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In a food processor, working in batches, pulse spinach until minced but not puréed. Do not pack the spinach too tightly or it won’t get evenly chopped. You should have about 3 packed cups of minced spinach.
Heat 1 tablespoon ghee over medium in a large nonstick skillet. When it shimmers, add paneer and cook, turning occasionally, until golden all over, 5 to 7 minutes. Using tongs or a fish spatula, transfer cheese to a plate, leaving as much ghee as possible in the skillet.
Reduce heat to medium-low, add the remaining 1 tablespoon ghee and the onion, and season with salt and pepper. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
Add ginger, garlic and chile, and cook, stirring occasionally, until fragrant and well incorporated, 1 minute. Stir in coriander and cumin until well blended.
Add minced spinach and ½ cup water, and increase the heat to medium. Season with salt and pepper and cook, stirring occasionally, until spinach is completely soft and most of the liquid is absorbed, about 8 minutes.
Stir in heavy cream and paneer until well incorporated. Season with salt and pepper. Transfer to a serving bowl.
Divide rice and flatbread among 4 shallow bowls or plates. Pass the saag paneer to spoon on top.