Heat the ghee in a small saucepan and toast the cinnamon stick, cloves, cumin seeds and asafoetida for 30-45 seconds, stirring. Add the pureed toamtes and simmer gently over low heat for 30 minutes, making a thick sauce. Fold in the raisins, the juice of one lemon, the turmeric and 2 tsp. salt. Take out the cinnamon stick and cloves and remove the saucepan from the stove. Mix the chickpea flour in a baking bowl with a pinch of salt, the pepper and just enough water to make a thick batter. Cover the baking bowl with a dishcloth and set aside. Cut the cabbage stalk into small pieces. Put the cabbage in boiling water together with a tsp. of salt. After 5 minutes at the earliest, remove the cabbage and rinse it under cold water. Cut another piece small on the stalk side and take off 6-8 leaves without damaging them. You can use the inner cabbage head for another recipe. Carefully peel the thick midribs with a small paring knife. This will make the leaves more pliable. Drain the water and set the prepared cabbage leaves aside. Heat the ghee in a small saucepan and brown the chopped nuts, ginger, and chilies. Add the chopped paneer, coriander leaves, paprika and the remaining salt. Reduce the heat to medium and stir constantly until the ingredients are well mixed.