A creative Indo-Chinese fusion dish that combines the beloved rich paneer butter masala with momos or pot stickers. The creamy masala filling is encased in a delicate pot sticker wrapper, steamed and pan-fried for a golden, crispy exterior. Enjoy this as a starter to dinner, or as a satiating evening snack.
Soak cashews in hot water for 10 minutes. Blend soaked cashews with minimal water until smooth and creamy.
Description - Step 2
Cook the masala base
Heat butter in a nonstick pan over medium heat. Add onions and sauté until translucent (3-4 minutes). Add tomato puree and cook on medium heat, stirring frequently, until the mixture thickens and oil begins to separate from the sides (6-7 minutes).
Description - Step 3
Build the gravy
Stir in the cashew paste, Kashmiri red chilli powder, garam masala, and salt. Cook until the gravy thickens and develops a rich consistency with traces of fat visible on top. Keep the gravy slightly thick but flowing, as it will thicken further upon cooling. Add minimal water only if needed.
Description - Step 4
Add paneer and finish
Fold in paneer cubes, add cream and crushed kasuri methi. Cover and cook on low heat for 2-3 minutes until paneer is heated through. Do not overcook, as this makes paneer rubbery. Let cool to room temperature before filling.
Description - Step 5
Assemble the pot stickers
Place 1 teaspoon of cooled filling in the centre of each wrapper. Wet the edges with water, fold in half, and pleat firmly. Ensure no air pockets remain and all edges are sealed tight. Place assembled pot stickers on parchment paper and cover with a damp towel to prevent drying.
Description - Step 6
Steam-fry the pot stickers
Heat 1-2 tablespoons of oil in a large nonstick skillet over medium-high heat until shimmering. Arrange pot stickers crimped-side up without touching and pan-fry for 3-4 minutes until bottoms turn light golden brown. Carefully add 3-4 tablespoons of water to the pan (oil may splatter), immediately cover with a lid, and steam for 3-4 minutes. Uncover and continue cooking until the water evaporates and the second side turns golden-brown, about 2-3 minutes more.
Description - Step 7
Serve the pot stickers
Transfer to a serving plate. Garnish with fresh coriander leaves and a sprinkle of chilli flakes. Serve hot with dipping sauces.