| 2 | tablespoons | ghee (clarified butter) | |
| 1/2 | tablespoon | ginger | minced |
| 1/2 | tablespoon |
garlic |
minced |
| 1/2 | cup | onion | diced |
| 1 | teaspoon | garam masala | * |
| 1/2 | teaspoon | red pepper flakes | * |
| 1/4 | teaspoon | black pepper | * |
| 1/4 | teaspoon | salt | |
| 1 | tablespoon | soy sauce | |
| 2 | cups | vegetables | mixed and parboiled, finely chopped |
| 1 | cup | tofu | squeezed & crumbled |
| 1 | batch | Momo Wrappers | |
| 1 | batch | Momo Sauce | |
Melt ghee in a wok or skillet.
Add ginger, garlic and onion and stir fry for 1 minute.
Add garam masala, chili powder, pepper, salt and soy sauce.
Stir-fry for 30 seconds.
Add vegetables and mix well.
Remove from heat and place in a bowl.
Add tofu and toss well.
Allow to cool and drain off excess liquid.
Put 1 tb of filling into each momo wrapper and seal closed with a little water.
Steam over a steaming rack for 15 to 20 minutes.
Serve hot with momo sauce.
First published: 1996-01-27 last updated: 2013-04-21