Boil 2 cups of water and make cuts in the tomatoes. Place the tomatoes, garlic, and coriander stems in the boiling water and boil for 3-4 minutes.

Drain the water and let the ingredients cool. Remove the skin from the tomatoes and blend them with some water in a blender jar.

Heat oil in a pan, add garlic and ginger paste, and cook for 10 minutes on medium heat while stirring occasionally.

Add salt, sugar, tomato ketchup, soy sauce, and vinegar, and cook for another 2-3 minutes. The chutney is ready.

Chop or grate cabbage, onion, carrot, bell pepper, and chili. Add salt and let them rest for 10 minutes.

Drain all the water from the vegetables. Heat oil in a wok, add garlic, ginger paste, and the drained vegetables, and fry for 3-4 minutes.

Add paneer, black pepper, salt, and coriander leaves. Mix well and let the stuffing cool.

Mix flour, salt, and water in a bowl to make a soft dough. Cover it and let it rest for 15 minutes.

Take a small portion of the dough, dust it with flour, roll it out very thin, add the stuffing, and shape the momos.

Grease the momos and they are ready to be steamed or cooked as desired.