Momo Curry Recipe

Ingredients
For Dough
1 cup Refined flour,
Salt to taste,
1 tsp Oil,
Water as required,

For Filling
1 Spring onion, chopped,
1 cup Cabbage, finely chopped,
2 Green chilli, finely chopped,
2 tbsp Corn kernels, roughly chopped,
Salt to taste,
½ cup Processed cheese, grated,
2 tbsp Coriander leaves, chopped,

For Curry
1 tbsp Oil,
1 tsp Cumin seeds,
2 medium size Onion, chopped,
2 medium size Tomato, finely chopped,
2 Green chillies, chopped,
½ tsp Turmeric powder,
½ tsp Degi red chilli powder,
¼ tsp Cumin powder,
2 tsp Coriander powder,
2-3 Triphala,
2 ½ cups Water,
Salt to taste,
¼ tsp Sugar,
1 tbsp Coriander leaves, chopped,

For Garnish
Coriander sprig,

Process
For Dough
In a bowl, add refined flour, salt to taste, oil and water to knead a semi soft dough.
Cover it with a dam cloth and keep it aside for 8-10 minutes.

For Filling
In a large bowl, add spring onion, cabbage, green chilli, corn kernels, salt to taste and set aside for it to lose water for 5-10 minutes. Remove and squeeze out all the water and keep aside for later use.
Add processed cheese, coriander leaves and mix everything well.

For Curry
Now take a small portion of the dough and roll it in a thin small round then apply water on all sides, keep a small spoonful of filling and fold it giving it your desired shape.

Make the rest of them in the same manner.
In a kadai, heat oil, add cumin seeds and let it splutter well.

Add onion and saute on medium flame until translucent.
Add green chilli and saute it well.

Now, add the prepared momo into the curry. Cover it with a lid and cook on low flame for 2 minutes.
Switch off the flame, add coriander leaves and mix it well.
Garnish it with coriander sprig and serve hot.