Momo Masala
There’s something about Momo that always makes me feel at home. It’s the kind of food that brings people together.
And the key to making the perfect Momo isn’t just the dough or the filling. It’s the momo masala that gives these little bites their signature flavor.
While store bought masalas are convenient, nothing beats the rich, aromatic flavor of a blend made right in your kitchen.
I’ve recently stopped buying pre-made masala, and let me tell you, it has completely transformed my cooking experience.
In this blog post, I am sharing an easy momo masala recipe with spices you likely already have at home.
It’s simple, flavorful, and can be used not just for Momo but in other dishes as well. I’ve also sprinkled it on roasted vegetables and mixed it into soups for an extra layer of flavor.
Ingredients
Spices: Cumin seeds, coriander seeds, black peppercorns, turmeric powder, cloves, cardamom, cinnamon, nutmeg, fenugreek seeds, mustard seeds, and dried red chili.
Seasoning: Ground onion, ginger, garlic and salt.
Instructions
- In a hot pan, dry roast cumin seeds, black peppercorns, cloves, cardamom pods, fenugreek seeds, mustard seeds, coriander seeds , and dried red chilies over medium heat.
- Roast for 3-4 minutes until aromatic.
- Once the spices are roasted, transfer them to a plate and let them cool for a few minutes.
- You want them to be at room temperature before you grind them.
- Once cooled, add the roasted spices to a spice grinder or a mortar and pestle. Grind them until you get a fine powder.
- In a bowl, mix the freshly ground spices with turmeric powder, ground onion, ground ginger, and garlic powder.
- Stir well to make sure everything is evenly combined.
- Taste the masala and add salt as needed.
Serving & Storage
Storage: Store it in an airtight container in a cool, dark place. This blend should stay fresh for several weeks. Use it when making momo or even as a seasoning for stir-fried vegetables, grilled meats, or soups.
You can also sprinkle it on chowmein or roasted potatoes and toss it into fried rice.
Serving: When you’re making Momo, sprinkle this masala directly into the filling mixture, whether it’s vegetable, chicken, or pork. Serve steamed Momo with a tomato dipping sauce or spicy Momo achar.
Other Recipes
Ingredients
Spices
- 2 tbsp cumin seeds
- 2 tbsp coriander seeds
- 1 tbsp black peppercorn
- 1 tsp turmeric powder
- 1 small stick cinnamon
- 1 small pcs nutmeg
- 1 tsp fenugreek seeds
- 1 tbsp mustard seeds
- 2 dried red chili
- 4 green cardamom
- 4 cloves
Seasoning
- 1 tbsp ground onion
- 1 tbsp ground ginger
- 1 tbsp ground garlic
- ¼ tsp salt (per taste)
Instructions
Dry roast the spices
- In a hot pan, dry roast cumin seeds, black peppercorns, cloves, cardamom pods, fenugreek seeds, mustard seeds, coriander seeds, and dried red chilies over medium heat.2 tbsp cumin seeds, 2 tbsp coriander seeds, 1 tbsp black peppercorn, 1 small stick cinnamon, 1 tsp fenugreek seeds, 1 tbsp mustard seeds, 2 dried red chili, 4 green cardamom, 4 cloves, 1 small pcs nutmeg
- Roast for 3-5 minutes until aromatic.
Let them cool
- Once the spices are roasted, transfer them to a plate and let them cool for a few minutes.
Grind the spices
- Once cooled, add the roasted spices to a spice grinder or a mortar and pestle.
- Grind them until you get a fine powder.
Add the remaining spices
- In a bowl, mix the freshly ground spices with turmeric, onion, ginger, and garlic.1 tsp turmeric powder, 1 tbsp ground onion, 1 tbsp ground ginger, 1 tbsp ground garlic
- Stir well to make sure everything is evenly combined. Taste the masala and add salt as needed.¼ tsp salt (per taste)
- Finally, store it in an airtight jar and add it to the momo filling whenever you're making momo.
Notes
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!