Afghani Malai Momos

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Relish the Afghani Malai Momos, a royal fusion of Mother’s Magic momos draped in a luscious cream sauce. These velvety dumplings offer a tantalizing taste symphony that blends eastern tradition with western innovation. A scrumptious bite-size delight that will keep you craving more!
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Afghani Malai Momos Cutout

Ingredients

  • Butter – 2 tablespoons
  • Green Chilli – 1 piece, finely chopped (adjust to taste)
  • Cream – 4 tablespoons
  • Milk – 1/2 cup
  • Curd (Yogurt) – 3 tablespoons
  • Black Pepper Powder – 1/4 teaspoon
  • Garam Masala – 1/2 teaspoon
  • Chaat Masala – 1/2 teaspoon
  • Coriander Powder – 1 teaspoon
  • Kasuri Methi (Dried Fenugreek Leaves) – 1 pinch
  • Fresh Coriander Leaves – adjust to taste, finely chopped
  • Mother’s Magic Himalayan Pink Salt – to taste
  • Mother’s Magic Mushroom Momos – 1 packet

Cooking Instructions

  • Begin by warming a pan over medium heat, adding in the butter and finely chopped green chilli, sautéing briefly to release their fragrances.
  • Introduce the cream and milk to the pan, stirring them into the butter and chilli, and allowing the mixture to simmer for a few minutes.
  • Season your creamy mixture with a pinch of Mother’s Magic Himalayan Pink Salt, a sprinkle of black pepper powder, a dash of garam masala, a hint of chaat masala, and a generous amount of coriander powder.
  • Enhance the fusion of flavours by adding a pinch of kasuri methi and a handful of finely chopped fresh coriander.
  • Adjust the consistency of the sauce according to your preference, adding more milk or cream if needed.
  • Immerse the fried momos in the decadent sauce, gently stirring to ensure each dumpling is beautifully coated.
  • Transfer the coated momos to an oven preheated at 180 degrees Celsius, roasting them until they are perfectly crisp and golden.
  • Remove the momos from the oven and let them cool slightly before serving. Revel in the delight of your homemade Afghani Malai Momos.

Pro Tip: Serve these Afghani Malai Momos with a tangy mint or cilantro chutney on the side to balance the creaminess of the dish, and provide a vibrant contrast of flavors.