Peel and mince or grate garlic, ginger, and green chili. Chop cilantro and cut paneer into 1-inch cubes.

Heat a drizzle of oil in a large pan over medium heat. Add spinach and cashews. Cook, stirring occasionally, until spinach has completely wilted, 3-5 minutes.

Turn off heat, transfer spinach mixture to a plate and let cool completely. Wipe out pan.

Once spinach mixture has cooled, transfer to a blender. Add half the garlic and ½ cup water. Blend on high until a smooth puree forms, 60-90 seconds.

In pan used for spinach, heat butter (4 TBSP for 8) over medium heat. Add scallion paste and remaining ginger paste. Cook, stirring occasionally, until fragrant, 60 seconds.

Add coriander paste and cook 1 minute. Stir in spinach puree and cook, stirring frequently, until thoroughly combined. Simmer 2-3 minutes more to let flavors meld. Stir in paneer; season with salt and pepper.

Add 1 cup water (1½ cups for 8); cook, stirring occasionally, until mixture has reduced and slightly thickened, 4 minutes. Reduce heat to low; stir in spinach puree until thoroughly combined.

Place naan on a second baking sheet (third bake naan on middle rack with paneer). Bake on middle rack in oven, 3-5 minutes. Meanwhile, place 2½ TBSP butter (5 TBSP for 8) in a small microwave-safe bowl. Cover for 60 seconds.

Stir half the cilantro and remaining parsley into spinach mixture. Brush tops of naan with garlic butter.

Fluff rice with a fork and transfer to a medium serving bowl. Transfer palak paneer to a serving bowl. Top with remaining cilantro. Serve with garlic-butter naan cut into quarters. Garnish everything with remaining cilantro and serve family style.