This was the most delicious meal!
I sort of followed this recipe for the paneer, using bought paneer, and a mixture of curly kale, spinach and coriander as my greens.
I knew I wanted a pulse on the plate, and I knew I wanted it to be red to contrast with the deep green of the saag paneer. I also thought that something quite highly spiced and a bit tangy would be good, which led me to thinking chilli and tamarind. This recipe fit the bill from all angles.
I could have served it over rice, but I decided that the chickpeas provided enough bulk to be completely satisfying. And it was.