Start by making the saffron and cumin rice. In a large pot, combine 2 cups of water, coconut milk, salt, turmeric, and saffron. Bring to a boil, then let steep for 30 minutes.
After the liquid has steeped, add 1 cup of basmati rice. Cook on medium heat for 22 minutes, then transfer to a sheet pan to cool.
In a separate pot, bring 2 cups of water to a boil, then add the remaining cup of basmati rice, cumin seeds, and garlic. Let it boil for 5 minutes, then reduce the heat and let it simmer for 30 minutes. Once done, move the rice to sheet pans and let it cool.
Toss all rice with fried shallots and mustard seeds until fully mixed.
To prepare the naan, simply cut it in half.
To make the mango chutney, put vinegar, ginger, red onion, brown sugar, chili flakes, salt and pepper in a pot and bring to a boil. Fold in mangos and cook for about 20 minutes, until soft. Puree with a stick blender but leave the chutney slightly chunky. Adjust seasoning if needed.
To make the dill chickpeas, combine all the ingredients and mix well.
For the tandoori cauliflower, toss the cauliflower with the marinade. Spread evenly on a baking tray sprayed with cooking spray.
To cook the potatoes, steam them until they are tender.
To make the Aloo Gobi sauce, heat canola oil in a large pot over medium heat. Add the onion and cook until it's translucent. Add the garlic, ginger, tikka masala base, madras curry powder, and a pinch of salt & pepper mix. Cook for a couple of minutes until the spices are toasted.
Pour the crushed tomatoes into the pot. Add water and let the sauce simmer for 20-25 minutes.
Add the steamed potatoes into the sauce. Cook for another 10 minutes until the flavors blend together.
For the peas, blanch them in boiling water for 2 minutes. Drain and rinse under cold water to stop the cooking process and to retain the vibrant green color. Set aside.
Preheat the oven to 375°F (190°C). Place the marinated cauliflower in the oven and roast for about 15-20 minutes or until it's cooked and has a nice char on the edges.
Heat a pan over medium heat. Toast the naan until it's crispy and warmed through.
To assemble the dish, place a layer of the mixed rice at the bottom of each serving bowl. Add a scoop of the Aloo Gobi sauce with potatoes on top of the rice. Arrange the tandoori cauliflower, dill chickpeas, and peas around the potatoes. Drizzle the mango chutney over the top and serve with the toasted naan on the side.