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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! Serve this flavorful Indian-inspired curry over steamed rice or with naan for a true restaurant experience!
For Christmas last year, I received a brand-new Instant Pot! Since I got it, I have used it almost every week – it quickly became my best friend. Cooking beans, chickpeas, lentils, rice, buckwheat, or even oats has never been easier. I have to admit that waking up to warm steel-cut oats ready to enjoy feels pretty good (thanks to the timer!).
If Santa also gave you this gadget but you still don’t know what to cook with it, I’ve created a delicious recipe for you! This flavorful cauliflower curry is made in only one pot (the Instant Pot, duh) and comes with a creamy masala sauce infused with Indian spices. There is no need to boil or steam the cauliflower beforehand: the whole dish is made entirely in the Instant Pot!
The recipe is super simple and requires very little active time so it’s perfect for a weeknight dinner. It’s so easy that you will be surprised by how delicious it tastes!
⭐️ Why You Should Try It
- Ready in just 30 minutes in one pot. This flavorful cauliflower curry is made in only one pot and requires very little active time. It’s so easy you will be surprised by how delicious it is! Plus, the Instant Pot cooks the cauliflower to perfection!
- Rich, creamy, and flavorful. Perfectly seasoned with garlic and ginger and infused with Indian spices, the creamy masala sauce is velvety and flavor-packed!
- Family-friendly. Both kids and grown-ups love this curry! You can serve it with white rice, brown rice, or naan to make it a heartier meal!
📘 What is Tikka Masala
Tikka Masala is a popular Indian dish that consists of meat and/or vegetables simmered in a tomato-based sauce. The sauce is typically infused with spices and aromatics like garlic, ginger, and onions. This type of Indian curry is often finished with cream and served with rice.
🥬 Ingredient Notes
Preparing this Instant Pot cauliflower recipe requires very basic ingredients you probably already have on hand. Here’s what you will need:
- Cauliflower – While you can use frozen cauliflower, I advise going with fresh cauliflower for optimal flavor and texture.
- Onion and garlic – Feel free to substitute shallots for the onion.
- Ginger – Opt for fresh ginger for a citrusy and spicy aroma.
- Spices – For the spices, I went with a combination of garam masala, turmeric, cumin, and ground chili for a hint of spiciness.
- Diced Tomatoes – Use canned diced tomatoes with their juice.
- Sugar – To slightly lower the acidity of the tomatoes. You can use white sugar, coconut sugar, or even maple syrup.
- Coconut cream – It is essential to make the tikka masala sauce rich and creamy. Do not omit it! You can replace coconut cream with cashew cream, coconut yogurt, or your favorite plant-based cream.
- Fresh cilantro – For a touch of freshness. If you don’t have cilantro, use your favorite fresh herbs.
- Roasted cashew – Optional, for extra texture.
🥣 How to Make It
This recipe starts with the Tadka, also called tempering. To make the Tadka:
- Fry the aromatics. Heat the oil in the Instant Pot using the Sauté function. Once hot, sauté the onion, garlic, and ginger for a few minutes or until the onions start to brown.
- Add the spices. Once the onions start caramelizing, add the spices and stir to combine. Cook for 2 more minutes. Frying the spices in oil enhances their flavors.
- Deglaze the pot. Next, add about 1/4 cup of water to the pot to deglaze it. This will prevent bits of spices and aromatics from sticking to the bottom and burning.
The next and final step consists of cooking the curry:
- Add the remaining ingredients. Add the diced tomatoes and sugar to balance with the acidity of the tomatoes. Add the cauliflower florets as well and 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 plant-based cream and stir to combine. At this point, give it a taste and adjust seasonings if needed.
- Garnish. Finally, top with chopped cilantro and roasted cashews for a little crunch!
🍚 What To Serve It With
You can serve this cauliflower tikka masala with:
- Cooked grains: Rice, quinoa, semolina, or even farro.
- Naan: Dip homemade naan into the creamy sauce. It’s one of my favorite ways to enjoy this curry!
- Plant-based protein: For a protein-packed meal, serve this cauliflower curry with sautéed tofu, vegan chicken, or tempeh!
📔 Tips
- 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.
💬 FAQ
Sure! You can cook this dish in a Dutch oven or a large saucepan. Let simmer covered for 12-15 minutes, stirring regularly until the cauliflower is tender. I do recommend adding the coconut cream at the same time as the diced tomatoes if cooking on the stove.
While I haven’t personally tried it, it should work. You might have to add some water if your tomatoes are not very juicy.
It will keep for up to 3 days in the refrigerator.
You either cut the cauliflower florets too small or too large. Read our tips above to fix it.
This recipe is not authentic, but the tikka masala sauce is based on authentic recipes.
I hope you will love this easy and quick Instant Pot cauliflower tikka masala! It is perfectly spiced, creamy, and nutritious!
Note: This recipe was first released in 2018 and was updated in August 2023 with new photos, process shots, and improved flavor. It was re-tested multiple times as well.
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Instant Pot Cauliflower Tikka Masala
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
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
I doubled recipe. 2 mins was not even close to enough time to soften cauliflower. The florets were no more than 2 inches length. I added a cup more of water. Had a food burn during 2 mins also so had to add more water. Had to do 10 and then pressure release. I scooped out almost 3 cups of water cuz it was wayyyy too watery. Added coco milk and chickpeas. Still watery :/ used fenugreek seeds cuz idk where the heck to get fenugreek leaves, wasnt at grocery. Honestly this whole recipe is really annoying. I went out of my way to buy all these ingredients and then make this and it turns out terrible. Very annoying. Prob wont make anything from here again. Lacked flavor and depth as well. I copied the recipe almost exactly besides subbing fenugreek seeds and doing 1/3 the amount of leaves since i read they are bitter and more strong than leaves. Super lame.
Hi Joanna,
Sorry to hear you didn’t like the recipe. However, you mention you followed this recipe “almost exactly”, which is far from being the case.
– You doubled it, which means cooking time would need to be adjusted because of the larger amount of liquid and ingredients.
– You added extra water and then removed some (which means you also removed some spices and seasonings at the same time)…then complained that it was lacking flavor.
– You got a burn message: did you deglaze the pot as mentionned in the instructions to prevent that burn messsage?
– You added coconut milk while it is specified in the recipe card to use coconut cream or any other plant-based CREAM for a thicker and creamier consistency.
All of these are far from being small tweaks or changes. I always accept criticism but at least the recipe should be followed exactly to begin with.
It’s incredible 😍
Thanks Salma!
Can I use frozen cauliflower florettes instead of raw?
Yes, frozen cauliflower will work too!
Finally got to try this recipe. Turned out great. I followed directions as listed except I added an 8 oz carton of sliced button mushrooms. The leftovers the second day were even better.
After the instapot was done (3 minutes) I added a can of coconut milk (thought I had a can of coconut cream but no such luck), a little more salt and 2 teaspoons of a curry spice mix made with essentially the same spices.
Next time I make it I will deglaze with1/2 cup of water as I found a small spot of spices stuck to the bottom of my pot. This is a keeper for sure.
I’m glad you enjoyed the recipe Tom! Thanks for your feedback 🙂
Didn’t have fenugreek, but it still turned out really good. You could taste the spices but it wasn’t too spicey. And it was super quick to make.
I’m happy to hear you liked this recipe Joanne 😉 Thanks for your rating!
Delicious. I had some butter beans so I added them and so decreased the sugar. Spice combination created lovely depth.
Thanks Deidre, glad you liked it 🙂
Looks amazing. I’ll try this for my family. We love curry.
Thank you, easy to make, fast and good tasting. I’m excited to try other of your recipes.
Thanks Hans!
I love this. This is now one of my favourite go to recipies! I add red lentils and coconut cream. Yum!
Thanks for your rating and feedback Tetyana 😉
Made this last night! Also added chickpeas like the previous comment and it came out so perfectly! I couldn’t find fenugreek leaves so I used fenugreek seeds and added them in at the beginning with the onions so they would soften enough. The flavor of the spices in this recipe is outstanding! I added extra water because of other comments about not enough liquid. It was too much liquid with the extra I added, but I didn’t mind at all! It was so yummy that I ate the extra liquid with a spoon like a soup broth. And I just ate my leftovers for breakfast because I couldn’t wait all the way until lunch. Highly recommend trying this one out!
Thanks so much for your feedback Shiree! Glad you liked this curry!
This was on point. Sauce was a little thin because I added a bit of liquid bc my tomatoes were thick. No matter, because it still tasted fantastic!
I also used dairy yogurt vs the plant.
Glad you liked it Jen! Thanks for your feedback 🙂
Tried this recipe tonight. I added chickpeas. It was delicious! The entire family enjoyed it. Thanks!
Glad you liked this recipe Julie!
Hi Thomas,
Can you provide any ideas for fenugreek leaf substitutions?
My local grocery stores all have fenugreek seeds, but not the leaves!
Thanks,
Tessa
Hi Tessa,
I’m afraid there is no good substitute. If you can’t find it, simply omit it!
Thanks Thomas 🙂
I love cauliflower. Thank you for sharing.
You’re welcome Tommy!
Made this tonight! It was delish!! Used lite coconut milk for the non dairy yogurt and didn’t have ground chili so used some cayenne pepper, paprika abs oregano! Definitely will make again, maybe toss in some frozen peas next time!!!
Glad you liked this recipe Danielle! Thanks for your feedback and rating 🙂
I made this tonight and enjoyed it! I’m not sure if I did something wrong though as it seems like there’s quite a lot of liquid. I did add tofu to the mix and I used 2 14.5oz cans of tomatoes but I don’t feel like it would make a huge difference.
Thanks for your feedback Bree, maybe you used a small cauliflower?
Used fresh cut tomatoes in place of canned. I don’t think that was the move. lol. Flavor was a little bland. Used it under Indian spiced roast chicken.
Thank you , this was delicious ,quick to make and tasty!
Thanks for your feedback! 🙂
2 minutes is way too much the cauliflower was almost mash!
I have made this recipe many times and my cauliflower is perfectly tender after 2 minutes. How big were your florets? As you want large cauliflower florets, if using smaller ones you will have to adjust the time to 1 or to 0 minute.
This recipe looks amazing! I’m curious if frozen cauliflower can be used? And if so, do I need to modify the cooking time?
Thanks! I think it should work, and I would not modify the cooking time.
Would coconut cream work in place of yogurt/cashew cream?
Yes, it should work!
Hi Thomas!
When you say “chili” do you mean chili powder or something else?
I just want to be sure.
Thanks,
Julie
Hi Julie,
Yes, chili powder 🙂
This is brilliant! Thanks for sharing, amazing flavor!
Thanks Alex!
This is THE first recipe I’ve made in my new Instant Pot! OMG. So, so delicious. I added broccoli and doubled the quantity and it’s still nearly gone. Everyone loved it. Thank you!
Awesome, thanks for your feedback Stephanie! 🙂
I made this last night – it was SOOO good! Nicely done and thanks for an excellent and easy recipe! It was a lot of fun to experiment with and adapt.
I had a larger cauliflower so I increased all spices by about 1/3. (“more is more”) My main other adaptation was to cook at low pressure for 3 mins, vs high for 2 mins. Deglazed w/ 1/4 c water. Stirred in florets to mix with spice & onions, added another 1/4 c water, and then layered tomato on top of florets to avoid the dreaded Burn message….
I made a cashew creme for which I used about 1/2 C raw cashews, held some out to add after cooking, and added water to the rest to cover and heated in the microwave. Added almond milk to the soaked cashews & heated some more. Blended smooth with salt, maple syrup, and homemade harissa. Soooo tasty.
Thanks for your great feedback Adrian! I’m happy to hear you liked this curry 🙂
Followed the recipe and turned out really watery and hardly any flavor, even after trying to rescue with lots of added spices. End result was a curry, but definitely not Tikka Masala.
Humm…Sorry to hear about that. Did you use all the spices listed? Also, you may want to adjust saltiness to your liking if you think it’s lacking flavor.
What would be the timings if I wanted to make this in a slow cooker?
I’m afraid I don’t own a slow cooker and never used one, sorry.
In the nutrition info it says serves 1. How much is one serving? This looks amazing and can’t wait to try it.
This recipe serves 4, the nutritional information is for 1/4 of the full recipe.
Is this for 3 quart or 6 quart Instant Pot?
6 quarts.
In the recipe’s list of ingredients, you list “1 28-ounce can diced tomatoes with their juice (about 3 cups)”, but in the instructions you mention “Add the crushed tomatoes…” Crushed tomatoes, which typically come in a 28 ounce can, was what I used. I know you also mention diced tomatoes in the notes. It was great! I’ve tried a few other Instant Pot Tikka Masala recipes, but this one was the best I’ve tried.
Hi Steven,
You are correct, I tried both though and I saw no difference between crushed and diced. I’m glad to hear you liked the tikka masala!