• Chop paneer into small cubes and keep aside. First prepare the filling. Heat oil in a pan and add cumin seeds. Let it sputter. Add in sliced onion and saute till it turns golden brown.
• Add in the ginger garlic paste and stir fry for a couple of minutes. Then add in the tomato paste and a couple of tsp. of water. Cook out till the mixture looks mushy.
• Add in turmeric, red chilli powder, garam masala and salt along with paneer cubes. Mix well and cook for a couple of minutes more. That's it. Take it off the heat and cool down well.
• Your filling should taste spicier as it will mellow out with the puff pastry taste.
• Puff pastry sheets are kept frozen. I leave them in the fridge overnight or at room temperature for 45 minutes to thaw them out. You can only handle them once thawed. But always keep them chilled.
• If using a sheet, cut into squares. I had used precut squares. After your filling has completely cooled down, start assembling your paneer puffs.
• Place one heaped teaspoon of the filling in the center of the square and then fold diagonally to form a triangle. Press down on the edges and using a fork, press down the edges further. Repeat for each puff.

Air fryer Instructions

• Preheat air fryer at 360F or 180C for 5 minutes. Place paneer puffs carefully in the basket. Then brush them with oil, milk or melted butter. This helps in browning.
• I could fit 4 at one go. Leave enough space between them as they expand quite a bit.
• Air fry at 360F or 180C for 10-12 minutes till browned and puffed well. Your paneer puffs are ready to serve. Serve hot with chutney or ketchup.

Oven Instructions

• Preheat oven to 350F or 175C. Place prepared paneer puffs on a baking sheet lining the baking tray.
• Leave enough space between them. Brush with oil, butter or milk and sprinkle sesame seeds on top. Bake for 20-25 minutes till golden and puffed. You can flip the puffs midway during baking.
• Your paneer puffs are ready to serve.