Recipe: Afghani Momos

Afghani Momos take steamed momos and dunk them into a rich, creamy cashew-based gravy — mildly spiced, restaurant-style, and perfect for a comforting weekend meal.

Prep time: 20 mins | Cook time: 25 mins | Servings: 4

Ingredients

• 12-15 steamed chicken or paneer momos
• 10-12 cashew nuts, soaked
• 1 onion, roughly chopped
• 1 tbsp ginger-garlic paste
• 1/2 cup fresh curd whisked
• 1/2 tsp green chilli paste
• 1/2 tsp white pepper powder
• 1/4 tsp garam masala
• 2 tbsp fresh cream
• 1 tbsp butter
• 1 tbsp oil
• Salt, to taste
• Coriander leaves, for garnish

Method

1. Blend the soaked cashews and chopped onion into a smooth paste with a little water.
2. Heat oil and butter in a pan, add ginger-garlic paste, and sauté until fragrant.
3. Add the cashew-onion paste and cook on low heat for 7-8 minutes, stirring frequently, until it changes colour and the raw smell fully disappears.
4. Lower the flame (or take the pan off heat briefly), then add the whisked curd, stirring continuously to prevent it from splitting.
5. Return to low heat and stir in green chilli paste, white pepper, garam masala, and salt. Cook for another 3-4 minutes until the gravy thickens.
6. Stir in the fresh cream and adjust consistency with a little water if needed.
7. Add the steamed momos to the gravy, gently coat them, and simmer for 2-3 minutes on low heat.
8. Garnish with coriander leaves and serve hot.