Blanch the Kale Leaves - Discard the stems of the kale and wash the leafs thorougly 2-3 times in water. Next, add the leaves to a boiling pot of water and let cook for 5 minutes. Immediately add the kale to ice water. Let cook completely. Once cooled, chop into bite size. Keep ready.
Prepare the Paneer -Add ghee to a cooking pot or shallow pan and on low heat, crisp up the paneer on both sides. Transfer to a plate.
To the remaining ghee, add the cooking oil and let heat up.
To the warm oil, add the whole spices and let crackle. Add the sliced shallots next and brown lightly for 3-4 minutes.
Add the ginger garlic paste and brown for 30-40 seconds on low medium stove.
Add the powdered spices next alomg with yogurt and saute continously for a minute or so else the yogurt will curdle. Let cook for couple minutes till you see oil seperating on seeds. Add the chopped kale next and saute everything for a minute or so.
Add the soaked rice, salt and paneer to the masala along with water. Mix well and taste the once, the water should taste salty else rice wont be flavorful.
Bring the water to a boil, cover the pot and let cook on slow heat till the water is absorbed. Takes about 10-15 minutes.
Switch off the stove, dont open the lid immediately. Let the rice pot sit undisturbed for 20 minutes.
Gently fluff the pulao and serve.