Ingredients:

  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • ¾ cup (177 ml) warm water
  • 1 teaspoon salt (5g)
  • 1 tablespoon (15 ml) vegetable oil
  • 1 pound (454g) paneer, crumbled or grated
  • 1 medium onion, finely chopped (about 1 cup, 140g)
  • 1 inch (2.5 cm) ginger, grated (about 1 tbsp, 6g)
  • 2 cloves garlic, minced (about 1 tsp, 6g)
  • 1-2 green chilies, finely chopped
  • ½ cup (packed) finely chopped cilantro (coriander leaves)
  • 1 teaspoon (5ml) garam masala
  • ½ teaspoon (2.5ml) turmeric powder
  • ½ teaspoon (2.5ml) red chili powder
  • 1 tablespoon (15 ml) vegetable oil
  • Salt to taste

Instructions:

  1. Combine flour and salt in a bowl. Gradually add warm water and oil, mixing until a dough forms. Knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for at least 25 minutes.
  2. Heat oil in a pan over medium heat. Sauté onions until softened and translucent. Add ginger, garlic, and green chilies, and cook for another minute until fragrant.
  3. In a large bowl, combine the sautéed onion mixture with the crumbled paneer, cilantro, garam masala, turmeric powder, red chili powder, and salt. Mix well. Taste and adjust seasoning as needed.
  4. Divide the dough into small balls (about 1-inch diameter). Roll each ball into a thin circle (about 3-4 inches in diameter). Place a spoonful of the paneer filling in the center of each circle. Pleat and seal the edges to form a momo (crescent or round shape).
  5. Line a steamer basket with parchment paper or steamer liners. Arrange the momos in a single layer, ensuring they don't touch. Steam for 15-20 minutes, or until the dough is cooked through and the filling is heated.
  6. Serve hot Paneer momos with your favorite dipping sauce (e.g., chili garlic sauce, soy sauce with vinegar, or a homemade tomato chutney).