In a bowl, mix 200 grams of grated paneer, 1 finely chopped onion, 1/2 cup finely chopped cabbage, 1/2 cup grated carrot, 2 finely chopped green chilies, 1 tablespoon chopped coriander leaves, 1/2 teaspoon grated ginger, 1/2 teaspoon garam masala, salt to taste, and 1 tablespoon oil. Set aside the filling mixture.

In another bowl, mix 2 cups of maida (all-purpose flour) with a pinch of salt and 1 tablespoon of oil. Gradually add water and knead to form a smooth, soft dough. Cover and let it rest for 20 minutes.

Divide the dough into small equal-sized balls. Roll out each ball into a thin, round disc (about 3-4 inches in diameter).

Place a spoonful of the paneer filling in the center of each disc. Fold the edges of the disc to form a half-moon shape, sealing the edges by pinching and pleating.

Grease a steamer plate with oil and place the prepared momos on it, ensuring they don't touch each other.

Steam the momos in a steamer for 15-20 minutes or until the dough becomes translucent.