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Bowl of creamy cauliflower curry with rice on a hesian mat

Creamy Cauliflower Curry in the Pressure Cooker

This creamy cauliflower curry has an amazing butter chicken style sauce but switches out the meat for a great vegetarian meal. You can make it in the pressure cooker or Instant Pot in a matter of minutes!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 4 servings
Calories 299kcal


  • 3 tablespoon Unsalted Butter
  • 1 Onion chopped
  • 8 cloves Garlic crushed
  • 2 teaspoon Ginger Paste
  • 1 tablespoon Tomato Puree
  • 1 tablespoon Curry Powder
  • 1 tablespoon Ground Coriander
  • 1 teaspoon Cumin
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Turmeric
  • 1 teaspoon Salt
  • 1 400g tin Chopped Tomato
  • 1 large Head of Cauliflower cut into florets
  • Water as needed
  • 200 ml Double Cream
  • Fresh Coriander/Cilantro to serve
  • Nigella Seeds to serve


  • Put your pressure cooker on the saute setting. Add the butter and let it melt then add the onion, garlic and ginger and cook for a couple of minutes.
  • Add the tomato puree, all of the spices and the salt and stir to coat. Cook for a minutes until the spices become super aromatic then pour in the chopped tomatoes, add the cauliflower florets and add enough water to reach the minimum line in your pressure cooker.
  • Cook on the stew setting for 3 minutes. Release the pressure then add the cream to the pot and put the saute setting back on for a minute to make sure it's hot. Serve with rice and topped with fresh coriander leaves and nigella seeds.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 299kcal | Carbohydrates: 11g | Protein: 3g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 91mg | Sodium: 759mg | Potassium: 454mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2040IU | Vitamin C: 27.3mg | Calcium: 105mg | Iron: 2.8mg