• In a medium pot, combine rice, 3/4 cup water (11/2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Cut grilling cheese into 1/2-inch cubes. Transfer to a plate; chill in refrigerator until ready to use in step 4. • Halve, peel, and finely dice onion. Dice tomato into 1/2-inch pieces. Roughly chop cilantro. Peel and mince or grate garlic.

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and tomato; season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. TIP: If needed, add a splash of water to help onion soften. • Stir in half the cilantro; cook until fragrant, 30 seconds. • Stir in curry sauce base, 1/2 cup water (1 cup for 4 servings), 1 TBSP butter (2 TBSP for 4), and a big pinch of salt. Bring to a simmer and cook until thickened, 2-3 minutes.

• Add grilling cheese to pan with sauce; stir to combine. • Bring to a simmer, then reduce heat. Cook until cheese softens, 2-3 minutes. TIP: If sauce seems too thick, add a splash of water. • Remove from heat. Stir in half the yogurt. Taste and season with salt and pepper.

• Meanwhile, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until melted, 30 seconds. Stir in garlic. • Brush both sides of tortillas with garlic butter. Place tortillas in a second large, dry pan over medium-high heat. Cook until golden brown, 30 seconds per side. TIP: You may need to work in batches. • Sprinkle each tortilla with a pinch of salt.

• Fluff rice with a fork. • Divide rice between shallow bowls or plates. Top with grilling cheese tikka masala. Drizzle with remaining yogurt and garnish with remaining cilantro. Serve roti-style tortillas on the side.