Super-Quick Tikka Masala (leftover....just about anything)

The best fast tikka masala recipe we have encountered was in Cook's Illustrated several years ago. (The best actual tikka masala we've encountered was in, of all places, Darbar restaurant in Branford, CT). This is an adaptation of that recipe, a little healthier, a little punchier. The beauty of this sauce is that you could throw literally whatever you have sitting around in it.

Vegetable Tikka Masala

1/2 head cauliflower, chopped (or tofu, chicken, or many other htings)
1 10-oz package of button mushrooms (or other vegetable)
3 tablespoons butter
1 generous tablespoon of ginger-garlic pasta (an excellent timesaver for weeknight meals, available at Indian groceries--or use 2 tsp chopped ginger, 2 tsp pureed garlic)
1-2 tablespoons garam masala, or more according to your taste
1 15-oz can tomato sauce
canola oil
milk

1. Clean mushrooms, trim the bottom of the stems, and chop. Coat a wide, deep skillet with about two tablespoons of the canola oil and cook them with a pinch of salt over medium-high heat. Remove from the pan when they are nicely browned and are not giving off any more water. Wipe out the pan with a paper towel.
2. Add two more tablespoons of oil to the pan and cook the cauliflower with a pinch of salt until it is approaching tender and is starting to brown. Remove from the pan and wipe it out again.
3. Reduce heat to medium and melt the butter in the same pan.
4. Add ginger-garlic paste and cook for a few moments until it is fragrant.
5. Add garam masala and stir, letting it cook for a few moments.
6. Add tomato sauce and cooked mushrooms and cauliflower. Bring it to a very gentle simmer and let it cook for about half an hour.
7. Just before serving, add enough milk to give it a bit of creaminess. Heat through and check seasonings.

Serve with besan pancakes and bok choy raita (or rice if you're fresh out of besan and bok choy).

Bok Choy Raita

1 stalk baby bok choy, minced and with the leafy tops separated from the thicker bottoms
1 scallion, minced
1/4 cup cilantro leaves, chopped
1 garlic clove, pureed
1/4 cup sour cream
1/2 cup whole milk yogurt (Ok, great but hard to find, unless you make your own. Use any yogurt)
canola oil
salt

1. In a small saute pan, heat 2 teaspoons of oil over medium heat. Add the minced bottoms of the bok choy with a pinch of salt and cook until they are tender.
2. Add the minced tops of the bok choy and cook until dark green and wilted.
3. Add the scallion and cook until fragrant.
4. Remove the mixture from the heat and drain it in a bowl lined with a paper towel. Let it drain for a few minutes and remove the greens.
5. Mix the greens with the sour cream, the yogurt, and the garlic. Add a few drops of water at a time until the sauce looks "pourable", but is not watery. Season with salt and let it sit for 15 minutes or so before using it to top the vegetable tikka masala.