Lemon Paneer Rice Recipe | Paleo-Friendly Indian Dish

I love lemon rice and have been craving it lately. What I miss most is the crunchy channa dhal that usually adds a lovely texture and flavor. Since I couldn’t use channa dhal this time, I substituted pistachios for the crunch and it worked wonderfully. The lemon gives a bright tang that complements the paneer, while curry leaves and mustard seeds bring an authentic South Indian touch. This variation is simple, quick, and delicious—perfect when you want a light, satisfying meal. Whenever I crave lemon rice, I make this paneer version and enjoy a hearty plate.

Ingredients:

Lemon – 1

Paneer – 200 gm

Ghee – 1 tsp

Mustard seeds – 1/2 tsp

Turmeric powder – 1/4 tsp

Curry leaves – a few

Red chilli – 2

Salt – to taste

Procedure:

Heat ghee in a pan and add the mustard seeds. When they start to pop, add the curry leaves and broken red chillies. Stir in the turmeric powder and mix well. Squeeze the lemon and combine the juice with salt, then pour this mixture into the pan and stir quickly so the lemon coats the spices. Add the paneer immediately, toss gently to combine, and keep on a low flame for about a minute to warm the paneer through and let the flavours meld. Serve immediately for the best taste and texture.