This post may contain affiliate links. Please read our disclosure policy.
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!
⭐️ 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.
🥣 How to Make Cauliflower Tikka Masala
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 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.
💬 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.
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.
🧀 25 Mind-Blowing Vegan Cheese Recipes!
Sign up for the Full of Plants newsletter and you’ll get new recipes delivered by email weekly, PLUS your FREE 100-page printable eBook!
