Heat oil in a heavy-bottomed pan on medium heat. Add chopped shallots and sauté until soft. Add chopped green chilis if using and mix to combine.

Add bell peppers and sauté, stirring, for a minute. Season with salt, and add cumin, turmeric powder, red chili flakes, and curry powder. Stir-fry until fragrant.

Lower the heat to medium-low and add the crumbled paneer. Cook the mixture until blended, dry-ish, and fragrant. Remove from the heat and stir in cilantro leaves. Let cool completely before proceeding to step 4.

Prepare a floured surface and unfold thawed pastry sheets. Roll each sheet a bit larger and thinner. Use a cookie cutter to cut out circles of pastry dough.

Brush the edges of a puff pastry circle and put 2 tablespoons of paneer filling into the center of it. Cover it with another circle and press the edges down gently, using lukewarm water, to seal it. Repeat until you’re out of ingredients.

Line a baking tray with parchment paper and transfer the raw puff pastries onto the tray. Brush them with melted butter and sprinkle with black and white sesame seeds. Place them in the fridge to chill for 20-30 minutes.

Meanwhile, preheat the oven to 400°F. Once chilled, bake the paneer puffs for about 18-20 minutes or until puffed up, golden brown, and crisp.

Let rest for 7 minutes out of the oven. Carefully transfer to a serving platter.

Serve with your favorite dip like this simple harissa yogurt dip. Enjoy!