For the lamb tikka, the marinade does all the heavy lifting — thick yoghurt, lemon juice, plenty of garlic and ginger, garam masala, cumin, smoked paprika for colour and chilli to taste. Marinate overnight if you can, then roast as hot as your oven goes on a rack so the edges char a bit. That's what gets you the proper takeaway-style bits.
For something saucy I'd do a makhani-style gravy: soften onions, ginger and garlic, add tomato passata, butter and a good glug of cream, simmer with the spices and blitz smooth. Works with the tikka pieces, paneer, anything really.
Cauliflower — aloo gobi every time. Parboil the cauliflower and some chopped potatoes, then fry off onion, cumin seeds and ginger with turmeric, and garam masala right at the end. Nicer than it sounds, honestly.
And rice — simple pilau. Fry the whole spices (cardamom pods, cloves, a cinnamon stick) in a bit of oil first, then the rice and water. Dead easy and tastes like you made an effort.