Instant Pot Cauliflower Tikka Masala
Instant Pot Cauliflower Tikka Masala is a healthy twist on the delicious dish. It’s a savory, mildy spiced dish that the whole family will love. Made in the Instant Pot, this is a quick and easy dinner recipe!
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What is Cauliflower Tikka Masala?
Cauliflower Tikka Masala is a delicious and healthy spin on the popular dish Chicken Tikka Masala.
It’s a bright colored spiced curry that is one of the most popular dishes in the United Kingdom.
Equipment Needed
- Instant Pot or Pressure Cooker
Ingredients
- 1 tbsp oil (or butter)
- a medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tsp turmeric
- 2 tsp garam masala
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1 28 oz can of diced tomatoes
- 1 tbsp maple syrup (or agave)
- 12 oz cauliflower florets (about 1 cauliflower head)
- 1/2 cup yogurt
Instructions
- Turn the Instant Pot on to saute and add the oil. Once the oil is hot, add in the garlic, onion and ginger until the onions become soft (about 4-5 minutes). Add in the turmeric, garam masala, chili and salt. Cook for another minute.
- Turn off the Instant Pot and add in 2 tablespoons of water to remove any build up on the bottom of the pot. Add in the diced tomatoes, maple syrup and cauliflower and set to high pressure for 2 minutes.
- Once done, let the Instant Pot naturally release for 1 minute. After 1 minute, release steam and stir in the yogurt.
Recipe Tips and Variations
This is a great versatile dish that can be served on top of rice (or a veggie rice to cut down on carbs), quinoa or dipped with garlic naan bread or pita chips.
This recipe is mild in spice but if you have pickier eaters that don’t like spice you could cut back on the chili powder.
Side dishes
How to Store Leftovers
Leftovers should be stored in the refrigerator for up to 5 days in an airtight container (I like these pyrex containers).
To freeze, place leftovers in an airtight freezer bag and store for up to 6 month. To defrost, place in refrigerator for 24 hours before serving and then microwave until it reaches this desired temperature.
I like to do 60 second increments, stirring in between.
More Healthy Dinner Recipes
Sheet Pan Turkey Meatloaf and Roasted Veggies
Airfryer Cheesy Buffalo Chicken Pockets
Instant Pot Cauliflower Tikka Masala
Ingredients
- 1 tbsp oil or butter
- 3 cloves garlic minced
- 1 medium onion diced
- 1 tbsp grated ginger
- 1 tsp turmeric
- 2 tsp garam masala
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1 28 oz can of diced tomatoes
- 1 tbsp maple syrup or agave
- 12 oz cauliflower florets about 1 cauliflower head
- 1/2 cup yogurt
Instructions
- Turn the Instant Pot on to saute and add the oil. Once the oil is hot, add in the garlic, onion and ginger until the onions become soft (about 4-5 minutes). Add in the turmeric, garam masala, chili and salt. Cook for another minute.
- Turn off the Instant Pot and add in 2 tablespoons of water to remove any build up on the bottom of the pot. Add in the diced tomatoes, maple syrup and cauliflower and set to high pressure for 2 minutes.
- Once done, let the Instant Pot naturally release for 1 minute. After 1 minute, release steam and stir in the yogurt.
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