Cabbage Potato Peas Curry is a delicious and easy semi-dry curry made with cabbage, potatoes, and green peas, all infused with Indian spices. This easy recipe takes less than 15 minutes to prepare, whether you use an Instant Pot pressure cooker or cook it on the stovetop. Enjoy it with roti, rice, or any bread of your choice!
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 a Cabbage Potato Peas 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.
Jump to:
Ingredients
- Cabbage: Slice cabbage into fine long shreds (discard the stalk and thick stems).
- Potatoes: I used Yukon gold potatoes, but any variety of potatoes works well for this recipe.
- 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 homemade ginger garlic paste or freshly minced ginger and garlic.
- 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 1 tablespoon oil, add ½ teaspoon cumin seeds, and let them splutter.
Next, add 1 tablespoon ginger-garlic paste, 2 green chilies (finely chopped), and 1 medium onion (finely chopped). Saute till onions turn soft.
Add 2 medium potatoes, diced into 1-inch pieces, 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 ½ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon red chili powder, ½ teaspoon garam masala, salt, and 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 4 cups shredded cabbage and ½ cup frozen or fresh green peas, mixing them well with the potatoes. If needed, add 2 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, add 2 tablespoons coriander leaves and 1 tablespoon 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.
What to Serve with Cabbage Potato Peas?
Serve cabbage potato curry with roti, paratha, poori, or any flavored rice like ghee rice or jeera rice, along with an Indian-style kachumber 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 they defrost.
- Reheat: Reheat the curry on the stovetop or microwave oven. If frozen, thaw the curry overnight in the refrigerator.
Expert Tips
- I have prepared this dish in my electric pressure cooker, Instant Pot 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 into small, 1-inch pieces for faster cooking. Cook the potatoes until they are half done before adding the cabbage, as the two vegetables have different cooking times. This ensures both are perfectly cooked and retain their texture.
- 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've successfully doubled this recipe in my 6-quart pressure cooker by doubling all the ingredients while keeping the cooking time unchanged.
Variations
- If you don’t have lemon 'juice, replace it with ¼ teaspoon of dry mango powder (amchur powder).
- If you don't have mentioned spices, replace them with curry powder.
- You can also add tomatoes to this recipe.
More Instant Pot Indian Curry Recipes
Cabbage Potato Peas Curry
Equipment
Ingredients
- 4 cups cabbage shredded
- 2 medium potatoes diced into 1 inch pieces
- ½ cup green peas (fresh/frozen)
- 1 tablespoon 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)
- 1 teaspoon coriander powder
- ½-1 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: 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 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.
Nutrition
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
Anonymous
For the stovetop version, can I add onions BEFORE the ginger-garlic paste? If I add onions while there's only cumin seeds and oil, there's major splutter
Bhavana Patil
Hi, Yes adding first onions and then ginger garlic paste works perfectly fine.I generaly use homemade ginger and garlic paste, or minced ginger-garlic so i do not have that splutter issue. Hope this helps.
A
This really was super delicious, but wondering if it's possible to turn into a more "wet" curry?
Bhavana Patil
Sorry for the late response. Yes you can tomato puree or finely chopped tomatoes after sauting onions and cook for 2-3 minutes until they are mushy. Add little water to make curry style. Hope this helps
Sara Syal
Came out excellent! Home feels eating this w/ chapati & dal makhni. Thank you for this fabulous recipe!
Bhavana Patil
Hi Sara so good to know that.. thanks for sharing your feedback.
Mary Jane Hughes
Making it stovetop now. Smells delicious snd I devoured a little taste!!
If I added tomatoes- at what point? Diced fresh or canned?
Bhavana Patil
Hi Mary, So good to know that. I would add tomatoes after sauteeing onion. I generally add fresh diced tomatoes and cook till they turn mushy. You can also add canned crushed or tomato sauce and cook for 2-3 minutes till the raw smell of tomatoes disappears. Hope this is helpful.
Megan
Totally delicious! Loved the adaptation for Instant Pot. Turned out great.
Bhavana Patil
Hi Megan ,So good to know that.Thank you for sharing it 🙂
Pat Sankhavaram
Excellent recipe. Delicious, fast and clear instruction. Loved it! Thanks.
Pat SR
bhavana
Thank you Pat Sankhavaram for trying out the recipe & sharing your feedback ? It really motivates me to do better, have a good day ?