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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!
A few years ago, my dad gifted me an Instant Pot for Christmas. Since that day, I have been using it almost weekly – no need to say it quickly became my best friend! Cooking beans, chickpeas, lentils, rice, buckwheat, or even oats has never been easier. Heck, I even use it to make tempeh and cashew yogurt!
If Santa gave you this gadget for Christmas, or you treated yourself to one, you are going to love this recipe, as it’s a great introduction to cooking with the Instant Pot.
My cauliflower curry is made in one pot and comes with the creamiest masala sauce infused with plenty of aromatics and Indian spices. It’s finished with a generous amount of coconut cream to create a rich and luxurious texture! On top of that, it requires very little active time and easy-to-find ingredients. Ready to dive in?
⭐️ Why You Will Love It
Ready in just 30 minutes in one pot.
My cauliflower curry requires basic ingredients + a few spices that you most probably already have on hand if you cook Indian dishes regularly. It’s made entirely in the Instant Pot, meaning you won’t have extra pots or utensils to clean!
Plus, it takes only about 30 minutes from start to finish to prepare, making it a great dinner option on busy weekdays.
Rich, creamy, and flavorful.
Perfectly seasoned with garlic, ginger, and Indian spices, the restaurant-quality masala sauce is velvety smooth and packs bold flavors! It’s citrusy, aromatic, and has just a hint of spiciness.
On top of that, this recipe is family-friendly. I have served it multiple times to guests, and both kids and grown-ups loved it!
A reader’s favorite.
With an average of 4.5 stars from over 60 reviews, readers who have tried this curry love it! Here is what they have to say:
Shiree said: “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!”
Stephanie said: “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!”
A quick note: Over time, I have improved the recipe multiple times based on the reader’s feedback, which is why some older comments may not reflect the actual recipe.
📘 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
Cauliflower
Cauliflower makes the base of this curry, bringing a slightly nutty and earthy flavor.
How to pick a good cauliflower: Look for cauliflower with firm and compact florets. If the florets are soft and starting to separate from each other, this is usually a sign the cauliflower is not fresh anymore. One more thing: the florets should be very white in color with no blemishes or stains. When it comes to the leaves, they should have a vibrant green color and be crisp.
Note: While you can use frozen cauliflower, I strongly advise going with fresh cauliflower for optimal flavor and texture.
Onion, garlic, and ginger
Like most Indian curries, this recipe starts by sautéing aromatics. I went with the traditional three: onion and garlic for pungency and fresh ginger for a citrusy and spicy aroma. In case you don’t tolerate onions, you can replace them with two large shallots.
Regarding the ginger, opt for the freshest one you can find. It should have a smooth skin and a juicy flesh. Stay away from dry or wrinkly ginger roots.
Spices
There is no good curry without a generous dose of aromatic spices! Here, I used a combination of Indian spices traditionally used in curries and dals. Garam masala (which is a spice blend) makes the base and is followed by fenugreek leaves, ground turmeric, cumin, and coriander. Then, to add a hint of spiciness, I also incorporated ground chili.
Note: Fenugreek leaves might be a bit more challenging to find than the other spices. You can usually buy them at well-stocked Asian supermarkets or buy dried fenugreek leaves online. They aren’t essential to the recipe, though, so feel free to omit them if you can’t locate any.
Tomatoes
To save time, I use a can of diced tomatoes with their juice. If you don’t have diced tomatoes, feel free to replace them with an equal amount of canned crushed 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 blending about 1/4 of the tomatoes into a purée to make sure there is enough liquid in the Instant Pot.
Sugar
To slightly lower the acidity of the tomatoes and balance the saltiness. You can use granulated sugar, coconut sugar, or even maple syrup.
Coconut cream
A generous splash of coconut cream added toward the end of cooking brings a rich creaminess to the sauce.
Note: Stir in the coconut cream after pressure cooking the cauliflower to preserve the nuttiness of the cream. I also found out that when the cream is added before pressure cooking, the texture of the curry is not as creamy and more watery.
Substitute: You can replace the coconut cream with your favorite plant-based cream.
Cilantro
For a touch of freshness. If you don’t have cilantro, use your favorite fresh herb.
Cashews
Optional. I like to top the curry with roasted cashews for some crunch. Roasted peanuts work too!
🥣 How to Make It
1. Make the Tadka
What is a Tadka
Also called tempering, Tadka is a method of cooking that consists of sautéeing whole or ground spices in oil or butter to extract their flavors. This process essentially helps the spices release their essential oils, creating a rich and aromatic base.
- Fry the aromatics. Heat the vegan butter and 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.
2. Cook the curry
- Add the remaining ingredients. Add the diced tomatoes, cauliflower florets, sugar, and salt. 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 manually releasing the pressure. 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 rotate 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 the seasonings if needed.
- Garnish. Finally, top with chopped cilantro and roasted cashews for a little crunch!
📔 Tips
Do not cut the cauliflower florets too small.
Otherwise, they will be overcooked. I recommend going with 2-inch (5 cm) florets. I also suggest using very fresh cauliflower – it should not have a yellow color or a soft texture.
Adjust the pressure cooking time.
Pressure cooking 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!
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 aromatics and spices that could have stuck to the bottom. This should be done before adding the diced tomatoes.
Do not adjust the liquid ingredients.
A couple of readers mentioned that the curry was too watery and bland. The thing is, both ended up adding more water/coconut milk than the amounts mentioned in the recipe. Please do not try to add more water, or it will dilute the flavors and saltiness of your curry. If you want more sauce, you will have to double all of the ingredients (that includes the aromatics, spices, salt, and sugar).
Adjust the saltiness to taste.
I want to emphasize the fact that it’s a MUST to taste the curry and adjust the saltiness to your liking. A few readers reported that they found the curry sauce to be bland. The cause is usually a lack of saltiness. Depending on the brand of diced tomatoes used and on your taste, you may have to add an extra pinch or two of salt.
🌶 Variations
Looking to add extras to your curry? You can find below a few ideas. Note: I suggest adding these after pressure cooking the cauliflower. Stir them into the curry and let it simmer for another 2-3 minutes.
- Extra veggies: Green peas, diced snap peas, baby spinach, or even cooked chickpeas.
- Plant-based protein: For extra protein, you can add diced or thinly sliced vegan chicken, vegan bologna, or tofu!
🍚 How to Serve It
You can serve this cauliflower tikka masala with:
- Cooked grains: White rice, quinoa, semolina, or even farro.
- Naan: One of my favorite ways to enjoy this curry is to dip a piece of homemade naan or aloo naan into the creamy curry sauce. SO GOOD!
❄️ Storing and Reheating
- To store: You can store this curry for up to 3 days in the refrigerator.
- To freeze: Allow the curry to cool down completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Reheat either in the Instant Pot or in a regular pot covered with a lid for 5-7 minutes over medium heat. Give it a stir from time to time to prevent the cauliflower from sticking to the bottom of the 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 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.
You either cut the cauliflower florets too small or too large. Read my tips above to fix it.
This recipe is not authentic, but the tikka masala sauce is based on authentic recipes.
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
- 1 tbsp 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
- 1/4 cup water
- 1 28-ounce can diced tomatoes with their juice
- 4 cups cauliflower florets about 17 ounces
- 1 tbsp sugar or maple syrup
- 3/4 tsp salt
- 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 and 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, cauliflower florets, sugar, and salt 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 rotate 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!
- You can store this curry 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 (5 cm) florets. I also suggest using very fresh cauliflower – it should not have a yellow color or a soft texture.Adjust the pressure cooking time.
Pressure cooking 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!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 aromatics and spices that could have stuck to the bottom. This should be done before adding the diced tomatoes.Do not adjust the liquid ingredients.
A couple of readers mentioned that the curry was too watery and bland. The thing is, both ended up adding more water/coconut milk than the amounts mentioned in the recipe. Please do not try to add more water, or it will dilute the flavors and saltiness of your curry. If you want more sauce, you will have to double all of the ingredients (that includes the aromatics, spices, salt, and sugar).Adjust the saltiness to taste.
I want to emphasize the fact that it’s a MUST to taste the curry and adjust the saltiness to your liking. A few readers reported that they found the curry sauce to be bland. The cause is usually a lack of saltiness. Depending on the brand of diced tomatoes used and on your taste, you may have to add an extra pinch or two of salt.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
This was delicious. I’m going to mix it up with other veggies (and possibly some checked as I’m omnivorous). I think the key is keeping the same ratio of veggies, to spices to liquid. Thanks.
Thanks Stephanie! I’m glad you enjoyed this curry ^^
YUM!!! One of the best recipes I’ve made in a long time. Highly recommended!
Thanks for your feedback Tommy!
I’ve been making this for years. Since I live alone, I freeze half for another day.
Thank you for a delicious recipe!
You are welcome Elise! Thanks for your feedback ^^
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.