Step 1

If not using curry paste, follow these steps.

Step 2

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.

Step 3

Next once the mixture looks slightly brown and translucent, add spices - turmeric,curry powder, cayenne pepper, salt, fenugreek leaves powder, and a pinch ofstevia. Mix well.

Step 4

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.

Step 5

Meanwhile, prepare your cauliflower tikkas. Just add all spices mentioned under marinadeand 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).

Step 6

After the NPR, when the instant pot releases all steam and the valve goes down to its originalposition, change to valve position to vent and open the lid.

Step 7

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.

Step 8

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.

Step 9

Now add cilantro, rest of the cream lists under garnish and servewarm with basmati rice or naan.

Step 10

Enjoy your cauliflower tikka masala warm and refrigerate the leftover up to 3-days.