In a large mixing bowl, combine 250 grams of all-purpose flour (maida) and a pinch of salt. Gradually add water and knead to form a smooth, soft dough. Cover and let it rest for 30 minutes.
Meanwhile, prepare the filling. In a pan, heat 1 tablespoon of oil and sauté 1 finely chopped onion, 2 cloves of minced garlic, and 1 teaspoon of grated ginger until onions turn translucent.
Add 1 cup of finely chopped cabbage, 1 cup of grated carrot, 1/2 cup of finely chopped capsicum, and 1/2 cup of crumbled paneer. Cook for 5-7 minutes until the vegetables are tender. Season with salt, pepper, and 1 teaspoon of soy sauce. Let the filling cool down.
Divide the dough into small equal portions and roll each portion into a thin, round disc of about 3-4 inches in diameter.
Place a spoonful of the filling in the center of each disc. Fold and pleat the edges to form a half-moon shape or a round momo, sealing the filling inside.
Grease a steamer basket or idli stand with oil. Place the momos in the steamer, ensuring they don't touch each other.
Steam the momos for 10-12 minutes in a steamer or pressure cooker (without the whistle) until they become translucent.
Serve hot with spicy tomato chutney or soy sauce.