Cabbage Potato Peas Curry (Instant Pot & Stovetop)

Cabbage Potato Peas Curry is a delicious semi-dry curry 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 have 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. 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 of 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 lid on the pot, and turn pressure valve to SEALING position.

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

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.

What to serve with Cabbage Potato Peas?

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

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.

More Curry Recipes

• 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

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