Preheat the oven to 400°F.
On one side of a baking sheet, toss the cabbage with 1 tablespoon canola oil and a pinch of salt and pepper. On the other side of the baking sheet, toss the paneer with another tablespoon of canola oil and a pinch of salt. Roast for 8 minutes, until the cabbage is softened and tha paneer is slightly browned.
Heat 1 tablespoon canola oil in a large skillet for the sauce. Sauté the ginger and garlic. Once tender, add in the tikka base, turmeric and cayenne. Add the broth and whisk until everything is well mixed. Add the tomatoes and bring to a simmer. Whisk in the cream, salt and pepper and bring to a simmer for about 10 minutes, or until thickened and flavorful. Fold in the peas and paneer. Season to taste.
Meanwhile, place the rice, 2 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low, cover, and cook for about 20 minutes, until tender. Stir in the cumin, garlic and roasted cabbage. Season with salt and pepper to taste.
Combine all of the raita ingredients in a small bowl.
Divide the rice and paneer tikka masala between bowls. Serve with naan and raita.