Chili-Garlic Momos in Makhani

• Nutrition Info (Per Serving - 6 Momos + Gravy):

  Calories: 320 kcal, Protein: 8g, Carbs: 40g, Fats: 15g, Fiber: 4gg

• History/Origin:

  This is the ultimate "Delhi Belly" fusion. While Momos originated in Tibet and Nepal, they became India's favorite street food. Recently, street vendors began tossing steamed momos in Tandoori or Makhani gravies to suit the Indian palate that loves saucy dishes. This recipe elevates that street concept into a fine-dining "soup dumpling" experience where the broth is rich, buttery, and spiked with chili oil.

  
  

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  Ingredient List:

  • For Momos: 1 cup All-Purpose Flour (Maida), Water, Salt.

  • For Filling: 1 cup Finely Chopped Cabbage, ½ cup Grated Carrot, ½ cup Finely Chopped Onion, 1 tbsp Ginger-Garlic paste, 1 tsp Soy Sauce, Salt, Pepper.

  • For Makhani Broth: 4 Large Tomatoes, 10-12 Cashews (soaked), 1 inch Ginger, 2 Green Chilies, 1 tbsp Butter, 2 tbsp Fresh Cream, 1 tsp Kasuri Methi, 1 tsp Kashmiri Chili Powder, Garam Masala.

  • For Chili-Garlic Oil: 2 tbsp Hot Oil, 1 tbsp Chopped Garlic, 1 tsp Red Chili Flakes.

  Detailed Method (Stovetop):

  1. Dough: Knead flour, salt, and water into a semi-stiff dough. Cover and rest for 20 mins.

  2. Filling: Mix veggies, ginger-garlic, soy sauce, salt, and pepper. Tip: Squeeze out excess water from cabbage before mixing.

  3. Shape & Steam: Roll dough thin, cut circles, stuff with filling, and pleat. Steam for 10-12 minutes.

  4. Broth Base: Boil tomatoes, cashews, ginger, and chilies with a cup of water until soft (10 mins). Cool and blend into a smooth puree. Strain for a silky texture.

  5. Finish Broth: Heat butter in a pan. Add chili powder and the strained puree. Simmer for 5-7 minutes. Add salt, garam masala, and crushed kasuri methi. Finish with fresh cream. It should be soup consistency, not thick curry.

  6. Chili Oil: Pour smoking hot oil over chopped garlic and chili flakes.

  7. Assembly: Place steamed momos in a bowl. Pour hot Makhani broth over them. Drizzle with chili-garlic oil.

  Pro Tips (Tidbits):

  • The "Squeeze": Vegetable fillings release water when salt is added. Squeezing the cabbage keeps the momo dry and prevents it from breaking.

  • Broth Texture: The Makhani should be thinner than Butter Chicken gravy—more like a soup/shorba so you can drink it with a spoon.

  • Store-bought Hack: You can use frozen veg momos to save time and focus just on making the incredible broth.

  Instant Pot Method (All-in-One):

  • Layering: Add tomatoes, cashews, ginger, chilies, butter, spices, and 1 cup water to the main steel insert.

  • Steam Tray: Place a tall trivet inside. Place a steamer basket with the raw momos on the trivet.

  • Cook: Pressure Cook (High) for 6 minutes. Quick Release (QR).

  • Blend: Remove momos aside. Blend the tomato mixture in the pot with an immersion blender. Stir in cream.

  • Serve: Add momos back to the hot broth.

  Air Fryer Method (Texture Twist):

  • Crispy Version: Instead of steaming, brush raw momos with oil.

  • Fry: Air Fry at 180°C (350°F) for 8-10 minutes until the skin is bubbly and crisp.

  • Serve: Dunking crispy momos into the creamy broth adds a fantastic texture contrast (crunchy vs. creamy).