Delicious and savory momo filled with a flavorful mixture of blanched spinach, paneer, and aromatic spices.
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Blend the blanched spinach with water until it forms a fine paste.
Slowly mix in the all-purpose flour and knead it to make a smooth dough.
Cover the dough and let it rest for 30 minutes.
Grind all the savory stuffing ingredients in a mincer to make a fine paste.
Take 15g of dough and roll it into a thin circle of 3 to 4 inches in diameter on a lightly dusted board.
Stuff the dough circle with 22-24g of savory stuffing.
Seal the momo cook as per your preference, such as steaming, frying, or making kothey.
What is the best way to cook Paneer Spinach Momo?
The best way to cook Paneer Spinach Momo is by steaming them, as this method retains the moisture and flavor of the filling. However, you can also fry them for a crispy texture or make kothey by pan-frying them on one side and steaming them on the other.
Can I make Paneer Spinach Momo gluten-free?
Yes, you can make Paneer Spinach Momo gluten-free by substituting all-purpose flour with gluten-free flour blends like rice flour or chickpea flour. Just ensure the dough is kneaded well to achieve the right consistency.
What are some good storage tips for leftover Paneer Spinach Momo?
To store leftover Paneer Spinach Momo, place them in an airtight container and refrigerate for up to 3 days. You can also freeze them for longer storage; just make sure to separate each momo with parchment paper to prevent sticking.
What can I substitute for paneer in the Paneer Spinach Momo recipe?
If you don't have paneer, you can substitute it with ricotta cheese or tofu for a dairy-free option. Both alternatives will provide a similar texture and can absorb the flavors of the spices used in the filling.
What are some good dipping sauces to pair with Paneer Spinach Momo?
Paneer Spinach Momo pairs well with a variety of dipping sauces. Consider serving them with a spicy chili sauce, tangy tamarind chutney, or a refreshing yogurt dip to enhance the flavors.
