The festive season has arrived, prompting many to seek out unique snacks for evening gatherings. Among the various culinary delights, Chef Sanjeev Kapoor’s tandoori gravy momo recipe stands out as an excellent choice. This dish combines traditional flavours with a modern twist, making it ideal for festive celebrations.

Chef Kapoor’s recipe utilises frozen corn and cheese momos, which simplifies the preparation process while still delivering a rich taste. The dish is not only appealing but also offers a delightful blend of spices that enhance the classic momo experience.

Preparation for the dish takes approximately ten minutes, followed by a cooking time of around thirty minutes. This makes it a convenient option for those looking to impress their guests with minimal effort.

Ingredients Required for Tandoori Gravy Momos

To prepare the tandoori gravy momos, several ingredients are necessary. The list includes ten frozen corn and cheese momos, oil for greasing, and two tablespoons of mustard oil. Additionally, one and a half tablespoons of ginger-garlic paste and one tablespoon of Kashmiri red chilli paste are essential for flavour.

Further spices include a quarter teaspoon of turmeric powder, one teaspoon each of red chilli powder, cumin powder, and coriander powder, along with half a teaspoon of garam masala powder. A squeeze of lemon, salt to taste, and a quarter cup of hung yoghurt are also required. For finishing touches, two tablespoons of butter, a quarter teaspoon of dried fenugreek leaves powder, and half a teaspoon of chaat masala are included, along with fresh cream and chopped coriander leaves for garnish.

These ingredients combine to create a dish that is not only delicious but also visually appealing, making it perfect for festive occasions.

Step-by-Step Preparation Method

The preparation begins by heating sufficient water in a steamer. The steamer basket should be greased with oil before arranging the frozen corn and cheese momos inside. These momos need to be steamed for approximately eight to ten minutes until fully cooked.

Meanwhile, in a non-stick pan, mustard oil is heated, followed by the addition of ginger-garlic paste and Kashmiri red chilli paste. This mixture is sautéed until the oil separates, indicating that the spices have infused well. Subsequently, turmeric powder, red chilli powder, cumin powder, coriander powder, and garam masala powder are added, along with a squeeze of lemon juice and salt. This mixture is sautéed for an additional two to three minutes.

Next, hung yoghurt is incorporated into the pan, and the mixture is sautéed until the oil separates again. Butter and dried fenugreek leaves powder are then added, followed by the steamed momos. A gentle mix with chaat masala ensures that the momos are well coated in the sauce. After cooking for another two to three minutes, the dish is ready to be transferred to a serving plate.

To finish, fresh cream is drizzled over the momos, and chopped coriander leaves are sprinkled on top before serving hot. This dish is sure to be a hit during the festive season, offering a delightful blend of flavours and textures.

About Chef Sanjeev Kapoor

Chef Sanjeev Kapoor, born on April 10, 1964, is a renowned figure in the culinary world, known for his contributions as a chef, television presenter, cookbook author, and entrepreneur. He gained widespread recognition through his cooking show Khana Khazana, which first aired in the 1990s. Since then, he has received numerous accolades, opened restaurants globally, and was awarded the Padma Shri by the President of India in 2017.

His influence on Indian cuisine is significant, as he continues to inspire home cooks and professional chefs alike with his innovative recipes and culinary techniques. Chef Kapoor’s work remains a testament to the evolving landscape of Indian gastronomy.

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