Momos In Makhani Sauce
Servings – 2 – 3
INGREDIENTS
All purpose flour – 20o grams
Salt – 1 teaspoon
Water – 100 milliliters
Oil – 2 teaspoons
Oil – 2 tablespoons
Garlic – 1 teaspoon
Ginger – 1/2 teaspoon
Onions – 80 grams
Cabbage – 100 grams
Carrot – 50 grams
Bell pepper – 40 grams
Salt – 1 teaspoon
Black pepper – 1/4 teaspoon
Vinegar – 1 tablespoon
Soy sauce – 1 tablespoon
Red chili sauce – 1 1/4 teaspoons
Butter – 60 grams
Oil – 2 tablespoons
Cumin – 1 teaspoon
Kashmiri dry red chili – 5
Bay leaf – 2
Cinnamon stick – 1
Cloves – 6 pods
Green cardamom – 4 pods
Black cardamom – 2 pods
Black peppercorns – 1 teaspoon
Ginger paste – 2 tablespoons
Garlic – 30 grams
Cashews – 40 grams
Poppy seeds – 1 tablespoon
Onions – 90 grams
Tomato – 600 grams
Green chili – 1 tablespoon
Salt – 1 1/2 teaspoons
Water – 150 milliliters
Butter – 30 grams
Garam masala – 1 teaspoon
Red chili – 1 teaspoon
Turmeric – 1/2 teaspoon
Paprika – 1 teaspoon
Sugar – 1/2 teaspoon
Dry fenugreek leaves – 2 tablespoons
Fresh cream – 70 grams
PREPARATION
1. In a mixing bowl, add 200 grams all purpose flour, 1 teaspoon salt, 100 milliliters water and mix it well.
2. Add 2 teaspoons oil and knead it into a smooth soft dough.
3. Rest the dough for 30 minutes.
4. Heat 2 tablespoons in a pan, add 1 teaspoon garlic, 1/2 teaspoon ginger and stir well.
5. Then, add 80 grams onions and fry till translucent or until it turns golden brown in color.
6. Now, add 100 grams cabbage, 50 grams carrot, 40 grams bell pepper, 1 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
7. Cook for 5 – 7 minutes on medium heat.
8. Add 1 tablespoon vinegar, 1 tablespoon soy sauce, 1 1/4 teaspoons red chili sauce and mix it well.
9. Cook for another 3 – 5 minutes on medium heat.
10. Take a ball from dough and dust it with flour.
11. Flatten it with the help of a rolling pin.
12. Add the prepared mixture in it and shape it into a momo.
13. Place it a steamer and steam it for about 10 minutes.
14. Open the lid and remove it from heat.
15. Heat 60 grams butter, 2 tablespoons oil in a heavy skillet, add 1 teaspoon cumin, 5 kashmiri dry red chili, 2 bay leaf, 1 cinnamon stick, 6 pods cloves, 4 pods green cardamom, 2 pods black cardamom, 1 teaspoon black peppercorns and stir for 1 – 2 minutes.
16. Add 2 tablespoons ginger paste, 30 grams garlic, 40 grams cashews, 1 tablespoon poppy seeds and stir for 2 – 3 minutes.
17. Then, add 90 grams onions and fry till translucent.
18. Now, add 600 grams tomato , 1 tablespoon green chili, 1 1/2 teaspoons salt, 150 milliliters water and mix it well.
19. Cover it with lid and cook for about 15 minutes on medium heat.
20. Open the lid and remove it from heat.
21. Allow it to cool.
22. Transfer this into a blender and blend it into a puree.
23. Heat 30 grams butter in a heavy skillet, add the blended mixture in it and mix it well.
24. Add 1 teaspoon garam masala, 1 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon paprika, 1/2 teaspoon sugar and mix it well.
25. Cook for 5 – 7 minutes on medium heat.
26. Add 2 tablespoons dry fenugreek leaves and mix it well.
27. Now, add 70 grams fresh cream and mix it well.
28. Cook for another 3 – 5 minutes on medium heat.
29. Remove it from heat.
30. Add the prepared makhani sauce in a serving plate.
31. Drizzle some fresh cream on it.
32. Add the prepared momos on it.
33. Garnish with coriander.
34. Serve.
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