Equipment
Ingredients
Vegetable
- 1 cup chopped tomato
Seasoning
- ½ tsp salt (to taste)
- 10-12 pieces sichuan pepper (timmur)
- 3 cloves garlic
- 1 tsp minced ginger
Chili
- 7-8 dried red chili
Spices
- ½ tsp ground turmeric
- ½ tsp kashmiri red chili powder
- ½ tsp Ground cumin
- ½ tsp Ground coriander
- ¼ tsp fenugreek seeds
Oil
- 2 tbsp oil
Instructions
- Heat oil in a pan over medium high heat.2 tbsp oil
- Once hot, add fenugreek seeds and sauté for a minute.¼ tsp fenugreek seeds
- Then add dried red chili and saute for a minute.7-8 dried red chili
- Add ginger and garlic. Cook it for few minutes then add sichuan pepper. .3 cloves garlic, 1 tsp minced ginger, 10-12 pieces sichuan pepper (timmur)
- Add the seasonings - turmeric, red chili, cumin and coriander powder. Cook all the spices for a few minutes.½ tsp ground turmeric, ½ tsp kashmiri red chili powder, ½ tsp Ground cumin, ½ tsp Ground coriander
- Next, add tomatoes and combine everything well. Cook it with the lid on until the tomatoes are tender and mushy.1 cup chopped tomato
- Add salt and cool the mixture down.½ tsp salt (to taste)
- Transfer mixture to the blender and blend it for 10-15 seconds until thickened.
- Finally transfer sauce into the bowl, and garnish with cilantro before serving with momo.
Video
Notes
#. To make blending easier, you can add a little bit of water to make it easier to blend it properly.
The nutrition information provided is an estimate and may not be exact.
Nutrition
Calories: 329kcal | Carbohydrates: 17g | Protein: 3g | Fat: 29g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 1530mg | Potassium: 615mg | Fiber: 5g | Sugar: 6g | Vitamin A: 612IU | Vitamin C: 26mg | Calcium: 136mg | Iron: 5mg
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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!