Celebrity chef Sanjeev Kapoor shared a tandoori gravy momo recipe perfect for the festive season. The dish uses frozen corn and cheese momos, requiring 10 minutes for prep and 30 minutes to cook. You can easily make this desi snack at home by following his simple steps for a tasty treat.

The festive season is here, and the feasts have begun, which calls for some special snacks to try in the evening. And celebrity chef Sanjeev Kapoor's tandoori gravy momo recipe perfectly fits the bill.

The chef uses frozen momos in the preparation and gives the classic snack a desi touch. The recipe requires a prep time of around 10 minutes and needs another 30 minutes to cook. The detailed steps to make the dish are presented as follows.

Ingredients for tandoori gravy momos10 frozen corn and cheese momosOil to grease2 tablespoons mustard oil1½ tablespoons ginger-garlic paste1 tablespoon Kashmiri red chilli paste¼ teaspoon turmeric powder1 teaspoon red chilli powder1 teaspoon cumin powder2 teaspoons coriander powder½ teaspoon garam masala powder½ lemonSalt to taste¼ cup hung yoghurt2 tablespoons butter

¼ teaspoon dried fenugreek leaves (kasuri methi) powder

½ teaspoon chaat masalaFresh cream to drizzle

Chopped fresh coriander leaves to sprinkle

Method of preparation

Heat sufficient water in a steamer. Grease the steamer basket with some oil. Arrange corn and cheese momos and steam for eight to 10 minutes.

Heat mustard oil in a non-stick pan, add ginger-garlic paste and Kashmiri red chilli paste, mix and sauté till the oil separates.

Transfer into a serving plate, drizzle fresh cream, sprinkle coriander leaves and serve hot.

About Chef Sanjeev Kapoor

Born on April 10, 1964, Sanjeev Kapoor is a celebrity chef, television presenter, cookbook author and entrepreneur. He became a household name with the cooking show Khana Khazana that debuted in the 1990s. He has since earned numerous laurels, opened restaurants across the globe, and, in 2017, was awarded the Padma Shri by the President of India.

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