#chefmamun
Jhol Momo is a traditional Nepalese dish, often served with a flavorful, tangy, and spicy broth-like sauce. Here are a few variations of Jhol Momo sauce recipes:
Classic Jhol Momo Sauce
Ingredients:
2 large tomatoes, chopped
1 medium onion, finely chopped
4-5 cloves garlic, minced
1-inch piece ginger, minced
2-3 dried red chilies (adjust to taste)
1 tsp turmeric powder
1 tsp cumin seeds
1 tsp coriander powder
1 tsp fenugreek seeds
2 tbsp mustard oil (or any cooking oil)
Fresh cilantro, chopped
Salt to taste
4 cups water or chicken/vegetable broth
1 tbsp lemon juice or to taste
Instructions:
Prepare the Tomatoes: In a blender, puree the chopped tomatoes until smooth.
Heat Oil: In a pan, heat the mustard oil until it begins to smoke slightly. This enhances the flavor.
Spices: Add cumin seeds, fenugreek seeds, and dried red chilies. Let them sizzle for a few seconds until aromatic.
Aromatics: Add the minced garlic and ginger, sauté until golden brown.
Onions: Add the chopped onions and cook until they turn translucent.
Tomato Puree: Pour in the tomato puree, and cook until the oil starts to separate from the mixture.
Spices: Add turmeric powder, coriander powder, and salt. Mix well.
Broth: Add water or broth, bring to a boil, then simmer for 10-15 minutes.
Finishing: Stir in the lemon juice and chopped cilantro. Adjust seasoning to taste.
Peanut and Sesame Jhol Momo Sauce
Ingredients:
2 large tomatoes, chopped
1 medium onion, finely chopped
4-5 cloves garlic, minced
1-inch piece ginger, minced
2-3 dried red chilies (adjust to taste)
2 tbsp roasted peanuts
1 tbsp roasted sesame seeds
1 tsp turmeric powder
1 tsp cumin seeds
1 tsp coriander powder
1 tsp fenugreek seeds
2 tbsp mustard oil (or any cooking oil)
Fresh cilantro, chopped
Salt to taste
4 cups water or chicken/vegetable broth
1 tbsp lemon juice or to taste
Instructions:
Prepare the Tomatoes: In a blender, puree the chopped tomatoes, roasted peanuts, and sesame seeds until smooth.
Heat Oil: In a pan, heat the mustard oil until it begins to smoke slightly. This enhances the flavor.
Spices: Add cumin seeds, fenugreek seeds, and dried red chilies. Let them sizzle for a few seconds until aromatic.
Aromatics: Add the minced garlic and ginger, sauté until golden brown.
Onions: Add the chopped onions and cook until they turn translucent.
Tomato Puree: Pour in the tomato, peanut, and sesame seed puree, and cook until the oil starts to separate from the mixture.
Spices: Add turmeric powder, coriander powder, and salt. Mix well.
Broth: Add water or broth, bring to a boil, then simmer for 10-15 minutes.
Finishing: Stir in the lemon juice and chopped cilantro. Adjust seasoning to taste.
Spicy Jhol Momo Sauce
Ingredients:
2 large tomatoes, chopped
1 medium onion, finely chopped
4-5 cloves garlic, minced
1-inch piece ginger, minced
4-5 dried red chilies (adjust to taste)
1 tsp turmeric powder
1 tsp cumin seeds
1 tsp coriander powder
1 tsp fenugreek seeds
2 tbsp mustard oil (or any cooking oil)
Fresh cilantro, chopped
Salt to taste
4 cups water or chicken/vegetable broth
1 tbsp lemon juice or to taste
1 tsp Sichuan peppercorns (optional for extra heat)
Instructions:
Prepare the Tomatoes: In a blender, puree the chopped tomatoes until smooth.
Heat Oil: In a pan, heat the mustard oil until it begins to smoke slightly. This enhances the flavor.
Spices: Add cumin seeds, fenugreek seeds, dried red chilies, and Sichuan peppercorns. Let them sizzle for a few seconds until aromatic.
Aromatics: Add the minced garlic and ginger, sauté until golden brown.
Onions: Add the chopped onions and cook until they turn translucent.
Tomato Puree: Pour in the tomato puree, and cook until the oil starts to separate from the mixture.
Spices: Add turmeric powder, coriander powder, and salt. Mix well.
Broth: Add water or broth, bring to a boil, then simmer for 10-15 minutes.
Finishing: Stir in the lemon juice and chopped cilantro. Adjust seasoning to taste.