Cauliflower Tikka Masala in Instant Pot

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds richness while being dairy-free.

Preheat the oven to 200 degrees Celsius.

Separate one cauliflower head into florets.

Add 3 teaspoons of gherkin brine to the cauliflower florets and mix to coat.

In a bowl, combine 1/2 teaspoon each of salt, cumin, coriander, smoked paprika, garam masala, and garlic. Mix well.

Sprinkle the spice mixture over the cauliflower and shake to coat evenly.

Bake the cauliflower in an oven-proof glass baking dish for 15 minutes.

Prepare the Instant Pot by preheating it on sauté mode.

Add chopped onion, green chili, and ginger to the Instant Pot and sauté until sizzling, adding a couple of tablespoons of water if it starts to stick.

Add 6 chopped cloves of garlic and sauté for another minute.

Add 2 cans of chopped tomatoes to the pot to prevent burning.

Add chopped cauliflower leaves and core (optional) to the pot.

Add the pre-baked cauliflower and any remaining spices: 1 teaspoon garam masala, 3/4 teaspoon salt, 1 teaspoon coriander, 1 teaspoon smoked paprika, and 1 teaspoon turmeric.

If using, add 2-3 tablespoons of chopped celery leaves as a substitute for fenugreek.

Add 1/2 cup of soy yogurt and 1 teaspoon of rapadura sugar to the mixture and stir well.

Switch off sauté mode and set the Instant Pot to pressure cook on high for 10 minutes.

After cooking, release the pressure manually or allow it to naturally release.

Dish out the cauliflower tikka masala and optionally garnish with a teaspoon of coconut cream and a sprinkle of smoked paprika.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens