Paneer Tikka Momo Recipe
The Paneer Tikka Momo brings together the savory, smoky flavors of Paneer Tikka and the delicate texture of traditional momo dumplings. This Indo-Chinese appetizer is a perfect fusion dish, offering a hearty, vegetarian bite that’s ideal for snacking or serving at a dinner party. With the spices and creamy filling wrapped inside soft, steamed dough, this dish is a delicious choice for those craving something flavorful and satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Maida) | 1 cup |
| Water (for kneading the dough) | As required |
| Paneer (Homemade Cottage Cheese), cut into 1/2 cm cubes | 100 grams |
| Fresh cream | 1 tablespoon |
| Tandoori masala (Everest Brand) | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Cumin powder (Jeera) | 1/2 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Chaat masala powder | 1/2 teaspoon |
| Salt | To taste |
| Lemon juice | 1/2 teaspoon |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 25 minutes |
| Cooking | 25 minutes |
| Total Time | 50 minutes |
Servings
| Servings | 4 |
|---|
Cuisine
| Cuisine Type | Indo-Chinese |
Course
| Course | Appetizer |
Diet
| Diet | Vegetarian |
Instructions
Step 1: Prepare the Momo Dough
- In a large mixing bowl, add all-purpose flour (maida) and a pinch of salt. Gradually add water and knead it into a smooth, non-sticky dough. It should be medium stiff and firm, not too soft.
- Once the dough reaches the desired consistency, cover the bowl with a damp cloth and let the dough rest for 2 hours. This resting time ensures the dough becomes pliable and easy to work with.
Step 2: Prepare the Paneer Tikka Filling
- In a separate mixing bowl, combine the paneer cubes with fresh cream, tandoori masala, garam masala, cumin powder, red chili powder, chaat masala, and salt.
- Add lemon juice to the mixture for a hint of tanginess, then stir everything well to coat the paneer in the spices and cream.
- Let the paneer marinate for 15 minutes to absorb the flavors.
Step 3: Cook the Paneer Tikka
- Heat a pan over medium-high heat and add the marinated paneer cubes. Sauté the paneer for 3-4 minutes until slightly charred and cooked through.
- Once done, remove from the pan and set aside.
Step 4: Shape the Momo Dumplings
- Divide the rested dough into equal portions (about the size of a lemon).
- Roll each portion into a ball and flatten it on a clean surface with a rolling pin. Roll the dough out as thinly as possible, ensuring the edges are thin and delicate while the center remains a little thicker to hold the filling.
- Place a tablespoon of the prepared paneer tikka filling in the center of each flattened dough circle.
- Carefully fold the edges into a semi-circle and pleat to seal the momo, forming a traditional momo shape.
- Place the completed momos under a damp cloth to prevent them from drying out.
Step 5: Steam the Momos
- Prepare a steamer or a bamboo dim sum maker. If using a regular steamer, fill it with water and bring it to a boil. If using a bamboo steamer, fill a shallow pan with water and bring it to a simmer.
- Grease the steamer plate with a little oil or line it with butter paper to prevent sticking.
- Carefully place the momos in the steamer, making sure they do not touch each other. Steam for 10-15 minutes, or until the dough becomes soft and translucent, and the filling is heated through.
Step 6: Serve the Paneer Tikka Momo
- Once the momos are ready, remove them from the steamer and serve hot. They can be enjoyed as a delicious snack or appetizer.
- Pair the Paneer Tikka Momo with a Tofu & Peanut Noodles spiked with Sriracha Sauce and Kung Pao Chicken with Vegetable Fried Rice for a complete weekend meal.
Tips for Making the Perfect Paneer Tikka Momo
- Dough Consistency: Ensure the dough is not too soft, as it can become sticky and difficult to handle. A slightly stiff dough makes for better pleats and prevents the momo from opening during steaming.
- Flavoring the Paneer: The key to the filling’s flavor lies in the marination. Let the paneer sit in the spice mixture for at least 15 minutes to absorb the rich, smoky flavors of the tandoori masala and garam masala.
- Steaming: Steaming the momos for too long can cause the dough to become overly soft or sticky. Keep an eye on the steaming time to achieve the perfect texture.
Paneer Tikka Momo is a delightful fusion of traditional Indian spices and the comfort of steamed dumplings. With its aromatic filling and delicate outer shell, it’s a great dish for gatherings, parties, or even a weekend treat. Enjoy these steamed, spiced bites on their own or as part of a larger Indo-Chinese meal.
