• Cut half of the ginger into thin slices and reserve the rest.
• Rinse the rice under cold water until the water runs clear.

In a small saucepan, combine the rice, sliced ginger, coconut milk, kaffir lime leaves and 1 cup water. Season with salt and bring to a boil, then reduce to a simmer. Cover and cook until all the liquid has been absorbed, 15 to 17 minutes. While the rice cooks, prepare the other ingredients.

In a medium saucepan, bring 6 cups of salted water to a boil.

• Trim the tops and tips of the okra.
• Cut the paneer into 2-inch cubes.
• Whisk 1 tablespoon water into the tamarind paste.
• Coarsely chop the cilantro.
• Peel and finely chop the remaining ginger.
• Cut the lime into wedges.

Add the okra to the boiling salted water and cook until just soft, but not fully cooked through, 2 to 3 minutes. Drain the okra and pat dry. Wipe the pan dry. In the same pan, warm 2 tablespoons oil over medium heat until hot but not smoking. Add the okra and cook until blistered and completely tender, 4 to 5 minutes. Stir in the finely chopped ginger, tamarind, as much of the sambal oelek as you like, and ¼ cup water. Simmer until the liquid has reduced to a thick sauce, 4 to 5 minutes. Stir in the paneer and cook until warmed through, about 2 minutes. Season with salt to taste.

Remove the ginger slices and kaffir lime leaves from the rice. Transfer the rice to individual bowls. Top with the okra and paneer. Garnish with the cilantro and shallots. Serve with the lime wedges.