Tandoori Paneer Momos-SK Khazana

Ingredients list for Tandoori Paneer Momos-SK Khazana

• 150 grams Cottage cheese (paneer) cut into cubes
• 250 grams Refined flour (maida) dough
• for drizzl Melted butter
• 4 tablespoons Hung yogurt
• 1 teaspoon Red chilli powder
• 1/2 teaspoon Dried fenugreek leaves (kasuri methi) powder
• 1 teaspoon Garam masala powder
• to taste Salt
• 1/2 tablespoon Ginger-garlic paste
• 2 tablespoons Red chilli paste
• 1 tablespoon Lemon juice
• 1 tablespoon Mustard oil
• 1 Medium onion cut into cubes and layers separated
• 1 Medium green capsicum cut into cubes
• for greasing Oil

Method

1. Mix together hung yogurt, chilli powder, dried fenugreek leaves powder, garam masala powder, salt, ginger-garlic paste, chilli paste, lemon juice and mustard oil in a bowl.
2. Add cottage cheese and mix well. Add onions and capsicum, mix well and set aside to marinate for 10-15 minutes.
3. Preheat oven to 180º C. Line a baking tray with aluminium foil and grease with some oil.
4. Place the cottage cheese mixture on lined tray, drizzle some melted butter on top, put the tray in the preheated oven and bake for 6-8 minutes.
5. Chop baked cottage cheese, onion and capsicums.
6. Roll out dough into large thin disc. Using a medium size cookie cutter, cut out discs from it.
7. Place a spoonful of cottage cheese mixture in the centre of each disc, apply water on the edges and shape into momos.
8. Heat sufficient water in a non-stick pan and place a cane basket in it. Line the basket with parchment paper, grease with some oil and place the stuffed momos on it. Cover and steam for 6-8 minutes.
9. Serve hot with Schezwan chutney.