Paneer momos, also known as cottage cheese momos, are a popular and delectable dumpling dish originating from Tibetan cuisine. These delectable dumplings have gained widespread popularity in various parts of India, especially in the North and Northeast regions. Paneer momos are a vegetarian variation of the traditional momos, making them an excellent option for those who follow a vegetarian or plant-based diet.

Paneer momos, like other momo varieties, offer several health benefits, especially when prepared using steaming as the cooking method and with a balanced filling. Here are some of the health benefits of paneer momos:

1. Good Source of Protein: Paneer (cottage cheese) is a primary ingredient in paneer momos, providing a significant amount of protein. Protein is essential for tissue repair, muscle growth, and overall health.

2. Balanced Nutritional Profile: Paneer momos typically contain a mix of vegetables in the filling, such as cabbage and carrots. These vegetables add vitamins, minerals, and dietary fiber to the dish, contributing to a balanced nutritional profile.

3. Low in Unhealthy Fats: When steamed, paneer momos are a low-fat food option. Steaming preserves the nutritional value of the ingredients without adding excess unhealthy fats, making them a better choice for those looking to maintain a healthy diet.

4. Nutrient-Dense Ingredients: The use of garlic, ginger, and green chilies in the filling provides additional health benefits. Garlic and ginger are known for their potential immune-boosting properties and anti-inflammatory effects.

5. Dietary Fiber: The vegetable filling in paneer momos contains dietary fiber, which aids in digestion and promotes a feeling of fullness. This can be particularly beneficial for those looking to manage their weight.


For the Momos Dough:

  • 1 cup all-purpose flour (maida)
  • A pinch of salt
  • Water, as needed

For the Paneer Filling:

  • 200g paneer (cottage cheese), crumbled
  • 1 small onion, finely chopped
  • 1 small carrot, finely grated
  • 1/2 cup cabbage, finely chopped
  • 2-3 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 2-3 green chilies, finely chopped (adjust to your spice preference)
  • 1 tablespoon soy sauce
  • 1 tablespoon cooking oil
  • Salt to taste
  • A pinch of black pepper powder


Preparing the Momos Dough:

  1. In a mixing bowl, combine the all-purpose flour and a pinch of salt.
  2. Gradually add water while kneading the dough. Knead until it becomes smooth and elastic. It should be soft but not sticky. Cover the dough with a damp cloth and let it rest for 30 minutes.

Making the Paneer Filling:

  1. Heat 1 tablespoon of cooking oil in a pan over medium heat.
  2. Add minced garlic and grated ginger, and sauté for a minute until fragrant.
  3. Add the chopped onions and green chilies, and sauté until the onions turn translucent.
  4. Stir in the grated carrot and chopped cabbage. Cook for a few minutes until they become tender.
  5. Add the crumbled paneer and soy sauce to the mixture. Sauté for 2-3 minutes.
  6. Season with salt and a pinch of black pepper. Mix well and cook for another 2 minutes. Remove from heat and allow the filling to cool.

Assembling the Momos:

  1. Divide the rested dough into small, equal-sized portions. Roll each portion into a smooth ball.
  2. Take one of the dough balls and use a rolling pin to flatten it into a small, thin circle. The edges should be thinner than the center.
  3. Place a spoonful of the paneer filling in the center of the dough circle.
  4. Now, start folding the edges of the dough circle towards the center, pleating and sealing to form a momo shape. You can choose your preferred momo shape – crescent-shaped or round.
  5. Repeat the process for the remaining dough and filling.

Steaming the Momos:

  1. Grease a steamer or steaming tray with a little oil to prevent the momos from sticking.
  2. Place the assembled momos on the greased surface, ensuring they are not touching each other.
  3. Steam the momos for about 15-20 minutes, or until the outer dough becomes translucent and the momos are cooked through.


  1. Once the momos are ready, serve them hot with your choice of dipping sauces. Common accompaniments include tomato chutney, sesame chutney, or soy sauce mixed with vinegar.

Enjoy your homemade Paneer Momos

Cooking Tips:

1. Prepare the Dough:

  • Use a good-quality all-purpose flour (maida) for the dough. Ensure the dough is smooth, pliable, and not too sticky. Knead it well to achieve the right consistency.

2. Proper Filling Ingredients:

  • Use fresh paneer and finely chop the vegetables for the filling. You can customize the filling with ingredients like finely grated carrots, cabbage, and other vegetables of your choice.

3. Seasoning and Spices:

  • Use aromatic spices such as minced garlic, grated ginger, and finely chopped green chilies to season the filling. You can adjust the amount of green chilies to control the spiciness.

4. Maintain the Right Moisture Level:

  • Make sure the filling has the right moisture level. Soggy or overly dry fillings can affect the texture and taste of the momos.

5. Correct Filling-to-Dough Ratio:

  • Achieve a balanced filling-to-dough ratio. Overstuffing the momos can make them difficult to fold and may cause them to burst during cooking.

6. Pleating and Folding:

  • When forming the momos, ensure you pleat and fold them neatly. Proper pleating not only enhances the visual appeal but also helps prevent leakage of the filling during cooking.

7. Steaming Method:

  • If you’re looking for a healthier option, steam the paneer momos. Use a steamer with oiled trays to prevent sticking. Steam them until the dough becomes translucent and the momos are cooked through.

8. Keep the Momos Covered:

  • While you’re working with the dough and filling, cover the prepared and uncooked momos with a damp cloth to prevent them from drying out.

9. Dipping Sauces:

  • Prepare or choose your favorite dipping sauces in advance. Common choices include tomato chutney, sesame chutney, and a soy sauce-vinegar blend. Customize the sauces to suit your preferred level of spiciness and tanginess.

10. Serve Hot:

  • Paneer momos are best enjoyed hot. Serve them immediately after cooking to savor the fresh and warm flavors.


1. What are paneer momos?

  • Paneer momos are a popular variety of momos, which are Tibetan-style dumplings. They are characterized by their soft and slightly chewy outer dough that encases a savory filling made primarily from paneer (cottage cheese) and a mix of vegetables.

2. How do I make the dough for paneer momos?

  • To make the dough, you’ll need all-purpose flour (maida) and water. Mix the two until you achieve a smooth and elastic dough. Let it rest for about 30 minutes, covered with a damp cloth, before rolling it out.

3. What kind of paneer should I use for the filling?

  • Fresh paneer is ideal for paneer momos. You can either purchase it from a store or make it at home. Crumble the paneer and combine it with finely chopped vegetables and spices to create the filling.

4. Can I adjust the spiciness of paneer momos?

  • Yes, you can adjust the spiciness by varying the quantity of green chilies used in the filling. Reduce or increase the amount of green chilies to suit your preferred spice level.

5. What is the recommended method for cooking paneer momos?

  • Paneer momos can be cooked using either steaming or frying methods. Steaming is the healthier option and preserves the nutritional value of the ingredients. Frying results in crispy fried momos, which are delicious but higher in fat.

6. What are the best dipping sauces for paneer momos?

  • Paneer momos are commonly served with a variety of dipping sauces. Popular choices include tomato chutney, sesame chutney, and a combination of soy sauce and vinegar. The choice of sauce can be customized to your preferred level of spiciness and tanginess.

7. Can I make paneer momos in advance?

  • While it’s best to enjoy paneer momos fresh and hot, you can make them in advance and reheat them when needed. Store any uncooked momos in the refrigerator, but be sure to cover them to prevent drying out. Steamed momos can be reheated by steaming again, while fried momos can be reheated by deep frying or oven-baking.

8. Are there variations of paneer momos?

  • Yes, there are variations of paneer momos that include different fillings and spices. Some variations incorporate additional ingredients like sweet corn, spinach, or even a hint of mint for a unique twist.

9. Can paneer momos be made with whole wheat dough?

  • Yes, you can make paneer momos using whole wheat dough for added nutritional benefits. Whole wheat dough is a healthier alternative that still results in delicious momos.