Cook the brown rice in water according to package directions. It will take approximately 45 minutes. Work on the rest of the recipe while the rice cooks.
Cut your paneer into cubes. Sprinkle the cubes with the turmeric, garam masala, and salt. I yielded about 13 ounces of paneer and used it all in this recipe.
Melt 1.5 T of ghee in a skillet over medium heat. Brown the paneer for approximately 5 minutes, gently turning as it cooks. Remove the browned paneer from the skillet and set aside.
Puree the spinach in the food processor. Set it aside while you work on the rest of the dish.
Melt the final 1 T of ghee in the skillet over medium heat. Add the onion, jalapeno, ginger, and garlic. Cook, stirring frequently until the onion is softened. It will take approximately 10 minutes.
Add the cumin, coriander, tomato, and 2T of water to the onion mixture. Cook for an additional 2-3 minutes, stirring frequently.
Add the spinach and ½ c of water to the onion mixture. Cook, stirring frequently, for 5 minutes. Most of the water should evaporate. Turn the heat on the skillet off.
Stir the yogurt into the spinach mixture. Then gently stir in the paneer. Garnish with the cilantro and optional lemon juice, and serve over the rice.