adapted from my friend Janice Haugen who adapted from recipes by Madhur Jaffrey and Saveur makes 4–8 servings
Put paneer cubes on a plate and sprinkle with the cornstarch or rice flour. Toss to coat then transfer paneer to a strainer to shake out any excess flour. Heat the ghee or coconut oil in a large, wide pot (one that is big enough to eventually hold all of the spinach) set over medium-high heat. Add the paneer cubes and fry until golden brown on 2 sides. Transfer paneer to a paper towel lined plate to absorb extra oil.
Remove pot from heat and set aside (you will use it and the remaining oil for the spinach later). Remove the paper towel and sprinkle paneer with salt, garam masala, and chili flakes. Set aside (and don't eat them all while you are standing in the kitchen! I know, it's a challenge.)
Return the pot used to cook the paneer to the stovetop. Heat the oil that remains in the pot over medium-high heat. Add the garlic, chile, and ginger and stir 30 seconds, until fragrant. Add the spinach and water. Cook, stirring until spinach begins to wilt, about 2 minutes. Cover the pan, reduce heat to medium and continue to cook for 15 minutes, stirring occasionally.
Stir in the heavy cream or coconut cream. Add the paneer and all the spices remaining on the plate. Partially cover the pan and cook for an additional 10 minutes. Serve with basmati rice, naan, pita, or chapatis, and sides of cucumber raita and chutney.