Adjust racks to top and middle positions; preheat oven to 450 degrees. Wash and dry produce.

Peel and mince or grate garlic. Trim, peel, and cut carrots into ½-inch-thick pieces. Dice paneer into ½-inch cubes. Roughly chop cilantro.

Heat a drizzle of oil in a small pot (medium pot for 8 servings) over medium heat. Add half the cumin (you’ll use the rest later) and half the Vidalia onion paste; cook, stirring, until fragrant, 30-60 seconds.

Add rice; stir to incorporate. Add 1½ cups water (3 cups for 8); stir again to break up any clumps of rice. Bring to a boil; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Heat a drizzle of oil in a large pan (large, high-sided pan or Dutch oven for 8 servings) over medium-high heat. Add spinach and cashews; cook, stirring occasionally, until spinach has completely wilted, 3-5 minutes. TIP: Allow spinach to wilt in batches before adding more if it doesn’t all fit in the pan initially.

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 (1 cup for 8); blend on high until a smooth puree forms, 60-90 seconds. 

Toss carrots on a baking sheet with a drizzle of oil, remaining cumin, salt, and pepper. (For 8 servings, divide carrots between two baking sheets; roast on top and middle racks, swapping rack positions halfway through.)

Roast on top rack until lightly browned and tender, 18-22 minutes.

Remove sheet from oven and carefully toss carrots with raisins.

While carrots roast, in pan used for spinach, melt 2 TBSP butter (4 TBSP for 8) over medium heat. Add scallion paste and remaining Vidalia onion paste; cook, stirring occasionally, until fragrant, 60 seconds.

Add tomato paste, garam masala, 2 TBSP water (4 TBSP for 8), and a pinch of salt. Cook, stirring frequently, until tomato paste is fully incorporated, 30-60 seconds.

Add 1 cup water (1½ cups for 8); cook, stirring occasionally, until mixture has reduced and slightly thickened, 4-6 minutes.

Reduce heat to low; stir in spinach puree until thoroughly combined. Simmer 2-3 minutes more to let flavors meld. Stir in paneer; season with salt and pepper.

Place naan on a second baking sheet (third baking sheet for 8 servings). (Don’t worry if the naan overlaps.) Bake on middle rack until warm and lightly golden, 3-5 minutes. (For 8, bake in batches.)

Meanwhile, place 2½ TBSP butter (5 TBSP for 8) in a small microwave-safe bowl. Cover with plastic wrap and microwave until softened, 45-60 seconds.

Stir half the cilantro and remaining garlic into bowl with butter.

Brush tops of naan with garlic butter.

Fluff rice with a fork and transfer to a medium serving bowl. Transfer palak paneer to a separate medium serving bowl. Cut garlic-butter naan into quarters; transfer to a serving platter. Transfer carrots and raisins to a serving plate.

Garnish everything with remaining cilantro and serve family style.