Veg Tossed Momos by @chieffoodieofficer

≈ 30 min

🧄

9 g

Garlic

🧅

150 g

Onions

🥕

230 g

Mixed Vegetables

🌿

7 g

Coriander

🧅

28 g

Spring Onions

🧂

4 g

Salt

⚫

3.5 g

Pepper

🌿

3.5 g

Mixed Herbs

🌶️

15 ml

Schezwan Sauce

🥛

60 ml

Fresh Cream

350 g

Momos

Preparation Steps

  1. Step 1/8

    Finely chop the garlic and onion. Chop the mixed vegetables into small, bite-sized pieces, then finely chop the fresh coriander and spring onions.

    🧄garlic
    🧅onion
    🥕mixed vegetables
    🌿fresh coriander
    🧅spring onions
    🔪knife
    🪵cutting board

  2. Step 2/8

    Heat 15 ml cooking oil in a pan over medium heat. Add the chopped garlic and sauté for about 30 seconds until fragrant.

    🫗cooking oil
    🧄garlic
    🥄spatula
    🥄measuring spoons

  3. Step 3/8

    Add the chopped onion to the pan. Sauté for 2 to 3 minutes until softened and lightly translucent.

    🧅onion
    🥄spatula

  4. Step 4/8

    Add 225 g mixed vegetables and cook for 3 to 4 minutes. Stir-fry until the vegetables are tender but still slightly crisp.

    🥕mixed vegetables
    🥄spatula

  5. Step 5/8

    Season the vegetables with 4 g salt, 3.5 g black pepper, and 3.5 g mixed herbs. Stir for 30 seconds to coat the vegetables evenly.

    🧂salt
    ⚫black pepper
    🌿mixed herbs
    🥄spatula
    🥄measuring spoons

  6. Step 6/8

    Pour in 15 ml Schezwan sauce and 60 ml fresh cream. Stir for 1 to 2 minutes until a smooth, creamy spicy gravy forms.

    🌶️Schezwan sauce
    🥛fresh cream
    🥄spatula
    🥄measuring spoons
    🥄measuring cup

  7. Step 7/8

    Add 350 g vegetable momos to the creamy gravy. Toss gently for 2 to 3 minutes until all momos are hot and coated in sauce.

    🥕vegetable momos
    🥄spatula

  8. Step 8/8

    Turn off the heat and fold in the fresh coriander and spring onions. Transfer the tossed momos to a serving bowl and serve hot.

    🌿fresh coriander
    🧅spring onions
    🥄spatula
    🥣serving bowl

Composition

Ingredients

Types

Vegetables, Aromatics, Herbs, Seasonings, Condiments, Sauces, Dairy

Ingredients

Garlic, Onions, Mixed vegetables, Coriander, Spring onions, Salt, Pepper, Mixed herbs, Schezwan sauce, Fresh cream, Momos

Allergens

Soy, Sesame, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

430 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 58g, Fat: 16g, Fiber: 7g, Sugar: 8g

Nutritional Information

Minerals

Calcium: 105mg, Iron: 3.2mg, Potassium: 480mg, Sodium: 890mg

Vitamins

Vitamin A: 420mcg, Vitamin C: 26mg, Vitamin K: 45mcg, Folate: 95mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

knife, cutting board, measuring spoons, measuring cup, spatula, serving bowl

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Snack

Occasions

Lunch, Dinner, Casual Gathering

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian, Indo-Chinese, Tibetan

Geographic

India, South Asia

Various

Aspect

Texture

Soft, Tender, Creamy, Saucy, Juicy

Flavors

Spicy, Savory, Creamy, Garlicky, Herby, Umami, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 2 days (Store in an airtight container,Cool before refrigerating,Reheat thoroughly until steaming hot), freezer : 1 month (Freeze in an airtight freezer-safe container,Cream sauce may separate slightly after thawing,Thaw in the refrigerator before reheating)