Spinach paneer momos
One of the best things about Delhi is the abundance of Momo vendors. Every little market has at least a few cycle momo vendors. They have these momo steamers strapped to the carrier, with paper plates and napkins hanging from the handle bars.
Momos, dumplings, wontons, are popular street food nowadays. Of Nepalese and Tibetan origin they are now a staple of every market in North India.
When I moved to Leh I was happy in the knowledge that I was going to Momo land. With a strong Tibetan influence on the Ladakhi cuisine momos are aplenty here.
Though I am a staunch non vegetarian I fell in love with the vegetarian variations of momos found here. The best I liked were the Spinach paneer momos and the Butter potato momos.
The spinach paneer momos w
ere especially tasty mainly because of the kind of spinach found here. Unlike the light green long variety of palak we are used to, the palak here looked more like a distant cousin of the bok choy. The short, stubby leaves are a deep deep green and are liberally used in noodles, soups and other Chinese cuisine.
Ingredients
For the filling
2 bunches spinach (you can use the local variety), chopped fine
1 large onion, chopped
6 garlic cloves, chopped
1 tsp ajinomoto (optional)
200 gms paneer, crumbled
2 tbsp butter
Salt and pepper to taste
Heat the butter. Add the garlic and onions and saute till he onions are translucent. Add the chopped spinach. Saute, cover and cook for 5 minutes till the leaves are wilted. Add the crumbled paneer. Saute. Season with salt and pepper. Your filling is ready.
For the momos
2 cups flour
Pinch of salt
Water to knead
Mix the flour and salt. Make a hard dough using the water. Knead for 10 minutes. Coat with some oil, cover and keep for 20 minutes.
Make small balls of the dough. Roll out into thin chapatis. Cut roundels. Put the filling in the middle of the roundel and bring the dough together to enclose the filling. Pinch or pleat as desired.
Steam the momos in a momo steamer for 20 minutes.
One of the best things about Delhi is the abundance of Momo vendors. Every little market has at least a few cycle momo vendors. They have these momo steamers strapped to the carrier, with paper plates and napkins hanging from the handle bars.
Momos, dumplings, wontons, are popular street food nowadays. Of Nepalese and Tibetan origin they are now a staple of every market in North India.
When I moved to Leh I was happy in the knowledge that I was going to Momo land. With a strong Tibetan influence on the Ladakhi cuisine momos are aplenty here.
Though I am a staunch non vegetarian I fell in love with the vegetarian variations of momos found here. The best I liked were the Spinach paneer momos and the Butter potato momos.
The spinach paneer momos w
ere especially tasty mainly because of the kind of spinach found here. Unlike the light green long variety of palak we are used to, the palak here looked more like a distant cousin of the bok choy. The short, stubby leaves are a deep deep green and are liberally used in noodles, soups and other Chinese cuisine.
Ingredients
For the filling
2 bunches spinach (you can use the local variety), chopped fine
1 large onion, chopped
6 garlic cloves, chopped
1 tsp ajinomoto (optional)
200 gms paneer, crumbled
2 tbsp butter
Salt and pepper to taste
Heat the butter. Add the garlic and onions and saute till he onions are translucent. Add the chopped spinach. Saute, cover and cook for 5 minutes till the leaves are wilted. Add the crumbled paneer. Saute. Season with salt and pepper. Your filling is ready.
For the momos
2 cups flour
Pinch of salt
Water to knead
Mix the flour and salt. Make a hard dough using the water. Knead for 10 minutes. Coat with some oil, cover and keep for 20 minutes.
Make small balls of the dough. Roll out into thin chapatis. Cut roundels. Put the filling in the middle of the roundel and bring the dough together to enclose the filling. Pinch or pleat as desired.
Steam the momos in a momo steamer for 20 minutes.
1 comment:
I want to try these combination for long time and it looks absolutely delicious.
Riyanna
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