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  • 2 cups plain flour
  • ¾ cup water
  • 250g Sirimon Paneer, cubed
  • 1 pack readymade pickle mix
  • 3 tablespoons corn starch
  • 1 onion, finely chopped
  • ½ capsicum, finely chopped
  • 2 cloves garlic, crushed
  • 1-inch ginger piece, minced
  • ½ teaspoon green chillies, minced
  • Oil, for frying
  • Salt, to taste


  1. In the corn starch, add salt. Toss the paneer in it and shake off the excess flour in a sieve. Deep fry the paneer until golden brown. Sprinkle 1 teaspoon of the pickle mix and let cool.
  2. Heat 1 teaspoon of oil in a pan, sauté the onions, garlic, ginger and green chillies. Once cooked, add the capsicums and cook for a minute.
  3. Add the paneer and mix well. Cook until mixture is semi dry.
  4. For the momos, knead the flour and water to create a dough with soft consistency that bounces back when you poke it. Keep in an airtight container for 2 hours.
  5. Once the dough is rested, cut into portions and roll out dough disks of 2 inches in diameter.
  6. Put some paneer filling on half of the disk, fold and seal.
  7. In a steamer, steam the momos until the dough doesn’t feel sticky to touch.
  8. Heat some oil in a pan and caramelise the momos on both sides.
  9. Serve with a chilli soy sauce.

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