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Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)

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Instant Pot Indian Cabbage and Peas! Patta Gobi subzi. This Cabbage Curry is made in a pressure cooker. Quick Cabbage stir fry side. Vegan Gluten-free Soy-free Nut-free Braised Cabbage Recipe.  Jump to Recipe

Instant Pot Indian Cabbage and Peas in a white bowl

This Easy Indian Cabbage stir fry is the perfect way to use up that head of cabbage sitting right there waiting to be used. Finely chopped or shredded cabbage, braised with a tempering of whole spices such as mustard seeds and flavored with garlic and turmeric. Just a few flavors meld into a delicious cabbage side that you can serve with flatbreads or rice and a side of curry or dal.

Change up the whole spices to cumin seeds, add some garam masala or add some coconut and ground coriander for variation. This Indian Cabbage and peas is made in an instant pot, so you don’t need to stand around and stir the cabbage every once in a while. Stove top option is in notes. Lets make this!

Instant Pot Indian Cabbage and Peas in a white bowl

Ingredients for Instant Pot Indian Cabbage and Peas

  • mustard seeds are toasted in a bit of oil to release their flavor. If you dont have whole mustard seeds, use 1/2 tsp ground mustard later with the ground spices
  • hot green chili and garlic are the aromatics. Curry leaves also add an amazing flavor. You can get curry leaves from an Indian store or online on amazon.
  • asafetida(hing) an indian spice is used for flavor as well as to make the cabbage more digestible. Asafetida is often mixed with wheat flours or starches while grinding, so it might not be gluten-free. For gluten-free asafetida, make sure to get one with rice flour or starch. It is optional in the recipe.
  • turmeric for the gorgeous golden hue
  • Finely chopped cabbage is mixed with the spices, salt and water.
  • green peas and cilantro finish the dish

How to make Indian Cabbage and Peas in an Instant Pot and Step Pictures

Chop up the veggies and assemble ingredients. Heat instant pot on saute, the select “more”. Saute generally starts at normal temp. More will makeit slightly more hotter. Add oil and let it get hot.

Ingredients for Indian Cabbage and Peas in Bowls

mustard seeds and curry leaves for our Indian Cabbage and Peas in Instant Pot

Add the mustard seeds and let them start to change color and pop. Add in the garlic, curry leaves if using, green chile and asafetida if using. Mix well and cook for half  to 1 minute, stirring frequently. Add turmeric and mix in. Switch off saute.

Add cabbage and salt and mix well. Add water and mix well. (you can add in some coconut, cayenne for extra heat)

Our Indian Cabbage and Peas in Instant Pot

Close lid and pressure cook on low pressure  for 3 mins. Let the pot sit for 5 mins then quick release.

Mix in the peas and let sit for a minute. Garnish with cilantro and pepper flakes, some lemon juice if you wish  and serve with dals and flatbread or rice.

Indian Cabbage and Peas in a white bowl

More Cabbage Recipes

More Indian Instant Pot Recipes

Instant Pot Indian Cabbage and Peas in a white bowl

Instant Pot Indian Cabbage and Peas in a white bowl
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5 from 15 votes

Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)

Instant Pot Indian Cabbage and Peas! Patta Gobi Ki Subzi This Cabbage Curry is made in a pressure cooker. Vegan Gluten-free Soy-free Nut-free Braised Cabbage Recipe. Stove top option in notes
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side
Cuisine: Indian, Vegan
Keyword: cabbage curry, cabbage curry in pressure cooker, indian cabbage stir fry, instant pot cabbage and peas
Servings: 4
Calories: 76kcal
Author: Vegan Richa

Ingredients

  • 1 teaspoon organic safflower oil or mustard or peanut oil
  • 1/2 teaspoon brown mustard seeds (raee)
  • 8 curry leaves , fresh, frozen or dried
  • 1 teaspoon chopped green chili or to taste
  • 3 cloves of garlic chopped
  • a generous pinch of asafoetida (hing)
  • 1/2 teaspoon turmeric powder (haldi)
  • 3 cups  (210 g) green cabbage finely chopped
  • 2/3 teaspoon  salt or to taste
  • 1/4 cup (59.15 ml) water
  • 1/2 cup (72.5 g) peas , let the frozen peas sit outside to thaw while the cabbage cooks
  • cilantro, pepper flakes for garnish

Instructions

  • Heat instant pot on saute, and select "more". Add oil and let it get hot.
  • Add the mustard seeds and let them start to change color and pop. Add in the curry leaves, garlic, green chile and asafetida if using. Mix well and cook for half  to 1 minute, stirring frequently.
  • Add turmeric and mix in. Switch off saute.
  • Add cabbage and salt and mix well. Add water and mix well. (you can add in 2 tbsp fresh or shredded coconut, cayenne for extra heat )
  • Close lid and pressure cook on low pressure or 3 mins (4 mins if the cabbage wasnt finely chopped or has hardy leaves). Let the pot sit for 5 mins then quick release.
  • Mix in the peas and let sit for a minute. Garnish with cilantro and pepper flakes and some lemon juice if you like and serve with dals and flatbread or rice.

Notes

Variations: 
Use 1 tsp cumin seeds and 1/2 tsp garam masala as the spices
Add in 2 tbsp coconut and 1 tsp ground coriander or sambhar masala for variation. 
Asafetida is often mixed with wheat flours or starches while grinding, so it might not be gluten-free. For gluten-free asafetida, make sure to get one with rice flour or starch. It is optional in the recipe.
Stovetop:
  • Follow Steps 1 to 3 over medium high heat in a skillet. Reduce heat to medium. Add the cabbage, salt and water, cover and cook for 5 mins, stir, add more water to deglaze if needed, then, cover, reduce heat to low and continue to cook for 8 to 10 mins or until cabbage is cooked to preference. Add in the peas and cook for another 2-3 mins. Garnish and serve. 
Nutrition is for 1 serve of the cabbage and peas.

Nutrition

Nutrition Facts
Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)
Amount Per Serving
Calories 76 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 361mg16%
Potassium 355mg10%
Carbohydrates 14g5%
Fiber 6g25%
Sugar 7g8%
Protein 4g8%
Vitamin A 390IU8%
Vitamin C 113.2mg137%
Calcium 88mg9%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

 



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    • I have used red cabbage mostly in a salad. I think it will work fine here. make half the recipe. red cabbage is also thicker cabbage, so pressure cook at high pressure, same time.

      Reply

  3. I love your recipes but I don’t have a Insta Pot!!!!! I’m poor! How can I make this without one!!! It looks so delicious and yummy!!! How do I make this with an Insta Pot!!!!

    Reply

    • all of my instant pot recipes have stove top instructions in the notes section right below the recipe. or an alternate linked which is the same recipe already on the blog made on stove top. See notes here as well under “Stovetop:”

      Reply

  5. 5 stars
    This recipe looks delicious and has everything I love in it. Since this recipe is a “side”, what would you serve as the main?

    Thank you, Richa!

    Reply

  7. If I use cumin and garam masala, do I leave out the mustard seeds and curry leaves or is there anything else I would leave out? Also, what type of green chilies? Thank you!

    Reply

  8. 5 stars
    I just made this, it was the perfect recipe for me for this evening, I love when that happens. I had made another Indian dish for dinner last night and there wasn’t quite enough for dinner this evening so this recipe helped stretch the meal to just enough. I didn’t have regular white cabbage so I used napa cabbage, it turned out a bit mushy but I should have lessened the cooking time, or just done a quick release since it is a softer type of cabbage, but it still tastes great. I will definitely make it again Thank you! 🙂

    Reply

  9. 5 stars
    While I haven’t yet tried this recipe, as the son of a southern woman I was raised on sauteed cabbage and this version seems delightful. Because I like the caramelization that accompanies sauteed cabbage I am going to try a different workflow.

    I plan to steam the cabbage in the IP first to soften it. From here I will sautee the spice mix, then add the cabbage and sautee until browned.

    Reply

    • You could scorch some of the cabbage on saute, dont add water. then once some of it has caramelized, add water and give it a good mix and proceed.

      Reply

      • Thank you so much for the response. I love your recipes by the way.

        I have not had much luck browning foods prior to pressure cooking. The pressure cooking seems to remove most of the char and leaves a soft, mushy texture. I am am thinking that the sautee post steam would remove most of the moisture and allow a crust to form.

        Reply

        • i dont think the cooked cabbage will char. it will gt mushier, but give it a try.
          For most recipes the caramelization does get lost. However at low pressure and shorter time here, you might be able to retain some

          Reply

          • Great point…I am not going to cook it fully, only partially using a steam basket. When I do this with potatoes the outside does char, while the inside remains moist. I will approach this as an experiment and share the results.

  11. 5 stars
    For some reason, I love cooking Indian recipes. It looks delicious, for sure this Cabbage and peas bowl is going to be on my table tonight. Thank you, Richa, for this simple yet delicious looking recipe. !!

    Reply

  13. 5 stars
    I have made a number of your recipes. Great way to have cabbage that is different, tasted great. I did use cumin seeds and garam masala, kept the curry leaves. I usually add in some more vegetables. Thanks.

    Reply

  14. is this recipe for a 6qt instant pot? I have an 8 qt and was wondering how to adjust the ingredients to make that work. Thanks!

    Reply

    • cut them small and coook theme after adding the spices on saute. Add a few tbsp of water and cover and cook for 3-4 mins, then add cabbage and proceed

      Reply

  16. 5 stars
    I’ve made this twice and it’s been delicious both times! It’s a great way to use up leftover cabbage. I also love that it’s so versatile. I’ve tried with and without the coconut flakes, and added curry powder instead of the curry leaves. So good! Love the mustard seed flavor! =)

    Reply

  17. 5 stars
    I just made this recipe and it was amazing! I didn’t have curry leaves, so I went with your substitution version that uses cumin seeds and garam masala instead. I honestly didn’t expect it to be so good! I just needed to use up the cabbage I had forgotten in my fridge before it went bad. I actually didn’t even get to garnish it, because as soon as I tasted it after adding the peas and waiting a bit, I had to have a plate right away. And then I went back for seconds…then thirds….and ended up finishing the entire thing myself. I’m uncomfortably full now, but it was worth it! I’ll definitely be making this again. Next time I’ll try your original version with the mustard seeds and curry leaves and toppings. Thank you for this wonderful recipe! I love Indian food but had never before succeeded in making it where I didn’t feel like something was off or missing. 🙂

    Reply

  19. 5 stars
    What a great flavour and so easy tp make. (once I found the curry leaves). I couldn’t find asafoetida but will keep my eyes peeled in the future as it sounds interesting. I cooked it stovetop because the time to cook was so low. I used bagged shredded cabbage because I had it and added the coconut and it was so good. Loved trying something with out cumin. Will make this again thank you.

    Reply

  20. 5 stars
    I made this last night for dinner. I’m always looking for recipes for cabbage. This is a great dish. I made it stovetop and it came out perfect. I love the flavors. I will be making this more often for sure.

    Reply

  21. I would serve this with a side of garlic naan bread, for a light and easy meal. My kitchen is currently under renovation, therefore having a handful of easy one-pot recipes is saving me.

    Reply
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