Equipment
- Bowl
Ingredients
Oil
- 1 tbsp oil (any vegetable oil)
Vegetables
- 2½ cup chopped tomato
- 2 tbsp chopped cilantro
- 2 green chilli to taste
- ½ tbsp ginger, garlic paste
Spices
- ½ tsp ground turmeric
- ½ tsp cumin seeds
- ½ tsp kashmiri red chili powder
- ½ tsp Ground coriander
- ½ tsp Ground cumin
Seasoning
- salt to taste
- ½ tsp black pepper
- ¼ tsp sichuan pepper (optional)
Instructions
- Heat the oil in a pan on a medium heat.1 tbsp oil
- Once hot, add cumin seeds. Saute it for a minute.½ tsp cumin seeds
- Next, add green chili and saute for a minute.2 green chilli to taste
- Add chopped tomatoes and cook for a few minutes on a medium-high heat.2½ cup chopped tomato
- Next, add all spices and ginger and garlic paste. Mix all ingredients.½ tbsp ginger, garlic paste, ½ tsp ground turmeric, ½ tsp kashmiri red chili powder, ½ tsp Ground coriander, ½ tsp Ground cumin, ½ tsp black pepper, ¼ tsp sichuan pepper (optional)
- Cover the pan with a lid and cook it until the tomato gets mushy.
- Once tomatoes are cooked, season with salt.salt to taste
- Cool it down for 5-10 mins. Transfer the cooked sauce to the blender.
- Add chopped cilantro and blend it for 40-60 sec until it gets a smooth mixture.2 tbsp chopped cilantro
- Finally, transfer it to the bowl and serve it with your favorite momo.
Video
The nutrition information provided is an estimate and may not be exact.
Nutrition
Calories: 69kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 295mg | Potassium: 313mg | Fiber: 3g | Sugar: 4g | Vitamin A: 272IU | Vitamin C: 17mg | Calcium: 57mg | Iron: 2mg
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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!