Recipe by: Pujan Rai
Source: Family recipe
- ¼ tsp turmeric
- 1 cm ginger, chopped roughly
- 3 cloves garlic, chopped roughly
- 1 tsp cumin powder
- 1 tsp coriander powder
- 3-4 large tomatoes, chopped roughly
- Salt to taste
- 2-3 chilies (green or red)
- 1 Tbsp oil
- ½ lemon, juiced
- 3 Tbsp sesame powder* (optional)
- Coriander leaves, a bunch (optional)
- 500 g plain flour
- ¾ cup lukewarm water
- 500 g pork or chicken, minced
- 2 large onions, chopped
- 2-3 stalks spring onions (scallions), chopped
- 5 cm ginger
- Salt to taste
- 1 medium zucchini (for chicken)
- 1 Tbsp oil or butter
Note: It is better to make the sauce before make the momo. So that all the flavour will mix well and cold sauce taste better with hot momo.
- Heat the oil in the pan. Add turmeric in hot oil and quickly add chopped ginger and garlic.
- Fry it for about 2 mins then add the cumin and coriander powder.
- Add the tomatoes and stir for a while. Add the salt and the chilies.
- Let the tomatoes cook for a while (~4-5 mins) then take it out from heat and let it rest.
- Once it has cooled down, put it in grinder/ food processor. (You can add the optional flavours now if you like – the sesame powder or coriander leaves). Make it a smooth paste.
- Add the lemon juice to it and stir. Set aside.
*Note: You can make the sesame power at home by roasting sesame in hot pan until it starts to crackle and becomes little brown. Take out from heat and powder it with blender. It is best to use fresh sesame powder.
Download PDF here: Nepalese Momo (Dumplings) Pujan Rai