Paneer Momos Recipe | Paneer Momos With Red and White Chutney

Nisha Madhulika |
21,352 times read

Momos are the best go-to street food in India. I mean, who doesn't love momos! Give your regular vegetable momos a break and fit paneer in the picture. Prepare steamed paneer momos along with less spicy red chutney and sweet white chutney. Let’s get started!

Ingredients for Paneer Momos

Refined Flour - 1 Cup
Salt - 1/4 tsp
Oil - 1.5 tbsp
Ginger - 1-inch baton, grated
Green Chilli - 1, finely chopped
Capsicum - 1/4 Cup, finely chopped
Cabbage - 1 Cup, grated
Paneer - 1 Cup, grated
Salt - 1/2 tsp
Black Pepper - 1/2 tsp

Ingredients for Red Chutney

Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Asafoetida - 1/2 a pinch
Turmeric Powder - 1/2 tsp
Tomato - 2, chopped
Red Chilli - 5-6
Coriander Powder - 1 tsp
Red Chilli Powder - 1 tsp
Salt - 3/4 tsp
Ginger - 1-inch baton, grated

Ingredients for White Sauce

Potato - 1, boiled
Cream - 1/4 Cup
Salt - 1/4 tsp
Sugar - 1 tsp
Milk - 1/4 Cup

Paneer Momos, Red and White Chutney Recipe:

How to prepare steamed paneer momos?

Take 1 cup of maida and mix ¼ tsp of salt. Add water gradually and prepare a stiff dough. Cover and rest the dough for 30 minutes.

Heat 1.5 tbsp of oil in a pan to prepare the stuffing. Add 1-inch grated ginger, 1-chopped green chili (discard the seeds), ¼ cup of finely chopped capsicum to the pan, and sauté lightly.

Add 1 cup of grated cabbage and 1 cup of grated paneer to the pan and mix well. Next, mix 1/2 tsp of salt and ½ tsp of crushed black pepper in the stuffing. Transfer the paneer stuffing to a bowl and allow it to cool.

Knead the dough again after 30 minutes and divide it into small portions. Take a dough portion, make it round and flat.

Dust the dough in dry maida and roll out a thin sheet of 3-inch in diameter. Similarly, roll 5-6 sheets of dough. Flip and place a sheet on your palm.

Add 1 or ½ tsp of paneer stuffing and start pleating. Stick the edge together, start folding pleats, and sticking them to the front pleats. Similarly, prepare all the momos.

You can prepare momos with different folds. Another type of fold is round. For that, take a rolled sheet and add stuffing. Bring the edges together, start folding pleats, paste them over one another and twist the top around.

Take a streamer or boil water in a cooking vessel. Grease a sieve with a little oil and put momos in it at a distance. Once the water comes to a boil, place the sieve in the vessel and steam the momos for 10 minutes.

Paneer momos are ready to be served. Serve them with red and white chutney. Follow the directions below to prepare red and white chutney.

How to prepare red and white chutney?

Heat 1 tbsp of oil in the pan. Roast ½ tsp of cumin seeds when the oil is hot. Turn the flame low to avoid the burning of spices.

Add ½ pinch hing and ½ tsp of turmeric powder in the oil and roast lightly. Add 2-chopped tomatoes, 5-6 red chilies, 1 tsp of coriander powder, ¾ tsp of salt, 1-inch chopped ginger, and sauté everything briefly.

Add ¼ cup of water to the tomatoes and cook covered over medium heat till tomatoes turn soft. After 5 minutes, stir the tomatoes and cook covered for another 4-5 minutes.

Once the tomatoes turn soft, switch off the flame and allow the tomatoes to cool. Meanwhile, prepare the white sauce for momos.

Take a boiled potato and add it to a food processor after crumbling. Add ¼ cup of cream, 1 tsp of salt, 1 tsp of sugar, and a little milk to the mixer jar and blend. White sauce is ready.