Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, cheesy paneer palak momo. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Cheesy Paneer Palak momo is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Cheesy Paneer Palak momo is something that I’ve loved my whole life.
Clean and chop the spinach or Palak leaves and the spring onion. Peel, wash and finely chop the onion (don't grate it). Peel and make a paste of the ginger too.
To begin with this recipe, we must first prepare a few components. You can cook cheesy paneer palak momo using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Cheesy Paneer Palak momo:
- Take 400 gms paneer
- Get 200 gms Cheese
- Take 350 gms onion
- Take 200 gms (net weight) Palak (leaf part)
- Prepare 50 gms spring onion
- Take 2 tbsps ginger paste
- Get 2 tbsps Soya sauce
- Prepare as per taste Salt
- Take For the dough
- Take 450 gms maida / all-purpose flour
- Take as needed Water - room temperature
Packed with flavors of Fresh Spinach, Paneer, Cheese, Cumin. Add the cooked spinach and the cubed paneer pieces. Creamy sauce-Blend the milk, grated paneer and cream together in an electric mixture until you get a uniform creamy sauce without any lumps. Palak Paneer is one of the most popular Indian dishes in the U.
Steps to make Cheesy Paneer Palak momo:
- Clean and chop the spinach or Palak leaves and the spring onion. Peel, wash and finely chop the onion (don't grate it). Peel and make a paste of the ginger too.
- Grate the chilled cheese and the paneer too (you can finely smash the paneer if you want)
- Now in a bowl add everything except the cheese and salt. Mix thoroughly.
- Now add the cheese and mix well. Check salt and add as per taste & mix thoroughly. Now let the stuffing mixture rest for about an hour in the fridge.
- Meanwhile shift the flour and knead it into a hard dough so that you don't require extra dry flour when you roll out the wrapper and your momo will also not become soggy after steaming. (Here I have boiled, pureed and added the Palak stalk to the flour….it's optional). Cover and let the dough rest for 20-30 minutes.
- Prepare the momo steamers by greasing it with little oil and filling up the bottom vessel with water to steam and before you start preparing the dumplings / momos, put the water for boiling do that you can immediately start steaming as your steamers fill up.
- Take little dough at a time (about 13-15 gms) form a ball shape and flatten it into round shape and put the prepared stuffing (about 35 gms / approx. about a table spoon) and fold the edges and stick it with the help of your fingers. You can make crescent or round (potli type).
- After the steamer fills up steam it for 30 minutes and serve hot with the favourite fresh garlic tomato chutney (momo chutney) or chilli oil dip or any favourite sauce. Recipe link of chutney and dip given below. - (see recipe)
- Note: Keep the momos at least 1 cm apart as it will swell up when steamed and will need the space. - (see recipe)
Spinach and cheese is such a classic combination, think of Spinach Florentine or even spinach artichoke dip which has a cheesy base. Personally, I don't really like spinach even though I eat it pretty often. I have to dress it up with lots of garlic or, well, cheese. Divide the dough into equal portions, dust with some flour and roll out into medium. Paneer Cheese Ball. some interesting facts.
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