Creamy Cauliflower and Paneer Tikka Masala with Basmati Rice and Garlic Naan

In a medium bowl, whisk together 1/4 cup plain Greek yogurt, 1 tsp garam masala, 1/2 tsp ground turmeric, 1/2 tsp Kashmiri chili powder, and 1/2 tsp salt. Add 300g cubed paneer and 1 chopped head of cauliflower, tossing gently to coat. Let marinate at room temperature for 15 minutes.

Prepare the naan dough by combining 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/2 cup plain Greek yogurt in a mixing bowl. Knead for 2 to 3 minutes until a soft, pliable dough forms. Cover with a damp cloth and let rest for 15 minutes.

Rinse 1 cup uncooked basmati rice under cold running water until the water runs clear. In a medium saucepan, combine the rinsed rice, 2 cups water, and a pinch of salt. Bring to a boil over high heat, then cover, reduce heat to low, and cook undisturbed for 15 minutes. Remove from heat and keep covered to steam.

Heat 2 tbsp vegetable oil in a large deep skillet or Dutch oven over medium-high heat. Add the marinated paneer and cauliflower in a single layer. Sear for 6 to 8 minutes, turning occasionally, until the paneer is golden brown and the cauliflower edges are slightly charred. Transfer to a clean plate and set aside.

In the same skillet, melt 1 tbsp unsalted butter over medium heat. Add 1 finely chopped yellow onion and cook for 5 minutes until soft and translucent. Stir in 1 tbsp grated ginger and half of the minced garlic (3 cloves), cooking for 1 minute until fragrant.

Add the remaining spices to the onion mixture: 1 tbsp plus 2 tsp garam masala, 1/2 tsp ground turmeric, 1 tsp ground cumin, and 1/2 tsp Kashmiri chili powder. Stir constantly for 1 minute to bloom the spices in the hot fat.

Pour in 14 oz canned crushed tomatoes and add 1/2 tsp salt. Simmer the mixture over medium-low heat for 10 minutes, stirring occasionally, allowing the tomatoes to reduce, darken, and lose their raw acidity.

Slowly stir 1/2 cup heavy cream into the tomato sauce. Return the seared paneer and cauliflower to the skillet, stirring gently to coat. Cover and simmer on low heat for 10 minutes until the cauliflower is tender and the sauce is thick and velvety.

While the curry finishes simmering, divide the rested naan dough into 3 equal portions. Roll each portion out on a lightly floured surface into an oval shape about 1/4-inch thick. Melt the remaining 2 tbsp unsalted butter and stir in the remaining 3 minced garlic cloves.

Heat a dry cast-iron skillet over high heat. Place one naan in the hot skillet and cook for 2 minutes until large bubbles form on the surface. Flip and cook for an additional 1 to 2 minutes until charred in spots. Remove from heat and immediately brush with the garlic-butter mixture. Repeat for the remaining naans.

Fluff the steamed basmati rice with a fork. Plate the warm rice alongside a generous portion of the creamy tikka masala, garnish the curry with 1/4 cup chopped fresh cilantro, and serve hot with the fresh garlic naan.