Malai Momo with Creamy Cashew Sauce
Ingredients
Ingredients
All-purpose wheat flour (dry)
250 g
Water
120 ml
Salt
3 g
Ground meat (raw)
300 g
Onion (chopped)
100 g
Garlic (minced)
10 g
Fresh ginger (grated)
10 g
Fresh cilantro (chopped)
15 g
Salt
4 g
Black pepper
1 g
Cashews (raw)
100 g
Garlic (minced)
6 g
Fresh ginger (grated)
6 g
Fresh cilantro (chopped)
10 g
Cream
100 ml
Plain yogurt
50 g
Salt
3 g
Instructions
Prepare the dough
Mix flour with salt, gradually add water and knead into a smooth elastic dough. Cover and let rest for 20 minutes.
Prepare the filling
Finely chop onion, garlic, and ginger. Mix with ground meat, add cilantro, salt, and pepper. Mix well.
Shape the momos
Roll out the dough thinly and cut out circles 7–8 cm in diameter. Place filling in the center and pleat the edges to form traditional momos.
Make the sauce
Soak cashews in hot water for 15 minutes, then blend with garlic, ginger, cilantro, cream, and yogurt. Season with salt to taste.
Steam the momos
Lightly oil the steamer. Arrange momos with space between them. Steam for 12–15 minutes until the dough is cooked through.
Serve
Place cooked momos on a plate, drizzle with creamy cashew sauce, and garnish with fresh cilantro.
Storage
Uncooked momos can be frozen. Store sauce separately for up to 3 days in the refrigerator.
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