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Instant Pot Cauliflower Tikka Masala

Instant Pot Cauliflower Tikka Masala

Author: Thomas
30-minute Instant Pot cauliflower curry! Perfectly spiced, incredibly easy to make, and super creamy!
4.38 from 48 votes
Prep Time : 10 mins
Cook Time : 12 mins
Total Time : 22 mins
Servings 4 serving
Calories 196 kcal



  • 1 tablespoon vegan butter or oil
  • 1 medium onion diced
  • 3 cloves of garlic minced
  • 1 tablespoon freshly grated ginger
  • 2 teaspoon dried fenugreek leaves
  • 2 teaspoon garam masala
  • 1 teaspoon turmeric
  • ½ teaspoon ground chili
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ½ teaspoon salt
  • 1 28-ounce can diced tomatoes with their juice
  • 1 tablespoon maple syrup
  • 1 small cauliflower head cut into florets (about 4 cups florets)
  • ½ cup non-dairy yogurt (or cashew cream)
  • optional toppings: fresh parsley roasted cashews


  • Set the Instant Pot to sauté mode for 7 minutes. Add the oil. Once hot, add the onion, garlic, and ginger. Cook for 3-4 minutes, or until the onions start to caramelize and become soft. Add the dried fenugreek leaves, garam masala, turmeric, chili, cumin, and salt. Continue to cook for another 2 minutes, stirring regularly to make sure it doesn't burn. Add a couple of tablespoons of water and scrape the bottom to make sure nothing is sticking to it, this will prevent the Instant Pot from giving you a "burn" message.
  • Add the diced tomatoes, maple syrup, and cauliflower florets. Secure the lid and close the vent to Sealing. Press the Pressure Cook button and adjust the time to 2 minutes. The Instant Pot will take about 10 minutes to come to pressure, then cook under pressure for 2 minutes.
  • Once the program is finished and you have heard the beeps, wait 1 minute and release the pressure. Stir in the non-dairy yogurt and stir to combine. Taste the sauce and adjust saltiness if needed.
  • Serve hot with rice, naan, or tofu, and top with fresh parsley and roasted cashews.
  • 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.



Do not cut your cauliflower florets too small or it will be overcooked. We recommend cutting it into 2-inch florets.
For a spicier curry, increase the ground chili to 1 teaspoon.
If your diced tomatoes don't have a lot of juice, add ½ cup of water.


Serving: 1 servingCalories: 196 kcalCarbohydrates: 35.1 gProtein: 9.6 gFat: 3.8 gFiber: 12.5 gSugar: 20.4 g
Course : Main Course, Side Dish
Cuisine : Indian
Keyword : indian cauliflower, indian instant pot recipe, instant pot, tikka masala
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