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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!

Instant Pot Cauliflower Tikka Masala in a bowl with roasted cashews, cilantro, and rice.

⭐️ Why You Should Try This Recipe

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

🥣 How to Make Cauliflower Tikka Masala

This recipe starts with the Tadka, also called tempering. To make the Tadka:

  1. 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.
  2. 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.
  3. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish. Finally, top with chopped cilantro and roasted cashews for a little crunch!

🍚 What To Serve With Cauliflower Tikka Masala

You can serve this Instant Pot 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.
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 do 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.

How long does cauliflower tikka masala keep?

It will keep for up to 3 days in the refrigerator.

My cauliflower is overcooked/undercooked. What happened?

You either cut the cauliflower florets too small or too large. Read our 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 Instant Pot cauliflower tikka masala! It is perfectly spiced, creamy, and nutritious!

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

Instant Pot Cauliflower Tikka Masala curry in a ceramic bowl.

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.

Recipe
Instant Pot Cauliflower Tikka Masala

Instant Pot Cauliflower Tikka Masala

4.42 from 60 votes
Author: Thomas Pagot
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!
Prep Time : 10 minutes
Cook Time : 12 minutes
Total Time : 22 minutes
Servings 4 serving
Calories 196 kcal

Equipment

Ingredients
 

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

YouTube 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
Course : Main Course, Side Dish
Cuisine : Indian
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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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221 Comments

  1. 5 stars
    I’ve tried this recipe twice and I LOVE it! I saw another review that suggested adding garbanzo beans. I did that and it definitely added some substance to the meal. I know this is going to be a regular on my list.

    1. Hi Erica,
      I’m not sure what happened, for most people this recipe works great but I had a few similar comments like yours regarding the ‘burn’ message. Did you add the juice of the diced tomatoes?
      I’m going to re-test this one once more and update it if needed.

    2. I just re-tested the recipe this morning and didn’t get any “burn” message. I’m not sure how it can happen since this is a curry and there is quite a lot of liquid. What kind of canned tomatoes did you use?

      Btw, the recipe has been updated with cup measurements for the cauliflower florets.

  2. 5 stars
    This recipe ended up being my favorite of four curries I made for my visiting brothers and parents–I cook Indian food a lot and having tried many easy instant pot recipes, I honestly was not expecting much! It has a great spice blend that just tastes restaurant-style to me, and is creamy while still remaining light and healthy. Loved having a big bowl for breakfast–I’ll definitely be making this again as a low cal dead easy curry/stew. I used a onion-ginger-garlic puree that I had made for another recipe, and full fat greek dairy yogurt but I’m sure many variations would be delicious.

  3. 5 stars
    My daughter made this for her YouTube channel (PickyPawsMouthPiece). We had to modify a few things because we couldn’t find the ingredients, It turned out delicious and was actually quite filling.

  4. 4 stars
    Tastes great! Unfortunately like some others I kept getting “burn” but I was able to salvage it OK. I used 4 cups of frozen cauliflower florets and 1 28-oz can of Cento San Marzano tomatoes with the juice. I tried adding 1/2 cup of water, too but still got “burn.” I used an Instant Pot DUO60. It still came out OK though! I just finished it on “Saute” mode.

    1. I re-tried this recipe many times after seeing some people had the burn message but I never get it. I assume it depends on the brand and consistency of the diced tomatoes. I’m surprised that you still got the message after adding 1/2 cup of water. Maybe it’s because something already burnt at the bottom.

      1. 5 stars
        I think you are right about the burn message being triggered by food sticking on the bottom of the pot. After the saute function finished, I scraped the bottom, added a bit of liquid and allowed the pot to cool a minute. That eliminated the burn message for me. I love the spice blend and make this recipe often!

  5. I made this tonight and it was so good! The recipe was easy to follow and worked perfectly as written. I opted to stir in a container of plain cashew yogurt. I made some brown rice to go with it and then topped the dish with chopped cilantro and roasted cashews! Amazing! Thank you for sharing!

    1. Awesome! So glad you liked it! 🙂 I have never tried commercial cashew yogurt but I’m sure it was good!

  6. 2 stars
    I made this the other night. I had all of the ingredients on hand. I found it to be a bit bland and half-hearted.
    Parsley? I think cilantro would have been a better choice. The cauliflower was over cooked at the 2 minute mark.
    It smelled great but I was very disappointed.
    I’ve had such great luck with the Instant Pot. Not this go ’round!

    1. You can definitely use your favorite herb as a garnish! 🙂
      How large were your florets? I cut mine in large pieces and at 2 minutes they still have a nice texture.

  7. I plan on making this tomorrow night….The recipe calls for ground chili – I’m guessing this is not chili powder???
    Thanks..

    1. Thank you, Thomas! I made the Thai Peanut Jackfruot last night. AHMAZING!! Sauce was outstanding. Thinking tofu would be good as well!! Thank you for the great recipes!

  8. I have used a Breville Fast Slow Pro Pressure Cooker constantly for two years..It is more expensive than the Instant Pot but it is very versatile and well built. It would prevent the “burn” problem on saute experienced by other commenters because of its excellent non stick coating on its pot. Its only disadvantage is that it hasn’t a yogurt setting.

  9. 2 stars
    Ours wasn’t as red as in the picture. The ginger was overpowering and we didn’t really taste much besides that. The sauce ended up being pretty liquidy. It wasn’t that filling either. Oh well, we tried.

  10. 5 stars
    Very well-written recipe. We substituted 2 tsp of mustard seed powder for the 2 tsp of dried fenugreek leaves. Tempering took longer than expected because the recipe didn’t specify whether to sauté on medium or high so I stayed safe with medium but then went again on high. I had one can of diced tomatoes and one of diced tomatoes with green chilies and it added a nice kick. The cauliflower still had a bit of crunch. Made 4 bowls and each serving was filling with a garlic naan. Will definitely make it again and haven’t yet thought of any ways to improve on this recipe.

  11. 5 stars
    Was so good!! I’d like to make this a second time tomorrow. Only this time, would like to add chicken. Any suggestions on how to cook chicken in an instant pot? My first time with chicken! Thanks!

    1. Thanks for your feedback Adriana!
      I’m vegan so I have no idea how to cook chicken in the Instant Pot, maybe search online.

  12. Pingback: 26 Instant Pot Vegetarian Recipes – Urlaub, Make-up und mehr
  13. 5 stars
    I made this recipe today… It was amazing! I added the tofu in scrambled form in the pot from the beginning and served with quinoa. Excellent! Miam!

  14. 4 stars
    I made this last night and I added quinoa as another commenter mentioned. I added an equal amount of water but it turned out to be too much. The masala flavor was there, but it was too watery and so there was no “sauce.” I toasted the spices and ginger on the stove while the onions were sauteing to avoid the BURN message. I kept the cauliflower florets fairly large so they wouldn’t get mushy – the 2 minute time scared me – but they did turn out to be crunchy (almost too crunchy in some cases, but now I know the right size). Will try again, maybe with other veggies like potatoes, and hopefully, the sauce will turn out with better consistency.

    1. Thanks for your feedback Emily. Yes, adding more water will make the sauce too thin, even if you add quinoa. There should be enough juice from the canned tomatoes.

  15. We made this recipe for the first time last week for friends. Tonight we are having those same friends and others too as they as they all want to taste it.

    I’m doubling the recipe…..do I need to make and modifications?

    Thanks.

  16. 4 stars
    Didn’t have 28 oz of diced tomatoes – I used crushed tomatoes. Added the cashew yogurt and also cilantro. Didn’t have cashews but added peanuts. This was sooo good. Didn’t have fenugreek leaves or dried Indian red chili but I used celery seed and red chili pepper flakes instead and a little extra Garam masala which contains fenugreek.

    Note that the ingredients list says diced and the instructions say crushed. I did add the two tablespoons of water to the when I added the spices. No “burn” message 🙂 I think I prefer to used crushed tomatoes over diced. The cashew yogurt halls to thicken it as does serving it over rice which absorbs the delicious sauce.

  17. 5 stars
    I love Instant Pot recipes!! We made it with broccoli as had used the cauli. It was very tasty! We will add more chilli next time as he likes it hot!! That you so much

  18. I have a can of full fat coconut milk, xanthym gum, and almond flour. Do you think I can use a concoction of these to replace the yogurt for a thicker sauce?

  19. 5 stars
    I’ve made this about a dozen times already, and is our go-to curry now. Spot on with ingredients and quatities, the only exception I use regular full cream yogurt. Occasionally I mix it up adding a little zucchini, even chickpeas (pre cooked). The maple syrup is an inspired addition I think. Thank you.

  20. I am planning on buying the smallest instant pot as just us 2 here. Will this recipe fit in that small size

    1. Get a bigger IP. I cook for only my wife and use the DUO 60 and smaller would be difficult for this recipe and most meals. Keep in mind, 2/3 is a “full” IP.

  21. 5 stars
    This was my first instant pot recipe and we picked a great one! Since we started eating plant based we are falling in love with Indian recipes and this did not disappoint. I’m looking forward to lunch so I can have the leftovers. Thank you!