Thaw the puff pastry sheets according to package instructions while you prepate the filling. Keep them cold until ready to use.

Heat oil in a pan over medium heat and add cumin seeds.

When the seeds start to sizzle and change color, add the chopped onions and cook for 3–4 minutes, or until they turn translucent.

Add minced ginger, garlic, and green chilies. Sauté for 30–60 seconds, until fragrant.

Add the chopped bell peppers and green peas. Mix well, cover, and cook for 3–4 minutes, until the veggies soften slightly.

Add tomato paste, tomato ketchup, all the spices and salt. Mix well and cook for 1–2 minutes. Add 1–2 tablespoons water, if needed, to deglaze the pan.

Add the crumbled or finely cubed paneer and mix until well coated with the masala.

Crush the kasuri methi between your palms and add it along with lemon juice and cilantro. Cook for another 1–2 minutes, then turn off the heat.

Let the paneer filling cool completely before assembling the puffs. Do not use warm filling, as it can make the puff pastry soft.

Open the puff pastry sheet and cut each sheet into 9 squares. Lightly roll each square to even them out. Fold over and check if it forms a perfect triangle.

Place a 1-2 spoonfuls of cooled paneer filling in the center of each puff pastry square. Fold one corner over to the opposite corner to form a triangle. Line up the edges neatly and press or pinch to close. Crimp the edges with a fork to seal further.

Place the paneer puffs on a parchment-lined baking tray. Brush the tops with milk, or egg wash. Sprinkle with nigella seeds for that bakery style puff.

If using oven, Bake in a preheated oven at 425°F for 20-25 minutes, or until the puffs are golden, crisp, and flaky.

If using an air fryer, place 2 -3 puffs into the air fryer basket. Bake at 390°F for 10-12 minutes. Flip the puffs at about 7 min.

Remove the puf pastries from oven/airfryer and let them cool for a few minutes, then serve warm with chai, ketchup, or green chutney.