Easy & Juicy Nepali Buff Momo Filling Recipe (Kima) – Step-by-Step Guide

1. Introduction

Momo is one of the most loved foods in Nepal. You can find it everywhere—on streets, in restaurants, and at home. Many people enjoy making momo with family and friends.

This buff momo filling recipe is special because it is easy, juicy, and full of flavor . The use of soybean and butter makes the filling soft and tasty. Even beginners can make it at home without difficulty.

2. Ingredients

Here are all the ingredients you need:

Buff (minced buffalo meat) – 500 grams
Soybean (finely ground) – 100 grams
Cabbage (finely chopped) – 1 cup
Onion (finely chopped) – 1 medium
Ginger-garlic paste – 2 teaspoons
Fresh coriander leaves – 2 tablespoons

Spices:

Salt – 1 teaspoon (or to taste)
Sugar – ½ teaspoon
Black pepper powder – 1 teaspoon
Cumin and coriander powder – 1 teaspoon
Momo masala – 1 teaspoon
Garam masala – ½ teaspoon
Cinnamon powder – a pinch

Other:

Cooking oil – 3–4 tablespoons
Butter – 1 tablespoon

Optional substitutions:

Chicken or vegetable instead of buff
No butter → use more oil

3. Equipment Needed

Large mixing bowl
Knife and chopping board
Spoon
Your hands (for mixing well)

4. Step-by-Step Instructions

Step 1: Prepare the Meat

Take a large bowl and add minced buff. Mix ground soybean into it. This helps keep the filling soft and juicy.

Step 2: Add Vegetables

Add chopped cabbage, onion, and coriander leaves into the mixture.

Step 3: Add Spices

Add:

Salt
Sugar
Ginger-garlic paste
Black pepper
Cumin-coriander powder
Momo masala
Garam masala
Cinnamon powder

Mix lightly.

Step 4: Add Oil and Butter

Pour 3–4 tablespoons of oil and add a little butter. This makes the filling smooth and prevents it from sticking.

Step 5: Mix Well

Use your hands to mix everything very well. The more you mix, the better the taste.

Step 6: Rest the Filling

Let the mixture rest for a few minutes. Now your momo filling is ready to use.

5. Cooking Tips & Tricks

Do not add too much cabbage; it can release water
Mix the filling well for even taste
Use fresh meat for best flavor
Add butter for extra softness

6. Variations / Customization

Vegetarian: Replace meat with paneer or mushrooms
Vegan: Use only vegetables and tofu
Spicy: Add chili paste or green chilies
Low-fat: Reduce oil and skip butter

7. Serving Suggestions

Serve hot with tomato achar (momo chutney)
Add fresh coriander on top
Serve with soup for extra taste

8. Nutritional Information (Approx.)

Per serving:

Calories: 250–300 kcal
Protein: 18–22 g
Carbs: 8–12 g
Fat: 15–18 g

9. Storage & Reheating Tips

Store filling in fridge for up to 1 day
Do not keep too long (meat may spoil)
Reheat cooked momo by steaming again for 5–7 minutes

10. FAQs

Q1: Can I make momo filling without soybean?
Yes, but soybean makes it softer and juicier.

Q2: Why is my momo filling dry?
You may have used less oil or not mixed well.

Q3: Can I freeze the filling?
Yes, but use it within a few days for best taste.

Q4: Can I use chicken instead of buff?
Yes, chicken works very well.

11. Conclusion

This Nepali buff momo filling recipe is simple, tasty, and perfect for beginners . With the right mix of spices and ingredients, you can make soft and juicy momo at home.

Read Other Post In English अरु पोस्ट हरु नेपालीमा पढ्नुहोस

Reference

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