Crumble the paneer into a large mixing bowl, breaking it into small, crumbly pieces. If using, toast cumin seeds in a dry pan until fragrant, then grind or crush them and add to the bowl.
Add the mashed potatoes, coriander powder, garam masala, chopped cilantro, salt, and two tablespoons of breadcrumbs to the bowl. Mix everything thoroughly until the mixture becomes cohesive and easy to shape, about 3 minutes.
Divide the mixture into 8 equal portions. Lightly wet your hands and shape each portion into a flat round patty about 1.5 cm thick and roughly 8 cm in diameter.
Place some breadcrumbs on a plate and gently press each patty into the breadcrumbs, coating both sides evenly. Set the coated cutlets aside on a plate.
Heat enough oil in a frying pan over medium-high heat until shimmering and hot, around 180°C (350°F). You can test by dropping a small piece of bread or a breadcrumb—if it sizzles and bubbles immediately, the oil is ready.
Carefully place the cutlets into the hot oil, working in batches if necessary. Fry for about 3-4 minutes on each side, until they turn a beautiful golden brown and crispy exterior. Listen for a crackling sound and smell the warm spices.
Gently turn the cutlets with a slotted spoon or tongs, ensuring an even, crispy crust develops. Fry until both sides are golden and the cutlets feel firm to the touch.
Remove the fried cutlets from the oil and place them on paper towels to drain excess oil. Let them rest for about a minute to firm up and maintain their crunch.
Serve the hot paneer cutlets immediately with a squeeze of lemon or a side of chutney. The exterior should be crispy and golden, with a soft, cheesy interior that melts in your mouth.
