Paneer Momos Jhol
Get ready for a magical rendezvous with Paneer Momos Jhol – the enchanting dance of flavours! Embrace the succulent charm of Mother’s Magic momos, enveloped in a scrumptious broth of zesty spices and velvety paneer. This delightful dish is a playful blend of tradition and innovation, teasing your taste buds with every spoonful. Dive into the jhol, and let the magic of paneer-filled joy sweep you off your feet – a culinary waltz you’ll savour forever!
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- Mustard Oil – 1 tablespoon
- Cumin Seeds – 1 teaspoon
- Dry Red Chilli – 2 pieces
- Garlic Cloves – 3 pieces, roughly chopped
- Small Onion – 1 piece, finely chopped
- Medium-sized Tomatoes – 2 pieces, finely chopped
- Coriander Powder – 1 teaspoon
- Turmeric Powder – 1/4 teaspoon
- Garam Masala – 1/4 teaspoon
- Roasted Soybean – 3 tablespoons
- Roasted Peanuts – 3 tablespoons
- Roasted Sesame Seeds – 3 tablespoons
- Mother’s Magic Himalayan Pink Salt – to taste
- Mother’s Magic Paneer Momos – 1 packet
- Begin by heating oil in a pan.
- Add cumin seeds, dry red chillies, and roughly chopped garlic to the pan, letting them sizzle until they release their flavours.
- Incorporate onions into the pan and sauté on a medium flame until they turn translucent.
- Add a blend of turmeric powder, coriander powder, and garam masala to the pan, followed by finely chopped tomatoes. Cook for 4-5 minutes until the tomatoes soften.
- Once your mixture is fully cooked, allow it to cool.
- In a separate pan, roast a mix of soya beans, peanuts, and sesame seeds until they turn golden brown and aromatic.
- Combine the cooled curry and roasted dry mix in a blender, pulsing until you achieve a smooth, unified paste.
- Cook the blended mixture in a pan for 5-6 minutes, allowing the flavours to meld together.
- Meanwhile, steam your Mother’s Magic Paneer Momos separately following the instructions on the package.
- To plate your dish, pour the warm jhol (curry) onto a clean white plate.
- Position the steamed momos onto the jhol and drizzle with chilli oil for an added kick.
Pro Tip: For a thicker, more robust jhol, feel free to add more of the roasted dry mix. Adjust the consistency to your liking.