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Home » Recipes » Curry

Cabbage Potato Peas Curry (Instant Pot & Stovetop)

Published: May 5, 2020 · Modified: Apr 29, 2022 by Bhavana Patil ·This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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.

cabbage potato peas curry served in a bowl with paratha and raita on the side
Cabbage Potato Peas Curry

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.

cabbage potato peas curry served in a bowl with raita on the side

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.

step to saute onions and ginger garlic collage

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

step to cook potato with spices collage

Next add the shredded cabbage, peas, mix well. Add an extra 2 tablespoons of water at this stage if you want.

step to add cabbage and peas collage

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, and Mix well.

Cabbage Potato Peas Curry is ready, serve with hot with chapatis, roti & parathas.

cabbage potato peas stir fry in instant pot insert garnished with cilantro

Stovetop Pot Method

  • 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 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?

Serve Cabbage Potato Peas Curry 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 Cabbage Recipes

  • Cabbage Peas stir fry
  • Indian Cabbage Rice
  • Cabbage Pakoda

More Indian Curry Recipes

  • Aloo beans – Potato Beans stir fry with a 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 a few spices in Indian style
  • Rajma Masala – Kidney beans cooked in onion-tomato base
  • Chickpea Masala – Chickpeas/Garbanzo cooked in onion-tomato base
Tried this recipe?Don’t forget to give a ★ rating below
cabbage potato curry served in a white bowl with cilantro and paratha on side

Cabbage Potato Peas Curry

Bhavana Patil
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.
4.7 from 10 votes
Print Recipe Pin Recipe
Servings: 4
Calories : 245
Course: Side Dish
Cuisine: Indian
Diet: Gluten-Free, Vegan, Vegetarian
Method: Instant Pot/Pressure Cooker, Stovetop
Prep Time : 10 minutes
Cook Time : 10 minutes
Total Time : 20 minutes

Equipment

  • Instant Pot/Pressure Cooker

Ingredients
  

Measuring cup used 1 cup = 250 ml

  • 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:

  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 the instant pot which is more sensitive to burn issues, add an extra ¼ cup of water before pressure cooking. 
  2. 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.
  3. If you don’t have lemon juice then replace it with ¼ teaspoon of dry mango powder (amchur powder).
  4. If you do not have mentioned spices replace them with curry powder.
  5. You can also add tomatoes to this recipe.
  6. 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. 
  7. 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

Calories: 245kcalCarbohydrates: 36gProtein: 8gFat: 7gSodium: 131mgPotassium: 1091mgFiber: 9gSugar: 4gVitamin A: 325IUVitamin C: 73.1mgCalcium: 114mgIron: 8mg
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
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Reader Interactions

Comments

  1. Pat Sankhavaram says

    August 25, 2020 at 2:59 pm

    5 stars
    Excellent recipe. Delicious, fast and clear instruction. Loved it! Thanks.

    Pat SR

    Reply
    • bhavana says

      August 25, 2020 at 9:50 pm

      Thank you Pat Sankhavaram for trying out the recipe & sharing your feedback ? It really motivates me to do better, have a good day ?

      Reply
  2. Megan says

    January 30, 2021 at 10:30 pm

    5 stars
    Totally delicious! Loved the adaptation for Instant Pot. Turned out great.

    Reply
    • Bhavana Patil says

      January 31, 2021 at 10:29 am

      Hi Megan ,So good to know that.Thank you for sharing it 🙂

      Reply
  3. Mary Jane Hughes says

    October 27, 2021 at 2:57 pm

    Making it stovetop now. Smells delicious snd I devoured a little taste!!
    If I added tomatoes- at what point? Diced fresh or canned?

    Reply
    • Bhavana Patil says

      October 27, 2021 at 3:53 pm

      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.

      Reply
  4. Sara Syal says

    May 16, 2022 at 1:33 pm

    5 stars
    Came out excellent! Home feels eating this w/ chapati & dal makhni. Thank you for this fabulous recipe!

    Reply
    • Bhavana Patil says

      May 17, 2022 at 8:11 am

      Hi Sara so good to know that.. thanks for sharing your feedback.

      Reply

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