Cabbage Potato Peas Curry (Instant Pot & Stove Top)

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.This recipe is Vegan and Gluten free

This recipe can be made different ways like dry ,semi-dry or gravy version.Today i have shown semi dry version in this blog post.Another important thing to note is cooking times for cabbage and potatoes are different.

Today i have made this dish in 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 stovetop cabbage potato peas curry version below.

IF YOU LIKED THIS YOU MAY ALSO LIKE

• Aloo beans – Potato Beans stir fry with few spices
• Aloo matar – Potato Peas cooked in onion-tomato base
• Potato Sagu – Potato curry in south Indian style
• Carrot Beans Stirfry – stir fry recipe prepared with carrots, beans ,fresh coconut and tempered with few spices in Indian style
• Rajma Masala – Kidney beans cooked in onion-tomato base
• Chickpea Masala – Chickpeas/Garbanzo cooked in onion-tomato base

WHAT TO SERVE WITH CABBAGE POTATO PEAS?

Cabbage Potato Peas Curry goes well with roti ,chapati ,poori ,naan or any flavored rice like ghee rice or jeera rice.

TIPS & VARIATIONS:

1. 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 instant pot which are more sensitive to burn issues, add extra 1/4 cup of water before pressure cooking. 
2. Dice the potatoes to small size ie 1 inch for faster cooking process .Also cook potatoes till they are half done before adding cabbage since both veggies have different cooking times.
3. If you don’t have lemon juice then replace with 1/4 teaspoon of dry mango powder (amchur powder).
4. If you do not have mentioned spices replace with curry powder .
5. You can also add tomatoes to this recipe.
6. I like cabbage to be 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 more soft then wait for 5 minutes after instant pot beeps and then quick release remaining pressure manually. 
7. I have successfully doubled this recipe in my 6 quart by doubling all ingredients and keeping the cook time the same.

HOW TO MAKE CABBAGE POTATO PEAS CURRY IN INSTANT POT STEP BY STEP

Press SAUTE mode 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 semi cooked(to avoid sticking to the pot add 1/4 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 chilli powder ,garam masala ,salt ,remaining water and mix well.Make sure to scrap of any spice if sticking to the pot to avoid BURN alert.

Next add the shredded cabbage ,peas, mix well.Add extra 2 tablespoon of water at this stage if you want.Close the lid on the pot, and turn pressure valve to SEALING position.

Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 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.

STOVE TOP POT METHOD:

1. Heat a pan/kadai on medium heat.Add oil in to the pan.Once hot, add cumin seeds ,let them splutter.Next add ginger garlic paste , green chilies .Saute for 20 secs till raw smell of ginger garlic goes away.
2. Add onions and saute for 2-3 minutes till the onions turn soft.
3. Add diced potatoes and cook for 2-3 minutes till they are semi cooked(to avoid sticking to the pan add 1/4 cup water).**Note:Potatoes should be semi cooked because cabbage takes less time to cook compared to potatoes.
4. Next add spices like turmeric powder ,coriander powder ,red chilli powder ,garam masala ,salt ,remaining water and mix well.Make sure to scrap of any spice if sticking to the pot.
5. Next add the shredded cabbage ,peas, mix well.Add extra 2 tablespoon of water at this stage if you want.Close lid and cook on medium low flame for 10 minutes.Stir occasionally.
6. Once cooked, sprinkle coriander leaves and lemon juice ,Mix well.Cabbage Potato Peas curry is ready, serve with hot with chapatis, roti & parathas.

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Cabbage Potato Peas Curry

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

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: Indian

Keyword: cabbage, cabbage potato curry instant pot, cabbage recipes, curry, dairy free, gluten-free, High Fiber, indian, Indian Vegetarian Curry Recipes, instant pot, main dishes, potato, potato curry, pressure cooker recipe, pressure cooker recipes, under 15 minutes, vegan, Vegetarian One-Pot Meals

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Calories: 245kcal

Author: bhavana

Ingredients

Measuring cup used 1 cup = 250 ml

• 4 cups cabbage ,shredded
• 2 medium potato ,diced into 1 inch pieces
• 1/2 cup peas (fresh/frozen)
• 1 tablespoon coconut oil
• 1/2 teaspoon cumin seeds (jeera)
• 2 green chilies ,finely chopped
• 1 tablespoon ginger garlic paste
• 1 medium onion, finely chopped
• 1/2 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:

• 1/2 teaspoon ground turmeric (haldi)
• 1/2 teaspoon red chilli powder or cayenne pepper (lal mirch)
• 1 teaspoon coriander powder
• 1 teaspoon garam masala 

Instructions

INSTANT POT METHOD:

• Press SAUTE mode 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 semi cooked(to avoid sticking to the pot add 1/4 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 chilli powder ,garam masala ,salt ,remaining water and mix well.Make sure to scrap of any spice if sticking to the pot to avoid BURN alert.
• Next add the shredded cabbage ,peas, mix well.Add extra 2 tablespoon of water at this stage if you want.Close the lid on the pot, and turn pressure valve to SEALING position.
• Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 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.

STOVE TOP POT METHOD:

• Heat a pan/kadai on medium heat.Add oil in to the pan.Once hot, add cumin seeds ,let them splutter.Next add ginger garlic paste , green chilies .Saute for 20 secs till 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 1/4 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 chilli powder ,garam masala ,salt ,remaining water and mix well.Make sure to scrap of any spice if sticking to the pot.
• Next add the shredded cabbage ,peas, mix well.Add extra 2 tablespoon 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.Cabbage Potato Peas curry is ready, serve with hot with chapatis, roti & parathas.

Notes

TIPS & VARIATIONS:

1. 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 instant pot which are more sensitive to burn issues, add extra 1/4 cup of water before pressure cooking. 
2. Dice the potatoes to small size ie 1 inch for faster cooking process .Also cook potatoes till they are half done before adding cabbage since both veggies have different cooking times.
3. If you don’t have lemon juice then replace with 1/4 teaspoon of dry mango powder (amchur powder).
4. If you do not have mentioned spices replace with curry powder .
5. You can also add tomatoes to this recipe.
6. I like cabbage to be 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 more soft then wait for 5 minutes after instant pot beeps and then quick release remaining pressure manually. 
7. I have successfully doubled this recipe in my 6 quart by doubling all ingredients and keeping the cook time the same.

 

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

Nutrition

Calories: 245kcal | Carbohydrates: 36g | Protein: 8g | Fat: 7g | Sodium: 131mg | Potassium: 1091mg | Fiber: 9g | Sugar: 4g | Vitamin A: 325IU | Vitamin C: 73.1mg | Calcium: 114mg | Iron: 8mg

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