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Toss the sliced red onion with lemon juice and a pinch of salt. Massage gently and set aside to pickle.
Heat a drizzle of olive oil in a deep pan. Cook the diced onion with a pinch of salt for 6–8 mins until soft and golden. Add cumin seeds for 30 seconds, then garlic, ginger and fenugreek. Stir for another minute.
Add spinach, crumbled stock cube and soya cream (or water + butter/ghee). Cover and cook for 5–7 mins until defrosted. Blend until mostly smooth but still textured, loosening with a splash of water or cream if needed.
Stir in the chickpeas with their liquid and simmer for 5–8 mins. Keep it slightly loose and season to taste.
Toss paneer with 1 tsp olive oil and air fry at 200°C for 8–10 mins, shaking halfway. Coat in mango chutney and nigella seeds, then air fry for another 2–3 mins until sticky and caramelised. An oven or frying pan works too.
Serve the chickpeas topped with sticky paneer, pickled onions and an optional drizzle of soya cream or yoghurt.