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Nepalese Ricotta & Spinach Momos with Smoked Chilli & Tomato Achaaar

Makes approximately 20 Momos


  • 140g (5 oz.) baby spinach leaves
  • 1 clove garlic, freshly chopped
  • 220g (8 oz.) ricotta cheese
  • ¼ cup grated parmesan cheese
  • 1 tablespoon ghee
  • Sea salt and pepper
  • 20 round dumpling wrappers or dough for wrappers:
    • 5 cups all-purpose flour 
    • 1 tbsp oil
    • water as required
    • pinch of salt


  1. In a large pot, add the spinach leaves and garlic, along with a splash of water and pinch of sea salt.
  2. Cover with a lid and cook on medium heat until the spinach is wilted.
  3. This should take about 2 minutes. Drain the spinach and allow to cool down.
  4. Squeeze out excess water until the skin is dry.
  5. Centralise the chopped spinach with ricotta, parmesan cheese, scallions, garlic, salt, black pepper and ghee.
  6. Heat up a steamer, oil the steamer rack well. 
  7. This is critical because it will prevent dumplings from sticking. 
  8. Arrange uncooked Momos in the steamer with some space left between the dumplings.
  9. Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min. 
  10. Take the dumplings off the steamer, and immediately serve. 
  11. Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. 
  12. You may also slightly sauté cooked dumplings in butter before serving.


  • 4 large ripe tomatoes or 2 cups ripe cherry tomatoes
  • 5 fresh hot red chili peppers, minced
  • 1 tablespoon garlic, minced 
  • 1 teaspoon cumin seeds
  • 1 tablespoon mustard seeds
  • 1 teaspoon ground Szechwan pepper (timur)
  • 1⁄4 teaspoon asafoetida powder  
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon cooking oil  
  • Salt


  1. Roast tomatoes in the oven for about 30 minutes, or until charred.
  2. Remove charred skin and reserve flesh in a bowl.
  3. In a saucepan, heat oil.
  4. Add cumin and mustard seeds; fry for 30 seconds or so.
  5. Add chillies, garlic, ginger, timur, asafetida, lime juice and salt; stir for a minute.
  6. In a blender, combine roasted tomatoes, chopped cilantro and mint, if used, and spice mixture; process to form a smooth paste-like mixture (can be made chunkier, if desired).
  7. Transfer into a large bowl.
  8. For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek until it turns dark.
  9. Add slices of garlic and fry till light brown.
  10. Pour the garlic-oil mixture and chopped cilantro over the tomato mixture.
  11. Mix well and refrigerate for at least two hours before serving.

Interested in making your own pasta? Learn the secrets to making good pasta from Award-wining Head Chef Luca Guiotto

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