Preheat the oven to 375 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Finely chop spinach. Peel and finely dice onion. Coarsely chop cilantro. Mince garlic. Chop paneer into cubes.

Bring a medium pot with 1¾ cups water and a pinch of salt to a boil. Add the rice, stir, and wait until the water comes back to a full boil. Once boiling, turn the heat to low and cover pot with a lid to cook for 15 minutes. At the end of 15 minutes, remove the lid and let rice sit over very low heat for 5 minutes. Fluff with a fork and add a pinch of salt and pepper.

Warm 1 tbsp. olive oil, onion, and half the garlic in a medium pan for 4 minutes. Then add ½ cup of water and spinach. Cook for another 5 minutes. Once the spinach has reduced slightly, add the ginger, half the cilantro, coconut milk, Garam Masala to taste (use sparingly if you are new to it), and salt (we recommend 1 tsp.) and pepper to taste. Simmer on low until ready to serve.

Heat 1 Tbsp. olive oil in a large pan over medium-high heat. Add paneer cubes and cook, pressing down on the pieces until cheese begins to brown lightly and crisp up. Flip cubes occasionally to ensure even cooking on all sides. Cook for about 10 minutes. Once fried, stir ¾ of the paneer into the skillet with the spinach stew, reserving a few pieces as garnish (this gives a nice texture difference). Keep at a low simmer until ready to serve.

Place naan on the prepared baking sheet. In a small dish, mix remaining garlic, a pinch of cilantro (reserving remaining for garnish), a pinch of salt and pepper, and 1 Tbsp. olive oil. Mix well and brush naan with the mixture. Place naan in the oven to warm for 4-6 minutes, or until chewy, crisped texture is achieved.

In a shallow bowl or dish, add a serving of Basmati rice. Ladle Saag Paneer over and around the rice. Accent the dish with some of the dry paneer pieces. Place a piece of garlic naan on the side. Garnish with remaining cilantro.