Place garlic, ginger, a tablespoon or two of water in a mortar and pestle and crush into a paste (or use a small blender or a spice grinder and then mash in a bowl with some water).
Heat oil in a nonstick skillet over medium heat. Add cheese and fry until golden brown for about 3 minutes and then with tongs turn to fry on other side for another 3 minutes. Using a slotted spoon (to reserve oil), transfer cheese to a plate and set aside and reserve the oil in the skillet.
Add ginger-garlic paste, and cook, stirring, until fragrant, 30-60 seconds. Add spinach, salt to taste, and cook, stirring often, until spinach wilts, about 3-5 minutes. Reduce heat and stir in cream, garam masala, and cayenne. Continue to cook for another 2 minutes stirring in spinach.
Add cheese to skillet and continue cooking, stirring constantly allowing the liquid to thicken, about 5 minutes, or until it's to the consistency you'd like.
Serve with your favorite Naan and rice!