Crumble the fresh paneer into a large mixing bowl, then add the mashed potatoes, garam masala, cumin, coriander, chopped cilantro, green chili, and lemon juice. Gently fold everything together until combined, creating a soft, slightly crumbly mixture that holds together when shaped.
Sprinkle the breadcrumbs over the mixture and gently knead or fold to incorporate, which helps bind the mixture and makes shaping easier.
Divide the mixture into small portions and roll each into smooth, slightly crumbly balls about the size of a golf ball, feeling the soft mixture give slightly under your fingertips.
Heat the vegetable oil in a deep frying pan or deep fryer over medium-high heat until it reaches about 350°F (175°C). You can test the temperature by dropping a small piece of the mixture; if it sizzles and rises to the surface, the oil is ready.
Gently drop the kofta balls into the hot oil, taking care not to overcrowd the pan. Fry in batches if necessary.
Fry the kofta until they turn golden brown and crispy on the outside, about 4-5 minutes, turning occasionally for even browning. They should sound sizzly and look puffed up.
Remove the fried kofta with a slotted spoon and drain on paper towels to remove excess oil.
In a separate saucepan, prepare a spiced gravy of your choice (such as tomato-based or creamy yogurt sauce). Once the sauce is simmering, carefully add the fried kofta into the gravy and let them cook together for 5-7 minutes, allowing the flavors to meld.
Gently spoon the hot, flavorful curry with tender kofta onto a serving dish, garnishing with extra cilantro if desired.
Serve the warm paneer kofta curry with rice or flatbread, enjoying the crispy exterior, tender interior, and rich, aromatic sauce.
