Tibetan Spinach and Cheese Momos with Garlic Chutney
Steamed Tibetan dumplings filled with wilted spinach and tangy cheese, served with a vibrant garlic and tomato chutney for dipping. This asian-inspired vegetarian (vegetarian) ready in about 65 minutes blends all-purpose flour, water, fresh spinach, chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup water
- 2 cups fresh spinach, chopped
- 1 cup paneer cheese, crumbled
- 3 cloves garlic cloves, minced
- 1 small onion, finely chopped
- 1 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium tomato, chopped
- 1/2 tsp red chili powder
- 1 tbsp vinegar
- 1/2 tsp sugar
Instructions
- Step 1: In a large bowl, combine 2 cups all-purpose flour and 3/4 cup water, mixing until a smooth dough forms. Knead for 5 minutes until elastic, cover, and let rest for 30 minutes.
- Step 2: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 3 minced garlic cloves and 1 small finely chopped onion, sautéing for 2 minutes until translucent.
- Step 3: Add 2 cups chopped fresh spinach to the skillet and cook for 3-4 minutes until wilted. Remove from heat and let cool.
- Step 4: In a bowl, mix the cooled spinach mixture with 1 cup crumbled paneer cheese, 1 tsp salt, and 1/2 tsp black pepper.
- Step 5: Divide the dough into 20 equal pieces and roll each into a 3-inch circle. Place 1 tbsp of the spinach-cheese filling in the center and pleat the edges to seal the momos.
- Step 6: Arrange momos in a steamer basket lined with parchment and steam over boiling water for 12-15 minutes until dough is tender.
- Step 7: For the chutney, blend 1 medium chopped tomato with 1 clove garlic, 1/2 tsp red chili powder, 1 tbsp vinegar, and 1/2 tsp sugar until smooth. Serve momos hot with the chutney.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tibetan Spinach and Cheese Momos with Garlic Chutney take to make?
Total time is about 65 minutes (45 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Tibetan Spinach and Cheese Momos with Garlic Chutney?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Tibetan Spinach and Cheese Momos with Garlic Chutney?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tibetan Spinach and Cheese Momos with Garlic Chutney for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tibetan Spinach and Cheese Momos with Garlic Chutney vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
