Hit saute on the Instant Pot, add the oil, and let heat briefly. Add the onion and saute for 2-3 minutes. Add in the garlic, ginger, garam masala, turmeric, chili powder, cumin, paprika, and cayenne, and saute for 1 minute, or until the spices are fragrant. Turn the Instant Pot OFF by hitting cancel.
Add in ½ cup of vegetable broth and scrape up any browned bits on the bottom of the inner pot.
Add in the diced tomatoes and chickpeas. Place cauliflower and on top of the mixture.
Close the lid and set it to cook on high pressure for 2 minutes. (Hit Manual or Pressure Cook and adjust the time to 2 minutes using the +/- buttons.) Once cook time has elapsed, do a quick pressure release, by using a long handle to knock the vent knob from the sealing position to the venting position. Be sure to stand back to protect yourself from the steam.
Turn the Instant Pot back to saute and add in frozen peas and coconut milk. Simmer for 3- 5 minutes, stirring occasionally, until the sauce begins to thicken. Turn the Instant Pot Off. Serve warm over rice with minced cilantro if desired.
Stove Top Directions
In a large heavy-bottomed saucepan, heat the oil over medium heat. Once the oil is heated, add in the onion and saute, stirring often, until the onion has softened. About 3-4 minutes.
Add in the ginger, garlic, garam masala, turmeric, chili powder, cumin, paprika, and cayenne. Cook for just 1-2 minutes until the spices begin to give off their fragrance. Add in tomato paste and cook for 1 minute longer.
Add ½ cup of vegetable broth to the pan and scrape up any browned bits from the bottom of the pan. Stir in the diced tomatoes, chickpeas, and cauliflower. Bring to a boil then reduce the heat and simmer for 20 minutes, stirring occasionally. You may need to add in an additional ¼-1/2 cup of broth as the tikka masala simmers.
Stir in the peas, and coconut milk and cook until heated through and beginning to thicken about 5 minutes. Serve with rice and a sprinkle of cilantro if desired.
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Notes
Broth: If preparing this recipe on the stove, you may need a full 1 cup of vegetable stock. The Instant Pot seals in all the moisture, while some of that will evaporate when simmering on the stove. Coconut Milk: Use canned full-fat or reduced-fat.Spice level: Feel free to increase or decrease the cayenne pepper for more or less spicy. Leftovers: Store leftover Tikka Masala in the fridge for 3-4 days in a sealed container or freeze for up to 1 month.