• Rinse the rice.

In a small sauce pot, combine the rice and ¾ cup lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the rest of the meal.

• Peel and finely chop the shallots.
• Measure out 3 tablespoons lemongrass paste; save the rest for another use.
• If using the poblano, remove the stem, ribs, and seeds; thinly slice the poblano. Cut the strips in half, if desired. Wash your hands after handling.

In a medium sauce pot over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the lemongrass paste and garam masala and cook until fragrant, about 1 minute. Add the tomatoes and green chiles and cook, stirring occasionally, until the sauce starts to thicken, 3 to 4 minutes. Add as much poblano as you like and cook, stirring occasionally, until the sauce is thickened, 10 to 12 minutes.
While the sauce cooks, prepare the paneer.

• Cut the paneer into ½-inch cubes.

In a wok or large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the paneer, season with salt and pepper, and cook, stirring frequently, until lightly browned, 3 to 4 minutes.
While the paneer cooks, toast the naan.

On the stovetop directly over a flame, or in a dry medium frying over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster. Cut or tear the naan in half.
While the naan toasts, chop the cilantro and finish the paneer.

• Coarsely chop the cilantro.

Transfer the paneer to the pot with the sauce and toss to coat. Season to taste with salt and pepper.

Transfer the rice to individual bowls and top with the paneer and sauce. Garnish with the cilantro and serve with the naan.