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! 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!

Ingredients like cauliflower, diced tomatoes, spices, and coconut cream.

🥣 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.

Instant Pot Cauliflower Tikka Masala in a ceramic bowl with cashews and cilantro.

💬 FAQ

I do not have an instant pot. Can I make this recipe?

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.

Can I use fresh tomatoes instead of canned diced ones?

While I haven’t personally tried it, it should work. You might have to add some water if your tomatoes are not very juicy.

My cauliflower is overcooked/undercooked. What happened?

You either cut the cauliflower florets too small or too large. Read my tips above to fix it.

Is this cauliflower tikka masala recipe authentic?

This recipe is not authentic, but the tikka masala sauce is based on authentic recipes.

I hope you will love this easy and quick cauliflower curry! It is perfectly spiced, creamy, and so hearty!

🍜 More Vegan Instant Pot Recipes

Instant Pot White Bean Curry

Instant Pot Macaroni Tikka Masala

How to Make Tempeh in the Instant Pot

Instant Pot Creamy Masala Steel-Cut Oats

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

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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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.

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