PREPARATION

1. In a mixing bowl, add 330 grams all purpose flour, 1/2 teaspoon salt, 2 teaspoons olive oil, 170 milliliters water and knead it into a smooth soft dough.

2. Rest the dough for 30 minutes.

3. Heat 2 teaspoons olive oil in a pan, add 100 grams onions and fry till translucent.

4. Then, add 1 teaspoon ginger garlic paste and saute for a minute.

5. Now, add 350 grams grated cabbage, 100 grams grated carrot, 140 grams grated paneer and mix it well.

6. Cook for 5 - 7 minutes on low heat.

7. Add 1 tablespoon vinegar, 1 tablespoon soy sauce, 1/2 tablespoon red chilli sauce, 1/4 teaspoon salt and mix it well.

8. Cook for another 2 - 3 minutes.

9. Remove it from heat and keep aside.

10. To make momos, dust with flour. Take a medium sized ball from dough and make a thin circle.

11. Cut out a small circle from it.

12. Place a tablespoon of the prepared vegetable filling in the center of each rolled out circle. Do not overstuff as it will be difficult to form a neat half moon shape.

13. Lift one side of the edge and start pleating. (see video)

14. Now, place it in a steamer and steam for about 10 minutes.

15. Take a pan, add 35 grams sesame seeds, 1 tablespoon cumin seeds, 3 dry red chili and roast for 3 - 5 minutes or until it turns golden brown in color.

16. Transfer this into a blender and grind it well. Keep aside.

17. Heat 2 teaspoon oil in a pan, add 1 teaspoon garlic , 1 teaspoon ginger and saute for a minute.

18. Now, add 230 grams tomato an saute until it turns soft and pulpy.

19. Then, add 1/2 teaspoon turmeric and stir well.

20. Add 12 grams coriander, 1/2 teaspoon salt and mix it well.

21. Transfer this into a blender and blend well.

22. Again transfer this into a pan, add 500 milliliters water and stir well.

23. Now, add the blended mixture, 1/2 teaspoon sugar and mix it well.

24. Bring it to a boil.

25. Add 2 tablespoons lemon juice and stir well.

26. Again bring it to a boil.

27. Cook for 5 - 7 minutes on low heat.

28. Add the soup in a bowl.

29. Add the prepared momos in it.

30. Garnish with coriander.

31. Serve hot.