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Place the paneer in a food processor and pulse a few times till it’s crumbled.
In a bowl, whisk together the yogurt, turmeric, Kashmiri red chili powder, garam masala, ginger-garlic paste and mustard oil till everything is combined well. Add the crumbled paneer, chopped onion, green pepper and half of the chopped cilantro/coriander leaves, reserving half for garnishing.
Using a spoon or a spatula, combine till everything is mixed well. Set aside.
Lightly flour a board and carefully unfold the sheet of thawed puff pastry. Using a rolling pin, thin out the sheet of puff pastry along its length, by about an inch on each side.
Spread the sheet of puff pastry evenly with the filling, leaving about 1 inch strip along its length on one side.
Carefully lift the opposite edge of the sheet from the empty strip and roll it to form a long roll by sealing the edge with a little water.
Wrap in the plastic wrap or foil. Freeze for about 15-20 minutes (see Notes).
Meanwhile, preheat the oven to 400 degrees F.
Cut the prepared rolls in ½-inch thick slices and place them about an inch apart on baking sheets lined with parchment paper, as they will expand during baking.
Bake for 15-20 mins, until golden brown.
Sprinkle with the reserved half of the chopped cilantro/coriander leaves and serve warm or at room temperature.