Instant Pot Cauliflower Tikka Masala
This easy 30-minute Instant Pot cauliflower tikka masala features tender cauliflower in spicy and hearty tomato sauce. It's super simple to prepare and family-friendly!
Equipment
Ingredients
- 1 tbsp vegan butter or oil
- 1 medium onion diced
- 3 cloves of garlic minced
- 1 tbsp freshly grated ginger
- 2 tsp dried fenugreek leaves optional
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground chili
- 3/4 tsp salt
- 1/4 cup water
- 1 28-ounce can diced tomatoes with their juice
- 1 tbsp sugar or maple syrup
- 4 cups cauliflower florets about 17 ounces
- 1/2 cup coconut cream or plant-based cream
- optional toppings: fresh parsley, roasted cashews
Instructions
- Fry the aromatics. Set the Instant Pot to Sauté mode for 7 minutes and add the vegan butter or oil. Once hot, sauté the onion, garlic, and ginger for a few minutes or until the onions start to brown, about 3 minutes.
- Add the spices. Once the onions start caramelizing, add the spices and stir to combine. Cook for 2 more minutes. Deglaze the pot. Next, add about ¼ cup of water to the pot to deglaze it. This will prevent bits of spices and aromatics from sticking to the bottom and burning.
- Add the remaining ingredients. Add the diced tomatoes, sugar, and cauliflower florets to the Instant Pot. Toss to combine.
- Pressure cook. Close the lid and turn the valve to the "Sealing" position. Press the "Pressure Cook" button and adjust the time to 2 minutes. The Instant Pot will take approximately 8 minutes before coming to pressure.
- Quick-release the pressure. Once the countdown is complete, wait 1 minute before releasing the pressure manually. To do so, turn the valve to the "Venting" position. Be careful as the steam will be very hot. Hence, I recommend using an oven mitt or a kitchen towel to turn the valve.
- Stir in the cream. Next, add the coconut cream (or plant-based cream) and stir to combine. At this point, give it a taste and adjust seasonings if needed.
- Garnish with chopped cilantro and roasted cashews and serve with rice or naan!
- This Instant Pot cauliflower will keep for up to 3 days in the refrigerator. Reheat over medium heat in a saucepan or in the Instant Pot on the "Sauté" or "Keep warm" function.
Video
Notes
- Do not cut the cauliflower florets too small. Otherwise, they will be overcooked. I recommend going with 2-inch florets. I also recommend using very fresh cauliflower; it should not be yellow or soft.
- Adjust the pressure cooking time. Cooking the curry for 2 minutes will yield cauliflower with an al dente texture. It's cooked but still slightly crunchy. If you prefer the cauliflower to be more tender, pressure cook it for 4 minutes.
- Not a fan of coconut? Replace the coconut cream with your favorite plant-based cream. I tested this recipe with cashew cream and soy cream, both were equally delicious!
- Adjust the seasoning to taste. Depending on the brand of diced tomatoes used, you may have to add extra salt. Taste the sauce after cooking and adjust saltiness as needed. You don't want a bland sauce!
- Deglaze the pot with water. To prevent getting a "Burn" message on the Instant Pot, deglaze the pot with 1/4 cup of water to remove the onions and spices that could have stuck to the bottom. This should be done before adding the diced tomatoes.
- Regarding the diced tomatoes: It seems some brands have more juice than others. If your tomatoes are on the thicker side with very little juice, I recommend adding about 1/2 cup of water to make sure there is enough liquid in the Instant Pot.
Nutrition
Serving: 1 serving | Calories: 196 kcal | Carbohydrates: 35.1 g | Protein: 9.6 g | Fat: 3.8 g | Fiber: 12.5 g | Sugar: 20.4 g
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