For the tri-color bell pepper cabbage jhol momo filling: First, heat water in a pressure cooker, add the cabbage leaves and salt, and cook on high pressure for one whistle. Immediately turn off the heat and release the pressure to avoid overcooking. Place the cabbage leaves in cold water for 10 minutes.

Heat oil in a pan, add a pinch of asafoetida (hing) and let it become fragrant for 2 minutes. Add the chopped onions and garlic cloves, and sauté for 2-3 minutes. Add the chopped carrots, cover, and cook for 5-7 minutes. Meanwhile, in another pan, heat and sauté the chopped red, yellow, and green bell peppers until they release their oil.

Add the sautéed bell peppers to the carrot-onion mixture and mix well. Add red chili powder, black pepper powder, soy sauce, vinegar, roasted cumin powder, about 1 tablespoon of the tomato-garlic paste, salt to taste, and grated tofu. Mix everything well and let the mixture cool. While the filling cools, prepare the momo jhol (gravy).

For the momo jhol: In a blender, add the fire-roasted tomatoes, green chilies, ginger, onion, garlic, and whole dried red chilies. Sauté for 5-7 minutes to remove the raw taste, then let the mixture cool before blending. Add roasted almonds, red chili powder, coriander powder, turmeric powder, roasted cumin powder, cinnamon, and coconut milk, and blend until smooth.

Heat oil in a pan, add cumin seeds and let them splutter. Add the blended paste and cook until the oil separates. Add water as needed and salt to taste. Once it comes to a boil, add chopped cilantro with stems and simmer until the gravy thickens. For a creamier texture, you can strain the jhol.

By now, the cabbage leaves should be drained and the filling cooled. Gently take a cabbage leaf, add a small portion of the filling, and seal with a toothpick. Prepare all the cabbage rolls this way. Grease a skillet with oil and cook the cabbage rolls on all sides until lightly browned, turning as needed. Do not overcook.

The tri-color bell pepper cabbage jhol momos are ready. You can enjoy them as is, or garnish with toasted sesame seeds, cilantro, red chili, soy sauce, and 1 tablespoon of hot oil.

Enjoy these as is, or serve with the prepared jhol gravy, topped with crunchy veggie filling and soy sauce. Kids will love these flourless momos!

Notes: Do not overcook the vegetables to preserve their vitamins. Adding a pinch of sugar helps the vegetables retain their color. Coconut milk in the gravy makes it creamier.