Instant Pot Cauliflower Tikka Masala
This Instant Pot cauliflower tikka masala is creamy, fragrant, and full of bold spices. It’s a plant-based take on a takeout favorite that comes together in under 30 minutes.
Equipment
- Instant Pot For cooking and sautéing
- Wooden Spoon For stirring
Ingredients
- 1 medium head cauliflower cut into florets
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons tomato paste
- 1 can diced tomatoes (14 oz)
- 1 tablespoon garam masala
- 1 teaspoon curry powder
- 1 can coconut milk full-fat
- 1 tablespoon lemon juice or lime juice
- salt and pepper to taste
- fresh cilantro for garnish
Instructions
- Turn Instant Pot to sauté. Add oil and cook onion, garlic, and ginger for 3–4 minutes until fragrant.
- Stir in tomato paste, garam masala, curry powder, salt, and pepper. Cook 1 minute.
- Add diced tomatoes and cauliflower florets. Stir to coat.
- Lock the lid and pressure cook on high for 2 minutes. Let pressure naturally release for 5 minutes.
- Stir in coconut milk and lemon juice. Use sauté mode for 1–2 minutes to thicken the sauce.
- Serve hot over rice or with naan. Garnish with cilantro.
Notes
- Add chickpeas or tofu for protein.
- Use fire-roasted tomatoes for extra flavor.
- Double the recipe for easy lunches all week.
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