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Mix the dry roti ingredients together in a bowl, then pour in the wet ingredients and knead until you have a smooth ball. Cover with a little oil and a tea towel, leave to rest for 1 hr whilst you get on with making the rest.
Drain and pat the tofu dry, break into rough cubes with your hands, cover in cornflour and fry in olive oil until golden brown. Remove from the heat.
Mix the paneer spice mixture in a bowl and coat the fried tofu. Pop onto a baking tray and bake at 200c until golden brown, about 10-15 mins.
For the Butter Masala, heat olive oil or vegan butter in a pan. Add the ginger, garlic, cumin, coriander, turmeric, salt, pepper, curry powder, garam masala, smoked paprika, cinnamon stick and bay leaves. Fry for 2-3 minutes until fragrant.
Add the kasuri methi and chopped tomatoes. Simmer for 15-20 minutes until thickened.
Add the baked tofu paneer to the sauce and stir to coat.
Serve the tofu paneer butter masala with the garlic roti, cashew cream, chilli flakes and chopped coriander.