Equipment
- Pan
- Bowl
- Spoon
Ingredients
Momo
- 16 pieces chicken momo (Veg or any meat momo)
Oil
- ½ tbsp olive oil (Any vegetable oil of your choice) (Frying)
- 1 tsp oil (Tempering)
Vegetables
- ½ cup chopped onion
- ¼ cup chopped cilantro
- 2 green chili
- 1 tomato
Spices
- ¼ tsp ground turmeric
- ¼ tsp Ground cumin
- ¼ tsp meat masala powder
- ¼ tsp kashmiri red chili powder
Seasoning
- salt (to taste)
- 1 tsp lemon juice
- 1 tsp garlic( minced)
- 1 tsp ginger (minced)
- ¼ tsp fenugreek seeds
- ¼ tsp sichuan pepper
Instructions
- Boil tomato in two cups of water for 5-10 minutes over medium heat until it's thoroughly cooked.1 tomato
- Then, mash the tomato using a silauta or a blender to make a tomato paste.
- Heat oil in the pan.½ tbsp olive oil (Any vegetable oil of your choice)
- Once hot, add the momo one by one and fry each side for about 3-5 minutes until lightly browned.16 pieces chicken momo (Veg or any meat momo)
- After that, add tomato paste, chopped onion, cilantro, green chilies, ginger, and garlic to the bowl alongside with all the spices to the bowl.½ cup chopped onion, ¼ cup chopped cilantro, 2 green chili, 1 tsp ginger (minced), 1 tsp garlic( minced), ¼ tsp ground turmeric, ¼ tsp Ground cumin, ¼ tsp meat masala powder , ¼ tsp kashmiri red chili powder, ¼ tsp sichuan pepper, salt (to taste), 1 tsp lemon juice
- Then transfer the fried momo to a bowl.
- Pour one teaspoon of oil into the pan1 tsp oil
- Once hot, add the fenugreek seeds and green chilies. Cook it until it turns brown.¼ tsp fenugreek seeds
- Pour oil into a bowl. Mix everything together, and Sadeko Momo is ready to serve.
Notes
# Momo should be precooked to prepare this recipe. Feel free to use any momo of your choice: vegetarian, chicken, pork, or buff. Check out our chicken momo recipe or vegetarian momo recipe.
# You can add more green chilies if you prefer hot food or leave them out if you don't like spicy food.
The nutrition information provided is an estimate and may not be exact.
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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!