Start by chopping the cauliflower into bite-sized pieces. Set them aside.
Set Instant pot to sauté mode and drizzle a couple of teaspoons of coconut oil. When hot, add the chopped onions, garlic, and ginger.
2 teaspoon coconut oil, 1 onion or, 2 garlic cloves chopped, 1 teaspoon grated ginger
Sauté for a few minutes until onions are translucent.
Now add the tomato paste along with 4 tablespoons of water. Next, add the spices and salt. Stir and cook for a minute.
2 tablespoon tomato paste, 4 tablespoon water, 1 teaspoon grated ginger, ½ teaspoon red chili powder, ½ teaspoon cumin powder, ¼ teaspoon garam masala, ½ teaspoon coriander powder, ¼ teaspoon turmeric powder, salt to tatse
Add the cauliflower florets and coconut milk. Give it a good stir.
1 head cauliflower, 1 can coconut milk
Add the crushed Kasuri methi and close the Instant pot with the lid sealed. Set to manual mode for two minutes at low pressure. or set on pressure cook mode for zero minutes at high pressure.
½ teaspoon kasuri methi
Once done, let the Instant pot release pressure naturally for five minutes, and then do a quick release.
Open the Instant pot and garnish with cilantro leaves. Serve hot with rice or naan bread.