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Cook rice per package directions.
Heat 1 tablespoon oil in large nonstick skillet on medium.
In large bowl, toss paneer with 1 tablespoon oil, ½ teaspoon garam masala, ¼ teaspoon ground coriander, and ¼ 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 ¼ 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 ½ 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 ¼ 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.