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Method

1. To make the roti, put the flour and salt into a bowl. Make a well in the centre. Place 4 tablespoons of luke-warm water and the oil into the middle. Mix the liquid into the flour until dough forms – you may need to add a little extra water. Turn onto a floured board and knead for 3–4 minutes, or until smooth and elastic. Cover with a clean tea towel and leave to stand for 20–30 minutes.

2. Divide the dough in half and roll into balls. Roll each out on a very lightly floured surface into a circle around 3mm/⅛in thick. Heat a medium frying pan over a high heat. Cook the roti, one at time, for about 30 seconds on one side and a minute on the other, until lightly toasted. Turn onto the first side again and cook for 20–30 seconds, pressing lightly with a spatula. Keep warm in a clean cloth while the second roti is cooked.

3. Mix the paneer with the oil, fennel, cumin and mustard seeds in a bowl. Heat a frying pan over a medium heat, add the paneer and cook for 2 minutes, turning regularly until golden-brown. Set aside.

4. To make the sauce, heat 1 tablespoon of the oil in a medium non-stick frying pan and gently fry the onion for 5 minutes, or until softened, stirring regularly. Add the remaining oil, garlic, ginger, chilli and garam masala and cook for 2 minutes, stirring. Add the honey and soy sauce into the pan with the onion, add 6 tablespoons cold water and cook for 1–2 minutes, stirring constantly until the onion is soft and sticky.

5. Tip the spiced paneer into the sauce and gently warm through for 1–2 minutes, stirring gently. Squeeze over the lime juice, scatter with freshly chopped coriander and serve with the warm roti.