Aghani Malai Momos take your traditional momos to the next level with a rich, creamy, and flavorful twist. These tender dumplings are filled with a spiced mixture and then bathed in a luscious malai (cream) sauce that elevates the whole experience. The fusion of smooth cream, aromatic spices, and soft momos makes this dish irresistible. Perfect for parties or a special dinner, Aghani Malai Momos offer a unique way to enjoy this beloved street food staple.
Ingredients
For the Momo Dough:
- 2 cups all-purpose flour
- 1/2 tsp salt
- Water as required for kneading
For the Filling:
- 250g minced chicken (or paneer for a vegetarian version)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 1 green chili, finely chopped
- 1/4 cup finely chopped cilantro
- 1 tsp cumin powder
- 1/2 tsp garam masala
- Salt and pepper to taste
For the Malai Sauce:
- 1 cup fresh cream
- 2 tbsp butter
- 2 green cardamoms, crushed
- 1/2 tsp white pepper powder
- 1/4 cup cashew paste (blend soaked cashews)
- 1/4 cup milk
- Salt to taste
- A pinch of saffron strands (optional)
Steps
1. Prepare the Dough:
Start by making the dough for the momos. In a large bowl, combine the all-purpose flour and salt. Gradually add water and knead into a smooth, firm dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.
2. Prepare the Filling:
While the dough is resting, prepare the filling. In a mixing bowl, combine minced chicken (or paneer), finely chopped onion, garlic, ginger, green chili, and cilantro. Add cumin powder, garam masala, salt, and pepper. Mix everything thoroughly so the spices are evenly distributed. Set the filling aside.
3. Shape the Momos:
Divide the dough into small balls and roll each one into a thin disc. Place a small spoonful of the filling in the center of each disc. Carefully fold and pleat the edges of the dough around the filling, sealing the momo tightly. Repeat until all the dough and filling are used.
4. Steam or Fry the Momos:
You can either steam or fry the momos. To steam, place the momos in a greased steamer basket and steam for 10-12 minutes until the dough is cooked and the filling is juicy. If frying, heat some oil in a pan and shallow fry the momos until they turn golden brown and crispy.
5. Prepare the Malai Sauce:
In a pan, heat butter over medium heat. Add crushed green cardamoms and cook until fragrant. Stir in the cashew paste and sauté for a few minutes until it thickens. Gradually pour in the milk, followed by the cream, and cook for another 3-4 minutes. Add white pepper powder, a pinch of saffron (if using), and salt to taste. Stir continuously to avoid lumps. Once the sauce thickens to a creamy consistency, remove from heat.
6. Coat the Momos with Malai Sauce:
Add the steamed or fried momos to the malai sauce. Gently toss them to coat each momo evenly in the creamy mixture. Let them simmer in the sauce for 2-3 minutes to absorb the flavors.
7. Garnish and Serve:
Transfer the Aghani Malai Momos to a serving plate and garnish with fresh cilantro and sliced almonds. Serve hot with a side of green chutney or a tangy tomato dip.
Tips for Variation
- Veggie Twist: Substitute the chicken filling with finely chopped vegetables like cabbage, carrots, and mushrooms for a vegetarian version.
- Spicy Malai: Add crushed red chili flakes or green chili paste to the malai sauce for a spicier kick.
- Cheese-filled Momos: Mix grated mozzarella or cheddar cheese with the chicken or paneer filling for a rich, gooey surprise inside the momos.
- Tandoori Momos: Marinate the steamed momos in yogurt and spices and grill them for a smoky tandoori flavor before tossing them in the malai sauce.
- Healthier Option: Use whole wheat flour for the momo dough to make the dish healthier without compromising on flavor.
- Crispy Momos: For a crispy texture, pan-fry the momos in butter before adding them to the malai sauce.
- Minty Malai: Add a handful of fresh mint leaves to the malai sauce for a refreshing flavor twist.
- Stuff with Tofu: Replace paneer or chicken with tofu for a plant-based, protein-rich alternative.
Macros (per serving, approx.)
- Calories: 300-350 kcal
- Protein: 15g
- Carbohydrates: 25g
- Fat: 18g
- Fiber: 2g
- Sugars: 3g
FAQs
- Can I make these momos ahead of time?
- Yes! You can prepare the momos and freeze them before steaming. When ready to serve, simply steam them from frozen and coat them in the malai sauce.
- How do I store leftover momos?
- Store any leftover Aghani Malai Momos in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a pan with a bit of butter or in a microwave.
- Can I use frozen momos for this recipe?
- Absolutely! You can use store-bought frozen momos and simply prepare the malai sauce to toss them in for a quick and easy dish.
- What sides go well with Aghani Malai Momos?
- Aghani Malai Momos pair well with green chutney, tamarind sauce, or a simple cucumber salad. You can also serve them alongside fried rice or noodles for a more complete meal.
- Can I make the malai sauce in advance?
- Yes, the malai sauce can be prepared a day in advance. Store it in the fridge and reheat it gently before adding the momos.
Aghani Malai Momos: Creamy Delight with a Flavorful Twist
Ingredients
For the Momo Dough:
- 2 cups all-purpose flour
- ½ tsp salt
- Water as required for kneading
For the Filling:
- 250 g minced chicken or paneer for a vegetarian version
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1- inch ginger grated
- 1 green chili finely chopped
- ¼ cup finely chopped cilantro
- 1 tsp cumin powder
- ½ tsp garam masala
- Salt and pepper to taste
For the Malai Sauce:
- 1 cup fresh cream
- 2 tbsp butter
- 2 green cardamoms crushed
- ½ tsp white pepper powder
- ¼ cup cashew paste blend soaked cashews
- ¼ cup milk
- Salt to taste
- A pinch of saffron strands optional
Instructions
- Start by making the dough for the momos. In a large bowl, combine the all-purpose flour and salt. Gradually add water and knead into a smooth, firm dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.
- While the dough is resting, prepare the filling. In a mixing bowl, combine minced chicken (or paneer), finely chopped onion, garlic, ginger, green chili, and cilantro. Add cumin powder, garam masala, salt, and pepper. Mix everything thoroughly so the spices are evenly distributed. Set the filling aside.
- Divide the dough into small balls and roll each one into a thin disc. Place a small spoonful of the filling in the center of each disc. Carefully fold and pleat the edges of the dough around the filling, sealing the momo tightly. Repeat until all the dough and filling are used.
- You can either steam or fry the momos. To steam, place the momos in a greased steamer basket and steam for 10-12 minutes until the dough is cooked and the filling is juicy. If frying, heat some oil in a pan and shallow fry the momos until they turn golden brown and crispy.
- In a pan, heat butter over medium heat. Add crushed green cardamoms and cook until fragrant. Stir in the cashew paste and sauté for a few minutes until it thickens. Gradually pour in the milk, followed by the cream, and cook for another 3-4 minutes. Add white pepper powder, a pinch of saffron (if using), and salt to taste. Stir continuously to avoid lumps. Once the sauce thickens to a creamy consistency, remove from heat.
- Add the steamed or fried momos to the malai sauce. Gently toss them to coat each momo evenly in the creamy mixture. Let them simmer in the sauce for 2-3 minutes to absorb the flavors.
- Transfer the Aghani Malai Momos to a serving plate and garnish with fresh cilantro and sliced almonds. Serve hot with a side of green chutney or a tangy tomato dip.