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Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)

August 20, 2019 By Richa 43 Comments

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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

  • Atakilt Wat -Ethiopian cabbage, potatoes, carrots GF SF NF
  • Indian Cabbage subzi GF SF NF
  • Okonomiyaki -Cabbage veggie pancakes NF

More Indian Instant Pot Recipes

  • IP Baingan Bharta- Eggplant Mash curry GF SF NF
  • Tikka Masala Simmer Sauce GF SF , NF option
  • Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
  • Instant Pot Veggie Korma GF, Sf option NF optiton
  • Black Eyed Peas Rice Pulao – GF SF, NF option
  • Mushroom Masala – GF SF, NF option

Instant Pot Indian Cabbage and Peas in a white bowl

Instant Pot Indian Cabbage and Peas in a white bowl
Print Recipe
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.

 

Filed Under: gluten free, Indian Vegan Recipes, Instant Pot, instant pot vegan indian recipes, main course:India, nut free, soy free Tagged With: vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Betsy says

    August 20, 2019 at 5:18 pm

    Do you have any red cabbage recipes? Can this one be made with red? Thanks.

    Reply
    • Richa says

      August 20, 2019 at 6:12 pm

      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
  2. Ryan Matzen says

    August 20, 2019 at 5:21 pm

    5 stars
    Any plans for an Instant Pot cookbook?

    Reply
    • Richa says

      August 20, 2019 at 6:13 pm

      writing one this year.

      Reply
      • Ryan Matzen says

        August 20, 2019 at 6:55 pm

        5 stars
        YES!!!! I can’t wait!!!!

        Reply
  3. Sharon E. LaLond says

    August 20, 2019 at 5:26 pm

    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
    • Richa says

      August 20, 2019 at 6:07 pm

      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
  4. Batia says

    August 20, 2019 at 5:41 pm

    5 stars
    I love how you can easily cut your recipes in half for a smaller family.

    Reply
    • Richa says

      August 20, 2019 at 6:12 pm

      Thanks! ours is a small family as well! often i get comments that people tripled the recipe 🙂

      Reply
  5. Paula Jo Dorrity says

    August 20, 2019 at 7:29 pm

    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
    • Richa says

      August 20, 2019 at 8:15 pm

      i like it with any of the brown lentil dals. https://www.veganricha.com/2015/05/oil-free-lentil-soup-spicy-garlic-dal.html or https://www.veganricha.com/2016/11/brown-lentil-soup-broccoli-fenugreek-black-pepper.html and some rice.

      Reply
  6. Danielle says

    August 21, 2019 at 9:22 am

    5 stars
    I love cabbage! So glad to see a cabbage recipe. Thank you!

    Reply
    • Richa says

      August 21, 2019 at 10:47 am

      thanks!

      Reply
  7. Jodi says

    August 22, 2019 at 7:57 am

    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
    • Richa says

      August 22, 2019 at 10:08 am

      leave out the mustard seeds and curry leaves. Any hot or moderately hot chili will work. i use serrano or thai.

      Reply
  8. Teresa says

    August 22, 2019 at 8:13 am

    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
    • Richa says

      August 22, 2019 at 10:07 am

      awesome! yes napa would need 1 min cooking time and prob quick release

      Reply
  9. John says

    August 31, 2019 at 8:21 am

    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
    • Richa says

      August 31, 2019 at 11:31 am

      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
      • John says

        August 31, 2019 at 11:38 am

        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
        • Richa says

          August 31, 2019 at 1:29 pm

          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
          • John says

            August 31, 2019 at 1:40 pm

            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.

  10. gabriella says

    October 6, 2019 at 1:30 am

    5 stars
    it’s very healthy for children and elders. i made it at home and everyone like it.

    Reply
  11. Christy says

    November 4, 2019 at 4:02 am

    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
  12. Nadia says

    December 27, 2019 at 8:09 pm

    5 stars
    Fantastic recipe, thank you

    Reply
  13. Aileen says

    February 15, 2020 at 3:17 pm

    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. john bull says

    February 21, 2020 at 8:37 am

    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
    • Richa says

      February 21, 2020 at 11:43 am

      no adjustments needed

      Reply
  15. Neha says

    April 5, 2020 at 11:17 pm

    If I wanted to add potatoes to this, should I boil them first before adding to the instant pot?

    Reply
    • Richa says

      April 6, 2020 at 12:36 pm

      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. Christin says

    August 1, 2020 at 12:37 pm

    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
    • Vegan Richa Support says

      August 4, 2020 at 8:16 pm

      this review made my day!

      Reply
  17. Kari says

    August 30, 2020 at 10:23 pm

    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
    • Vegan Richa Support says

      August 30, 2020 at 10:43 pm

      Perfect! I’m glad that it turned out great for you. thank you kindly for your review

      Reply
  18. Rivermarket Kitchen says

    September 6, 2020 at 8:44 am

    5 stars
    Looks great! The recipe is quite simple and easy to prepare, added to the menu for this weekend. hope to enjoy the best Instant Pot Indian Cabbage and Peas with my family. Thanks and good day!

    Reply
    • Vegan Richa Support says

      September 7, 2020 at 3:48 pm

      thanks

      Reply
  19. JOcelyn says

    November 10, 2020 at 6:20 pm

    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
    • Vegan Richa Support says

      November 12, 2020 at 10:00 am

      i’m glad that you found them! and my blog =) thank you for popping in

      Reply
  20. Diane says

    December 9, 2020 at 5:42 am

    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. Anja says

    December 25, 2020 at 5:21 am

    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
    • Vegan Richa Support says

      December 27, 2020 at 5:03 pm

      sounds great – yay! they come in handy

      Reply
  22. Alex Jordan says

    January 14, 2021 at 11:15 am

    Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.

    Reply
    • Vegan Richa Support says

      January 14, 2021 at 5:55 pm

      that’s lovely

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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