Bring a pot of water to a boil. Add the spinach and blanch until bright green. Remove to a bowl of ice water then drain and squeeze out excess water.
Heat a large sauté pan over medium heat, add the oil and heat through. Add the onion and sauté until tender.
Add the garlic, ginger and chili and cook for an additional minute. Stir in the garam masala, coriander, and turmeric, stirring to cook the spices for just a few seconds.
Add the spinach to the pan. Stir the spinach mixture and vegetable stock together. Cook until most of the vegetable stock evaporates.
Add the mixture to the bowl of a food processor fitted with the blade attachment and pulse until a coarse paste forms.
Return the blended saag paneer to the pan then stir in the yogurt.
Heat a large nonstick skillet over medium heat. Cook until golden brown, then flip and repeat on the other side. Remove and add to the saag mixture.
Add shallot and sauté until tender. Stir in the garlic and sauté. Add in the basmati rice and turmeric powder, stirring to coat the rice. Cook for 30 seconds to toast the rice.
Add the stock and bring the mixture to a boil. Cover and simmer the rice until the stock has been absorbed. Season with salt and fluff with a fork.
To serve, divide the rice among bowls and ladle the saag paneer over the rice. Serve warmed naan on the side (or omit for a gluten free version).