Vegan Cauliflower Tikka Masala

1. Select saute setting on a 6-quart (5.7 litre) electric pressure cooker. Adjust for medium heat and add 2 TB oil. When oil is hot, cook and stir cauliflower, mustard, paprika, turmeric and 1/2 tsp of garam masala until crisp-tender, 6-8 minutes. Remove and keep warm.

2. For masala, add remaining oil to pressure cooker. When hot, add onion, cashews, cardamom and cloves. Cook and stire until onion is tender, 4-5 minutes. Add tomatoes and 1/2 cup water. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Discard cardamom and cloves. Cool sauce slightly, transfer to a food processor. Process until smooth. Return to pressure cooker.

3. Select saute setting and adjust for low heat. Add garlic and ginger, cook and stir 1 minute until fragrant. Add milk, almond flour, fenugreek, maple syrup, salt, remaining garam masala and cayenne. Simmer, uncovered, until mixture is slightly thickened, 10-12 minutes, stirring occasionally. Press cancel. Stir in yoghurt and cauliflower; heat through. Sprinkle with chopped coriander leaves and serve.