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
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