Instant Pot Cauliflower Tikka Masala - Full of Plants (2024)

This post may contain affiliate links. Please read ourdisclosure policy.

⭐️ 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.

• 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.

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.

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