Momo with Curry Sauce

I am so excited because soon I am going to be cooking with a few friends and making some fusion food, really looking forward to what comes out of our collaboration. In the meantime here is a recipe for momos which is basically dumpling from the Himalayan states of India. I served it with a flavorful curry sauce and spiked up everything with some nice red chilies.

I used the regular all purpose flour but you can substitute it with any combination of flour of your choice- the final product is steamed so you might want to keep that in mind before selecting your flour. I once had momos made out of whole wheat flour at a Tibetan restaurant in New York- the steamed nutty flour did taste a bit weird at first but I got used to the gooey(ish) flavor after a few bites.

The curry sauce is a basic recipe which is a puree of saute’d onion and tomatoes with some spices. It adds a lot of flavor to the otherwise blandish dumpling. This is a vegan recipe and also requires very less amount of oil.

Serves 4

Cooking time about 1 hour

Things you will need:
For the wrapper  knead 1 cup all purpose flour with a pinch of salt with water til it forms a tight(ish) dough. Cover and rest for an hour.
For momo stuffing and steaming  see here
For Curry Sauce
4 medium tomatoes (chopped)
3 medium onions (chopped)
4 cloves garlic
2 red chilies (optional)
2 tsp cumin powder
1 tsp cumin seeds
1 tsp coriander powder
2 tsp garam masala
1 tsp turmeric
1 dry red chili
2 tbs oil
fresh cilantro leaves (roughly chopped)
Heat a sauce pan over medium high and saute onion and garlic in 1 tbs oil- till onion turns pinkish brown. Add the spices except the cumin seeds and stir for another minute. Add tomatoes and salt, mix well and cook (covered) on low for about 4 to 5 minutes. Turn the heat off…bring it to room temperature and puree in a blender. In the same sauce pan, heat the rest of oil and add cumin seeds and dry red chili- when the seeds start to crackle add the puree and simmer the mixture for about 3 to 4 min.Add chopped cilantro.
If you feel that it has a soup like consistency instead of the curry- add water while it simmers and adjust the salt. Serve hot curry over freshly steamed momos and garnish with some chopped red chili and cilantro leaves.