Paneer Momos Jhol

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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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Paneer Momos Jhol Cutout


  • 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

Cooking Instructions

  • 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.