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Easy instant pot cauliflower tikka masala

Instant Pot Cauliflower Tikka Masala

Vegan, keto and made in instant pot - it's my version of easy instant pot cauliflower tikka masala made under 30-minutes.
4.89 from 42 votes
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Course: Main Course, Main Dish
Cuisine: Indian
Keyword: cauliflower recipes, Cauliflower tikka, cauliflower tikka masala, instant pot recipes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 107kcal
Author: Sophie
Cost: $6

Equipment

  • Instant pot

Ingredients

For Tikka

  • 3 cups Cauliflower florets (washed and cleaned)

Marinade

  • 1 tbsp Coconut yogurt
  • or 2 tbsp aquafaba
  • 1 tbsp Indian curry powder +1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/2 tsp cayenne pepper
  • 1 tsp salt

Tikka Masala Ingredients

  • 4 tbsp to 1/2 cup precooked Indian curry paste Or,
  • 1 medium onion diced
  • 3 cloves of garlic minced
  • 1 inch ginger grated
  • 3 cups fresh or canned tomato puree
  • 1 tsp dried fenugreek leaves
  • 1 tsp curry powder
  • 1 tsp garam masala
  • 1 tbsp coriander and cumin powder mixed
  • 1/2 tsp red chili powder
  • salt to taste and a pinch of stevia or sweetener of choice
  • 1 tbsp cooking oil or 1/4 cup aquafaba to cook the veggies

Other ingredients

  • 1/2 cup coconut cream or cashew cream or heavy cream(vegetarian)
  • 1/2 cup Water to thin the sauce (optional)

Instructions

  • If not using curry paste, follow these steps.
  • Roughly mince onion, ginger, and garlic and sauté in the instant pot by adding a tbsp of oil. I use a food processor to mince coarsely.
    Instant pot tikka masala sauce
  • Next once the mixture looks slightly brown and translucent, add spices - turmeric,
    curry powder, cayenne pepper, salt, fenugreek leaves powder, and a pinch of
    stevia. Mix well.
    How to make tikka masala sauce
  • Add two cups of fresh or canned tomato purée. DO Not Mix if using canned tomato purée. Add water and pressure cook for 5 minutes and allow natural pressure release.
    How to make tikka masala sauce

Cook Cauliflower Tikkas

  • Meanwhile, prepare your cauliflower tikkas. Just add all spices mentioned under marinade
    and give cauliflower florets a good coat. Cook them in a cast iron pan (5 minutes) or bake them at 350F on a greased baking sheet until the edges are brown. (15-20 minutes).

Prepare Tikka Masala

  • After the NPR, when the instant pot releases all steam and the valve goes down to its original
    position, change to valve position to vent and open the lid.
  • Now add cauliflower florets and bring the mixture to a quick boil by using the sauté mode. Seal the pot and set pressure cook for 0 minutes.
    Instant pot cauliflower tikka masala sauce
  • After the cook time, do a QPR and give a good mix and add cashew purée, coconut milk/cream or heavy cream. I have added coconut cream here to make it Keto. But the vegan version with cashew purée works the best.
  • Now add cilantro, rest of the cream lists under garnish and serve
    warm with basmati rice or naan.
    Instant pot cauliflower tikka masala
  • Enjoy your cauliflower tikka masala warm and refrigerate the leftover up to 3-days.
    Tikka masala with caulflower

Notes

  • For a spicier curry, adde more red chili or cayenne pepper powder.
  • Make my Indian Curry Paste for a five minute curry. Just add water, curry paste and cauliflower tikka and pressure cook for 2 minutes in low.

Nutrition

Serving: 200g | Calories: 107kcal | Carbohydrates: 15g | Protein: 3g | Fiber: 7.5g | Sugar: 7g