Easy recipe Saag paneer on a pumpkin rosti with tamarind glaze and coconut cream

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one small pumpkinone large potatoone green chillione red chillione small bunch coriandersalt and freshly ground black pepper two tbsp sunflower oilabout five hundredg/onelb twooz baby spinach salt sunflower oilfour tbsp gheeone tsp black mustard seedsone tsp whole cuminone small white onionone green chillione red chilli½ tbsp gingergingerone tbsp garlicgarlictwo tbsp ground garam masalatwelve cherry tomatoesabout five hundredg/onelb twooz paneer cheesetwo tbsp sugartwo tbsp red wine vinegarone hundredg/three½oz tamarindone hundredg/three½oz creamed coconutthree tbsp warm water (Recipes by ingridients water) four edible flowers, preferably nasturtiums. This vegetarian main course bears the hallmarks of southern Indian cuisine – spicy and sweet with the sour kick of tamarind. Any leftovers will taste great the next day..