Paneer Aloo Gobi with Basmati Rice and Cashews

Steps

1. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Dice onion, potatoes and carrot 1cm; finely grate ginger; dice paneer 1cm. Set all aside.
3. While rice steams, heat a drizzle of oil in a large, deep, fry-pan on medium-high heat. Cook onion, potatoes and carrot for about 5 minutes, until beginning to brown. Add ginger, saltand aloo gobi spices to pan and cook a further 1-2 minutes, until fragrant.
4. Reduce heat to low-medium and add stock. Simmer for about 12 minutes, until potatoes and carrots are tender. When potatoes have 5 minutes cook time remaining, stir through paneer and cauli pearls. Once potatoes have finished cooking, season to taste.
5. Roughly chop coriander. Combine all dressing ingredients in a small bowl and season to taste. Place kale in a medium bowl and toss with 2 tablespoons of dressing, reserving remainder. Season to taste.
6. To serve, place 3/4 cup cooked basmati rice into each bowl, spoon over paneer aloo gobi and drizzle with dressing. Sprinkle with cashews and top with baby kale.