Chilli Paneer Momos | How to make momos at home | Veg Momos Recipe | Veg Dumplings | Kunal Kapur

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 456.6K views Aug 1, 2021

Momo pasand hai? Aur, Chilli Paneer? तो क्यूँ ना दोनों को मिला दें? Yes, aaj ki recipe is super desi, super yummy and ekk dum street style. Fun fact: Momos are mostly steamed. The traditional momo steamer is called a mucktoo. We’ve all seen that metal utensil with holes at the base, right? In many places, bamboo steamers are also used. Also, momos are a traditional delicacy in Bhutan, Nepal, Sikkim, Assam and North Bengal. Recipes are often passed down via generations.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

FOR MOMOS DOUGH

Green Chilli sauce
1½ cup Flour (maida)
a generous pinch Salt
1½ tbsp Oil
100 ml (little less than ½ cup) Warm Water

FOR CHILLI PANEER

4 tbsp Oil
½tbsp Ginger chopped
½tbsp Garlic chopped
½cup Onion chopped
¼cup Green Capsicum Chopped
¼cup Red Capsicum Chopped
¼cup Yellow Capsicum Chopped
2¼ tbsp Soya sauce
1tsp Kashmiri chilli powder
2tbsp Tomato ketchup
1 tbsp Green Chilli sauce
½tbsp Vinegar
to taste Salt
1cup Paneer Cubes
Dash of water
½tbsp Corn starch
2 tbsp Water
Handful Spring onion chopped

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Chilli Paneer Momos?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.