In a bowl, mix 200 grams of grated paneer, 1 finely chopped onion, 1 finely chopped green chili, 1 teaspoon ginger-garlic paste, 1/2 teaspoon garam masala, 1/2 teaspoon red chili powder, 1/4 teaspoon turmeric powder, salt to taste, and 2 tablespoons chopped coriander leaves. Set aside for the stuffing.
In another bowl, mix 200 grams of all-purpose flour (maida) with a pinch of salt and water as needed to make a smooth dough. Cover and let it rest for 20 minutes.
Divide the dough into small equal-sized balls and roll them out into thin circles.
Place a spoonful of paneer stuffing in the center of each circle and fold the edges to form a momo shape. Seal the edges properly.
Steam the momos in a steamer for 15-20 minutes or until they are cooked through.
In a separate bowl, prepare the tandoori marinade by mixing 1/2 cup of thick curd, 1 teaspoon ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon garam masala, 1/2 teaspoon chaat masala, 1/4 teaspoon turmeric powder, salt to taste, and 1 tablespoon oil.
Coat the steamed momos with the tandoori marinade and let them marinate for 30 minutes.
Preheat the oven to 200°C. Arrange the marinated momos on a greased baking tray and bake for 10-12 minutes or until they turn golden and slightly charred.
Serve hot with mint chutney or any dipping sauce of your choice.