Cabbage Potato Peas Curry

cabbage potato curry served in a white bowl with cilantro and paratha on side

4.91 from 10 votes

Cabbage Potato Peas Curry is a delicious curry made with cabbage, potatoes, green peas that’s infused with Indian spices and extremely easy to make in a Instant Pot Pressure Cooker in less than 15 minutes.

Course Side Dish

Cuisine Indian

Keyword cabbage potato curry instant pot, cabbage recipes, Indian Vegetarian Curry Recipes, instant pot, potato curry, pressure cooker recipes

Diet Gluten-Free, Vegan, Vegetarian

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 245kcal

Author Bhavana Patil

Equipment

Instant Pot/Pressure Cooker

Ingredients

4 cups cabbage shredded
2 medium potato diced into 1 inch pieces
½ cup green peas (fresh/frozen)
1 tablespoon coconut oil
½ teaspoon cumin seeds (jeera)
2 green chilies finely chopped
1 tablespoon ginger garlic paste
1 medium onion finely chopped
½ cup water + 2 tablespoon extra water
1 tablespoon lemon juice or [1 teaspoon amchur powder (dry mango powder)]
2 tablespoon chopped cilantro (coriander leaves) (optional)
salt to taste

Dry Spices:

½ teaspoon ground turmeric (haldi)
½ teaspoon red chilli powder or cayenne pepper (lal mirch)
1 teaspoon coriander powder
1 teaspoon garam masala

Instructions

Instant Pot Method:

Press SAUTE on Instant Pot. Add oil, Once hot, add cumin seeds, let them splutter.
Next add ginger-garlic paste, green chilies, and onions and saute till onions turn soft.
Add diced potatoes and cook for 2-3 minutes till they are half cooked (to avoid sticking to the pot add ¼ cup water).
**Note: Potatoes should be semi-cooked because cabbage takes less time to cook compared to potatoes.
Next add spices like turmeric powder, coriander powder, red chili powder, garam masala, salt, remaining ¼ cup water, and mix well.
Make sure to scrap off any spice if sticking to the pot to avoid BURN alert.
Next add the shredded cabbage, peas, mix well. Add an extra 2 tablespoons of water at this stage if you want.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 1 minute.
When the instant pot beeps, Do a QUICK RELEASE (QR).
Remove lid away from you, sprinkle coriander leaves and lemon juice, Mix well.
Cabbage Potato Peas Curry is ready, serve with hot with chapatis, roti & parathas.

Stovetop Pot Method:

Heat a Kadai on medium heat. Add oil to the pan. Once hot, add cumin seeds, let them splutter.
Next add ginger-garlic paste, green chilies. Saute for 20 secs till the raw smell of ginger-garlic goes away.
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 time to cook compared to potatoes.
Next add spices like turmeric powder, coriander powder, red chili powder, garam masala, salt, remaining water, and mix well. Make sure to scrape any spice if sticking to the pot.
Next add the shredded cabbage, peas, mix well. Add extra 2 tablespoons of water at this stage if you want. Close lid and cook on medium-low flame for 10 minutes. Stir occasionally.
Once cooked, sprinkle coriander leaves and lemon juice, Mix well. Indian cabbage and potatoes are ready, serve with hot with chapatis, roti & parathas.

Video

Notes

Tips & Variations:

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT. If using an 8 qt or a newer model of the instant pot which is more sensitive to burn issues, add an extra ¼ cup of water before pressure cooking.
Dice the potatoes to a small size ie 1 inch for a faster cooking process. Also, cook potatoes till they are half done before adding cabbage since both veggies have different cooking times.
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.
I like cabbage to be a little crunchy and not mushy, so I do a Quick Pressure Release (QR) as soon as the instant pot beeps. If you want the cabbage peas to be softer then wait for 5 minutes after the instant pot beeps and then quick release the remaining pressure manually.
I have successfully doubled this recipe in my 6 quart by doubling all ingredients and keeping the cooking time the same.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition