Jhol Momo
Directions
- 1Blanch cabbage leaves in salted water for 5-6 minutes, then drain completely.
- 2For the gravy, cook jeera and black peppercorns in oil, then add ginger, garlic, onions, red chillies, tomatoes, coriander stems, Kashmiri chilli powder, and salt. Cook until tomatoes soften.
- 3Blend roasted peanuts, sesame seeds, and the cooked onion-tomato mixture with 1/2 cup water until smooth.
- 4In a pan, combine the blended mixture with 1 cup water; check consistency, it should be thick.
- 5Bring gravy to a boil and then turn off the heat. Squeeze in half a lemon.
- 6Fill cabbage leaves with chicken, paneer, or veggies. Roll and grease the steamer.
- 7Steam momos for 9-10 minutes, placing them seam-down.
- 8Cut the momos in half, pour jhol gravy over it, and top with chopped greens and chilli oil.
Ingredients
- 7 cabbage leaves
- 150 gms minced chicken
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 2 tbsp light soy sauce
- 0 salt
- 0.5 tsp jeera
- 0.25 tsp black peppercorns
- 6 garlic cloves
- 0.5 inch ginger piece
- 1 onion
- 4 soaked red chillies
- 1 tomato
- 1 handful coriander stems
- 1 tsp Kashmiri chilli powder
- 2 tbsp roasted peanuts
- 1 tbsp roasted white sesame seeds
- 0 salt
- 1 tbsp lemon juice
Equipment
panblendersteamer
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