Wholewheat Paneer Momos with Curried Tomato & Jalapeno Chutney

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“Flavors that manipulate
In a bite size dish,
Makes people swerve
And grant your every wish.
The cheese and spice
Brings out the goss,
The senses alight
And he proclaims you the boss!”
For the Filling
1 cup fresh homemade paneer (see below)
½ cup spring onions, chopped
2 teaspoons chat masala
½ teaspoon garam masala
½ teaspoon cumin powder
1 teaspoon fresh coriander, chopped
1 green chili, chopped
1 teaspoon olive oil
 Salt to taste

For the Momo covers
1 cup wheat flour (atta)
1 teaspoon oil
½ cup warm water
(alternatively use ready made dumpling covers)
For the Sauce
4 tablespoons olive oil
2 tomatoes, diced
1 jalapeno, chopped
1 green chili, chopped
¼ teaspoon cumin seeds
½ teaspoon fennel seeds (saunf)
1 tablespoon garlic ginger paste
2 tablespoons onions, chopped
2 tablespoons curry powder
Fresh coriander, chopped
Salt to taste
To make Paneer: Boil 1 litre of full cream milk. Once boiled, remove from heat and add 3 tablespoons of vinegar or lime juice while stirring constantly. The milk will curdle and the water will separate. Drain, and use the fresh Paneer. (The separated water is actually quite nutritious and can be refrigerated to use later i.e. to cook lentils, curries, make roti dough etc)
Mix all the ingredients for the filling and keep aside.
Blend the tomatoes in a blender to make a puree. Heat oil in a pan. Add the onions, chilies, cumin, fennel and ginger garlic paste and sauté on high flame for a minute. Stir in the jalapenos and stir for another minute. Add the tomatoes, curry powder, salt and mix well. Cover on medium flame till the tomatoes are cooked and turn darker. Remove cover and sauté for approx 10 minutes on medium flame till the oil starts to separate. (Don’t be in a rush while cooking this as the sauce will taste raw & bland if the tomatoes are not cooked properly). Sprinkle with fresh coriander. Keep aside to cool.
Knead a soft dough out of the ingredients for the momo covers. Keep aside for 15 mins. Roll out 2 inch rounds from the dough to make the momo covers (makes around 15).  Take a cover in the palm of your hand, and put a teaspoon of the paneer filling in the center. Roll up like a bag or potli. Grease the momos slightly and steam till the dough is completely cooked.
Server the hot momos over the sauce. A side of steamed vegetables completes the meal.