Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Finely crumble or dice the paneer into very small pieces.
In a non-stick skillet over medium heat, toast the cumin seeds for 30 seconds until fragrant.
Add the peas, paneer, turmeric, garam masala, sea salt, and black pepper to the skillet, sautéing for 3-4 minutes to combine flavors.
Lay out the phyllo sheets and cut them into long strips about 3 inches wide, keeping them covered with a damp cloth to prevent drying.
Lightly brush a strip with avocado oil, place a tablespoon of the paneer mixture at the bottom corner, and fold diagonally to form a triangle.
Continue folding the strip like a flag until the filling is fully enclosed, then place on the baking sheet.
Repeat with remaining filling and strips, then lightly brush the tops of the samosas with the remaining oil.
Bake for 12-15 minutes or until the pastry is crisp and golden brown.
While the samosas bake, place the Greek yogurt, cilantro, mint, lemon juice, and garlic in a blender and pulse until smooth.
Serve the hot samosas immediately with the chilled mint chutney on the side.