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Place the paneer fingers in a bowl along with the yoghurt, tandoori masala, salt, turmeric, and lemon juice. Give it a good mix to coat the paneer fingers and set aside for 5 minutes to marinate.
Heat the oil in a non-stick frying pan/skillet over a medium-high heat. When hot, add the marinated paneer fingers and cook for 3-4 minutes, turning regularly until golden brown and starting to crisp up all over.
Warm the rotis in the microwave or in a second dry frying pan.
To assemble, spread raita over the rotis, then load them up with the chopped spinach and onion. Top with the paneer fingers and a sprinkling of pomegranate seeds, and finally drizzle over tamarind chutney or your chosen sauces and enjoy.
Heat the oil in a large non-stick pan over a medium heat. When hot, add the sliced onions and cook for 7-8 minutes, or until golden brown.
Add the ginger and garlic, and stir for another 4 minutes, then add the tandoor masala and all of the spices, tomato purée, chopped tomatoes, Greek yoghurt, and the water, stir well to combine and cook for 5 minutes
Add the paneer, salt, and sugar and simmer for a further 5-6 minutes, or until the paneer has softened.
Stir in the peas and cook for a final 2 minutes before serving with rice.