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Instant Pot Cauliflower Tikka Masala Recipe

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4.4 from 3 reviews

This Instant Pot Cauliflower Tikka Masala is a flavorful, creamy vegetarian dish that combines tender cauliflower florets with a rich, spiced tomato and coconut milk sauce. Perfect for a quick weeknight dinner, it’s made using aromatic spices and cooked conveniently in an Instant Pot for moist, deeply infused flavors in under 30 minutes.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

Spices and Aromatics

  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon mild chili powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon turmeric
  • 1 teaspoon fenugreek leaves
  • 2 garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, finely chopped

Vegetables

  • 1 medium onion, diced
  • 1 lb (450 g) cauliflower florets

Liquids and Sauces

  • 1 tablespoon olive oil
  • 1 tablespoon tomato puree
  • 2 cans (14 oz / 400 g each) crushed tomatoes
  • 1 cup (200 ml) coconut milk
  • 1 tablespoon agave syrup

Garnish

  • A handful fresh coriander, roughly chopped

Instructions

  1. Prepare Aromatics: Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the diced onion, finely chopped garlic, and ginger. Cook for 2 to 3 minutes, stirring occasionally, until the mixture is soft and fragrant.
  2. Add the Spices: Stir in the garam masala, cumin, coriander, mild chili powder, cardamom, turmeric, and fenugreek leaves. Cook for 1 minute while stirring constantly to toast the spices and release their flavors.
  3. Incorporate Tomato Puree: Add the tomato puree and cook for another minute, stirring continuously to blend the spices thoroughly into the mixture.
  4. Add Main Ingredients: Pour in the crushed tomatoes, agave syrup, and cauliflower florets. Stir everything well to ensure the cauliflower is coated with the spiced tomato base.
  5. Pressure Cook: Close the Instant Pot lid and set the valve to ‘Sealing.’ Cook on high pressure for 5 minutes. After cooking, allow the pressure to release naturally for 5 minutes before carefully opening the lid.
  6. Finish and Garnish: Stir in the coconut milk to add creaminess to the masala. Garnish with roughly chopped fresh coriander. Serve the cauliflower tikka masala hot with rice or naan bread.

Notes

  • You can adjust the chili powder amount to make it more or less spicy according to preference.
  • If fresh fenugreek leaves are not available, substitute with dried fenugreek or omit as needed.
  • The agave syrup adds a subtle sweetness; honey or sugar may be used instead.
  • For a richer flavor, use full-fat coconut milk.
  • To make the sauce thicker, sauté the spices and tomato puree a bit longer before adding the tomatoes.

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