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Instant Pot Cauliflower Tikka Masala Recipe

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4.1 from 67 reviews

This Instant Pot Cauliflower Tikka Masala is a flavorful and creamy vegan curry made with tender cauliflower florets, aromatic spices, and a rich coconut cream base. Using the Instant Pot makes this classic Indian dish quick and easy to prepare, delivering delicious homemade comfort with less effort.

Ingredients

Base

  • 1 tbsp (15 ml) vegan butter
  • 1 tbsp oil
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 1 tbsp freshly grated ginger

Spices and Seasonings

  • 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 (adjust to taste)
  • 1 tbsp (15 ml) sugar or maple syrup

Liquids

  • 1/4 cup (60 ml) water
  • 1 28-ounce can (800 g) diced tomatoes with their juice
  • 1/2 cup (120 ml) coconut cream or plant-based cream

Main Ingredient

  • 4 cups (480 g) cauliflower florets (about 17 ounces), cut into 2-inch (5 cm) pieces

Optional Garnishes

  • Fresh parsley or chopped cilantro
  • Roasted cashews

Instructions

  1. Fry the aromatics: Set the Instant Pot to Sauté mode for 7 minutes and add the vegan butter and oil. Once hot, sauté the diced onion, minced garlic, and grated ginger for about 3 minutes until the onions start to brown.
  2. Add the spices: When the onions begin caramelizing, add the dried fenugreek leaves (if using), garam masala, turmeric, cumin, coriander, and ground chili. Stir well to combine and cook for 2 more minutes to toast the spices and enhance their flavor.
  3. Deglaze the pot: Pour about 1/4 cup (60 ml) of water into the pot to deglaze, scraping up any browned bits stuck to the bottom to prevent burning and the “Burn” message on the Instant Pot.
  4. Add the remaining ingredients: Add the canned diced tomatoes with their juice, cauliflower florets, sugar or maple syrup, and salt. Toss everything together to combine evenly.
  5. Pressure cook: Close the Instant Pot lid and set the valve to the “Sealing” position. Press the “Pressure Cook” button and set the cooking time to 2 minutes. It will take approximately 8 minutes for the pot to come to pressure.
  6. Quick-release the pressure: Once the cooking time is complete, wait 1 minute, then carefully turn the valve to the “Venting” position to release remaining steam manually. Use an oven mitt or kitchen towel to protect your hand from hot steam.
  7. Stir in the cream: Open the lid and stir in the coconut cream or your preferred plant-based cream. Taste the curry and adjust the seasoning if necessary by adding more salt to your liking.
  8. Garnish and serve: Top with freshly chopped cilantro or parsley and roasted cashews for added texture and flavor. Serve hot alongside rice or naan bread for a complete meal.
  9. Storage and reheating: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat in a saucepan or use the Instant Pot’s Sauté or Keep Warm function.

Notes

  • Do not cut the cauliflower florets too small; 2-inch (5 cm) pieces are ideal to prevent overcooking and maintain texture.
  • Use very fresh cauliflower that is firm and white, avoiding any yellowing or softness.
  • Adjust pressure cooking time according to preference: 2 minutes for al dente cauliflower, or 4 minutes for softer texture.
  • If you dislike coconut flavor, substitute coconut cream with other plant-based creams such as cashew cream or soy cream.
  • Always deglaze the Instant Pot with water after sautéing spices to prevent the burn warning and preserve flavor.
  • Do not add extra water or coconut milk beyond the recipe amounts to avoid watery and bland curry; to increase sauce volume, double all ingredients accordingly.
  • Saltiness varies depending on canned tomato brand, so taste and adjust salt as necessary before serving.

Find it online: https://flavorspath.com/instant-pot-cauliflower-tikka-masala-recipe/