Cabbage Potato Peas Curry Instant Pot

Growing up, cabbage was one of my favorite vegetables. My mom would make many delicious cabbage recipes, such as cabbage peas stir fry, Indian cabbage rice, cabbage pakoda, which remain my favorites to this day. Today, I am sharing cabbage potato curry recipe. It can be made in different ways, like dry, semi-dry, or gravy versions. Today, I have shown a semi-dry version in this blog post. It’s both vegan and gluten-free, making it an ideal choice for a wholesome, plant-based meal. It paired well with roti, paratha, or basmati rice. I’ve shared the Instant Pot pressure cooker method for this recipe because it’s much quicker and requires less monitoring compared to the stovetop. However, for those who prefer the stovetop method, I’ve also included that version of the cabbage potato peas curry below.

Ingredients

Cabbage: Slice cabbage into fine long shreds (discard the stalk and thick stems). Potatoes: Green Peas: I used frozen green peas in this recipe as fresh peas are not available all year round. If you get fresh peas, use them, they taste the best. Ginger-Garlic paste: use freshly minced or grated ginger for the best flavor. Onions: Green Chili: I used 2 Thai chilies for the heat. Oil: I used olive oil in this recipe, you can use any cooking oil. Spices: Cumin seeds, turmeric powder, red chili powder, coriander powder, garam masala. You can increase or decrease the spices according to your preference. Lemon juice: use freshly squeezed lemon/lime juice. You can also substitute it with amchur powder (dry mango powder).

How to Make Cabbage Potato Peas Curry in Instant Pot

Press SAUTE on Instant Pot. Heat oil, add cumin seeds, and let them splutter. Next, add ginger-garlic paste, green chilies, and onions. Saute till onions turn soft. Add diced potatoes to the pot and cook for 2-3 minutes until they are half-cooked. To prevent sticking, add ¼ cup of water during this step. **Note: Another important thing to note is that the cooking times for cabbage and potatoes are different. The potatoes should be semi-cooked first, as cabbage cooks much faster and requires less time. Next, add spices like turmeric powder, coriander powder, red chili powder, garam masala, salt, remaining ¼ cup water, and mix well. Make sure to scrape off any spice if sticking to the pot to avoid a BURN alert. Next, add the shredded cabbage and green peas, mixing them well with the potatoes. If needed, add an additional two tablespoons of water for moisture. Close the lid securely, and turn the vent to “SEALING”. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 1 minute. When the instant pot beeps, Do a QUICK RELEASE (QR) before removing the lid. Remove the lid away from you, sprinkle coriander leaves and lemon juice, and Mix well. Cabbage potato peas curry is ready, serve hot with chapatis, roti & parathas.

Stovetop Pot Instructions

Heat a Kadai on medium heat. Add oil to the pan. Once the oil is hot, add cumin seeds and let them splutter. Next, add ginger-garlic paste and green chilies to the pan. Sauté for about 20 seconds until the raw smell of the ginger and garlic disappears, stirring constantly to prevent them from burning. Add onions and saute for 2-3 minutes till the onions turn soft. Add diced potatoes and cook for 2-3 minutes till they are semi-cooked (to avoid sticking to the pan, add ¼ cup water). **Note: Potatoes should be semi-cooked because cabbage takes less cooking time than potatoes. Next, add spices like turmeric powder, coriander powder, red chili powder, garam masala, salt, and remaining water, and mix well. Make sure to scrape any spice if sticking to the pot. Next, add the shredded cabbage, peas, and mix well. Add extra 2 tablespoons of water at this stage if you want. Close the lid and cook on medium-low flame for 10 minutes. Stir occasionally. Once cooked, sprinkle freshly chopped coriander leaves and lemon juice, Mix well. cabbage and potatoes are ready.

Storage Suggestions

Refrigerate: Store the leftover cabbage potato curry in an airtight container in the fridge for up to 2-3 days. Freeze: You can freeze this curry for up to 2 months in a freezer-safe airtight container. However, potatoes might be a little mushy when they defrost. Reheat: Reheat the curry on the stovetop or microwave oven. If frozen, thaw the curry overnight in the refrigerator.

Variations

If you don’t have lemon juice, then replace it with ¼ teaspoon of dry mango powder (amchur powder). If you do not have mentioned spices, replace them with curry powder. You can also add tomatoes to this recipe.