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A bowl of food, with Cauliflower and Masala
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5 from 8 votes

Cauliflower Masala - Instant Pot & Stove top

Cauliflower masala is best served with Chapati, Naan, Rice dishes or even plain steamed rice.
Prep Time10 mins
Cook Time4 mins
Total Time14 mins
Course: Main Course, Side Dish
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Soy free
Difficulty: Easy
Servings: 5 people
Calories: 113kcal




Instant Pot Directions:

  • Add 2 teaspoon oil to inner pot and press saute mode. As the oil heats up, add ½ inch cinnamon, 4 cloves, 2 teaspoon fennel seeds. Saute for 20 sec.
  • Add ginger, and green chilies. Saute for another 20 sec.
    A close up of a bowl, with Ginger and Spice
  • Add chopped onions, and fry until they turn translucent and then add tomatoes and continue to saute until the tomatoes soften.
    A bowl of food, with Onion and Tomato
  • Add chili powder and turmeric and cook for 30 sec. Turn off the instant pot and add cashews. Stir well.
    A bowl of food, with Cauliflower
  • Blend this mixture to a fine consistency (with a hand blender or regular blender). This will form the base of the dish.
  • Again press saute mode and saute the cauliflower florets for 30 sec and add the blended mixture to it.
    A box filled with different types of food, with Cauliflower and Chickpea
  • Add the chickpeas, salt and a little bit of water (¼ - ½ cup)and stir well.
  • Close the lid of the instant pot and turn the steam release handle to sealing position. Tap “manual mode” and set time for 1 minute.
  • When the time is up, open the lid using “quick release”.
  • Now, garnish with cilantro and serve hot paired with a cup of steamed rice or bread.

Stovetop direction

  • Soak the cauliflower florets in warm water for 10 minutes and keep them aside.
  • In a small pan, saute, cinnamon, cloves and fennel seed (saunf) in 2 teaspoon of oil until the fennel seeds turn golden brown.
    ½ inch cinnamon, 4 cloves, 2 teaspoon fennel seed - saunf
  • Now, add minced ginger and green chili. Sauté for another 30-45 seconds.
    ½ inch ginger, 2 green chilies
  • Follow up with chopped onions. When onions turn transparent, add chopped tomatoes.
    1 large onion, 2 medium tomatoes
  • Add cashews and continue to cook. In about a minute, take it off the heat. Add ½ cup water and blend into a smooth paste.
    2 tablespoon cashews or ¼ cup coconut cream
  • Place a medium size pan over medium heat and fry the cauliflower florets with 2 teaspoon oil.
    1 head of cauliflower
  • When the florets turn golden, add turmeric powder and chili powder.
    ¼ teaspoon turmeric powder, ½ teaspoon red chili powder
  • Add the blended masala paste to the florets and continue to cook over medium heat. Add salt to taste.
  • In about 2 minutes, add the canned chickpeas. Add water, if required and continue to cook for 3 - 4 min.
    1 canned chickpea
  • Garnish with cilantro (coriander leaves).
    2 tablespoon chopped cilantro


  • If you are using coconut cream instead of cashews, use just the top layer of chilled coconut milk. That way, you are using only the fat or cream of coconut milk.
  • Stovetop cooking time is different from the Instant Pot. It may take 30 - 35 minutes
  • Soak the cauliflower florets in warm water for 10 minutes before using them in any recipe, because it helps to clean the florets. Follow this step for both instant pot and stovetop procedure


Calories: 113kcal | Carbohydrates: 4g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 130mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 4mg | Iron: 1mg