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!
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
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