Heat oil or ghee in a pan over medium heat.
Add mustard seeds and allow them to crackle. Add jeera, hing (if using), and turmeric powder.
Add the finely chopped onion and sauté until it becomes soft.
Stir in the grated lauki and cook for 5–7 minutes until tender and most of the moisture evaporates.
Add the grated or crumbled paneer and cook for another 1–2 minutes.
Add the cooked rice and salt. Mix everything gently and cook for 2–3 minutes until well combined.
Garnish with freshly chopped coriander leaves and serve warm.