Momo is one of the country’s most famous and popular dishes. For the best sauce, Nepali momo sauce will be the perfect choice for everyone.
I think you love Nepali momo sauce. You are searching for the best Nepali momo sauce recipe online. Don’t worry.
In this recipe, I will provide step-by-step instructions on how to make Nepali momo sauce at home. I have used only common and easy-to-find ingredients that give you an easy experience in cooking momo sauce.
Ingredients
- 5 Ripe Red Tomatoes
- ½ Cup Sesame Seeds
- 2 Tablespoons Mustard Oil
- 7 Sichuan Pepper (or Dried Red Chilli)
- 1 Tablespoon Lemon Juice
- ½ Teaspoon Turmeric Powder
- 1 Tablespoon Soy Sauce
- ¾ Teaspoon Ground Roasted Coriander
- 1 Tablespoon Chopped Coriander Leaves
- ½ Tablespoon Finely Chopped Garlic
- 2 Teaspoons Chopped Ginger
- 1 Tablespoon Chopped Cilantro Leaves
- ½ Tablespoon Powdered Sugar
- 2 Tablespoons Sliced Onion
- ½ Teaspoon Red Chilli Powder
- 6 to 7 Hazelnuts
- 2 Teaspoons White Vinegar
- 7 to 8 Black Peppercorns
Instructions
Step 1: Roast the Dry Spices
Heat a medium-sized fry pan on a high flame. Put ½ cup of sesame seeds, 6 to 7 hazelnuts, and 7 to 8 black peppercorns in the preheated fry pan. Stir and fry the ingredients using a spatula. After cooking for 10 minutes, you will notice a nice fragrance. Take off the ingredients and set them aside.
Step 2: Cook Tomato Pieces
Take 5 or 6 fresh, ripe tomatoes. Wash them properly. Then cut each tomato into 4 or 5 pieces. Also, slice or chop the onion, garlic, coriander, and cilantro. 
Pour 2 tablespoons of mustard oil into a medium-sized fry pan. Heat the oil for two minutes at a high flame. Then low down the flame and place 2 tablespoons of Sliced Onion, ½ tablespoon of Finely Chopped Garlic, 7 Sichuan Peppers or Dried Red Chilli, and 2 teaspoons of Chopped Ginger. Stir and fry them at a low flame until they turn golden brown. Then move all the tomato pieces into the pan. Cover the pan and cook for 10 minutes. Let all the liquids get out of the tomato and dry. Keep the flame low while cooking tomatoes.
Step 3: Prepare for Blending
Add some spices when the tomato liquids are half-dried. Add 3/4 teaspoon of ground roasted coriander, 1/2 teaspoon turmeric powder, and 1/2 teaspoon red chili powder to the tomatoes. Continue stirring while adding spices. Then pour 1 tablespoon of lemon juice, 1 tablespoon of soy sauce, and 2 teaspoons of white vinegar. Cook them for at least 5 minutes. Make a paste out of the boiled tomato using a spatula. Then turn off the stove and chill the mixture.
Step 4: Blend and make Nepali momo sauce
First, place all the roasted items into a grinder. Grind and make powder from the dried ingredients. After grinding, set them aside for later use. Pour the tomato blending mix into a blender. Then add the powdered ingredients: 1 tablespoon of lemon juice, 1 tablespoon of chopped coriander, and 1 tablespoon of chopped cilantro leaves. Blend them until they turn into a pure paste. If your chutney is very thick, you can add a little water. But don’t add too much water. After finishing blending, remove the momo sauce from the blender.
Step 5: Serve and Enjoy
Garnish the momo sauce with some cilantro and coriander leaves. Enjoy the sauce with Nepali momo.
Bottom Line
Following my easy momo sauce recipe, you can cook a delicious and authentic Nepali sauce that will satisfy your appetite. If you have any question, then comments below. And check my other recipe. Thanks for reading.
