Easy Jhol Momo
Nepali-style jhol momo: tender steamed dumplings swimming in a rich, spicy peanut-tomato gravy. Comforting, aromatic and ready in just over half an hour.
Equipment
Ingredients
Sauce
ginger (fresh)
40 g
garlic (fresh)
6 clove
onion (fresh)
1 piece
tomato (fresh)
2 piece
oil (liquid)
10 ml
Kashmiri red chilli (dried)
4 piece
cumin (ground)
2 g
salt (fine)
3 g
red chilli powder (ground)
2 g
coriander powder (ground)
2 g
roasted peanuts (roasted)
30 g
soybean (dried)
20 g
roasted sesame seeds (roasted)
20 g
coriander leaves and stems (fresh)
15 g
Momo
momo (steamed)
16 piece
Instructions
Roast and grind nuts and seeds
Dry roast peanuts, soybeans and sesame seeds until fragrant. Cool completely then grind into a fine powder.
Prepare the base gravy
Heat oil in a pan. Add cumin, chopped ginger, garlic and onion. Fry until onions soften. Add Kashmiri chillies, tomatoes and all dry spices. Stir well.
Simmer the gravy
Add a splash of water, cover and cook for 10 minutes until tomatoes break down. Add coriander stems and a little more water then blend into a smooth gravy.
Combine and finish
Return the blended gravy to the pan. Stir in the ground peanut-soy-sesame powder. Bring to a gentle boil. Add steamed momos and simmer 1-2 minutes. Garnish with chilli oil and fresh coriander.
Original recipe
Storage
Store gravy and momos separately for best texture
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.