Cabbage Potato Peas Curry (Instant Pot & Stovetop)

Cabbage Potato Peas Curry is a delicious semi-dry curry recipe made with cabbage, potatoes, green peas that are infused with Indian spices and extremely easy to make in an Instant Pot pressure cooker or stovetop in less than 15 minutes. This recipe is Vegan and Gluten-free.

This Indian cabbage and potatoes recipe 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.

Another important thing to note is cooking times for cabbage and potatoes are different.

Today I made this dish in an Instant Pot pressure cooker. It takes far less time and less monitoring than if you were to make it on the stovetop. I have also included the stovetop cabbage potato peas curry version below.

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 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 than 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 scrape off any spice if sticking to the pot to avoid a BURN alert.

Next, add the shredded cabbage, peas, and mix well. Add an extra two tablespoons of water at this stage if you want.

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 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 hot, add cumin seeds, and 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 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 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 hot with chapatis, roti & parathas.

What to serve with Cabbage Potato Peas?

Serve Cabbage Potato Peas Curry with roti, paratha, poori, or any flavored rice like ghee rice or jeera rice, along with an Indian-style cucumber tomato onion salad.

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 it defrosts.
• Reheat: Reheat cabbage potatoes on the stovetop or microwave oven. If frozen, thaw the curry overnight in the refrigerator.

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, i.e., 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 quarts by doubling all ingredients and keeping the cooking time the same.

More Cabbage Recipes

• Cabbage Peas Stir Fry
• Indian Cabbage Rice
• Cabbage Pakoda
• Veg Mayonnaise Sandwich
• Thai Salad with Peanut Dressing

More Indian Curry Recipes

• Aloo Beans – Potato and green beans stir fry with a few spices
• Aloo Matar – Potato and green peas cooked in onion-tomato base
• Aloo Gobi - Potato and Cauliflower cooked in onion-tomato base
• Potato Sagu – Potato curry in south Indian style
• Potato Broccoli Stir Fry - stir fry recipe prepared with potatoes and broccoli.
• Carrot Beans Stirfry – stir fry recipe prepared with carrots, beans, fresh coconut, and tempered with a few spices in Indian style.
• Rajma Masala – Kidney beans cooked in onion-tomato base
• Chickpea Masala – Chickpeas/Garbanzo cooked in onion-tomato base.

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