Soak the pressed rice in a bowl of water for 10 minutes then spread out delicately to dry.
Meanwhile, cook the peas in a pan of water for 5-7 minutes, or until soft.
Set aside.
Heat the oil in a large flat pan or frying pan (skillet).
Add the mustard seeds and ground spices and stir-fry for 1 minute.
Add the rice, turning lightly with a flat spatula.
Cover, reduce the heat to very low and leave for 1 minute, then remove from the heat.
Heat a little more oil in another frying pan.
Add the cauliflower and stir-fry until browned, then add the potatoes, French beans, peas and carrots and stir-fry for about 5 minutes.
Add the tomatoes and cook until the tomatoes are just scalded.
Add the paneer at the end and cook for a few minutes until it is heated through.
Stir in the sugar, lemon juice, chillies and ginger, then season with salt.
Arrange the rice and vegetables in layers in a serving dish and garnish with coriander.