Palak Paneer

Cook rice per package directions. Heat 1 tablespoon oil in large nonstick skillet on medium. In large bowl, toss paneer with 1 tablespoon oil, 1/2 teaspoon garam masala, 1/4 teaspoon ground coriander, and 1/4 teaspoon salt. Add paneer and cook undisturbed until golden brown on bottom, 2 to 4 minutes. Toss, then continue to cook until golden brown on other side, 2 to 3 minutes more. Transfer paneer to plate.

Add 1 tablespoon oil to skillet and heat on medium. Add onion and 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until beginning to soften, 5 minutes. Add ginger, garlic, and serrano and cook, stirring, 1 minute. Add remaining 1 1/2 teaspoons ground coriander, 1 teaspoon garam masala and ground cumin and cook, stirring, 1 minute more.

Whisk 1 teaspoon vegetable bouillon base into 1 cup warm water; add to skillet along with spinach and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until spinach is very soft, 6 minutes. Remove from heat, then stir in 1 cup heavy cream until incorporated. Fold in paneer. Serve with rice and naan.