Prepare the momo filling by finely chopping 200 grams of mixed vegetables (cabbage, carrots, onions, and capsicum) or minced chicken. In a bowl, mix the chopped vegetables or chicken with 1 teaspoon ginger-garlic paste, 1 teaspoon soy sauce, salt, and pepper to taste. Set aside for 10 minutes.
In another bowl, mix 200 grams of maida (all-purpose flour) with a pinch of salt and enough water to form a smooth dough. Knead well and let it rest for 15 minutes.
Divide the dough into small equal-sized balls. Roll out each ball into a thin, round wrapper using a rolling pin.
Place a spoonful of the prepared filling in the center of each wrapper. Fold and pleat the edges to seal the momos, forming a half-moon or round shape.
Steam the momos in a steamer for 15-20 minutes until they are cooked through.
To prepare the malai sauce, heat 1 tablespoon of butter in a pan. Add 1 teaspoon ginger-garlic paste and sauté for a minute. Add 1 cup of fresh cream, 1/2 cup of grated processed cheese, 1/2 teaspoon garam masala, salt, and pepper to taste. Cook for 2-3 minutes until the sauce thickens.
Add the steamed momos to the malai sauce and gently toss to coat them evenly. Cook for another 2 minutes.
Garnish with chopped coriander leaves and serve hot.