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
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!
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.
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)
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.
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 (Patta Gobi Subzi)
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
- 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
Delicious!!
An amazing recipe. I augmented it to include spinach stalks, a bit of cauliflower and even tofu. I added coconut and coriander as per your suggestion and doubled the spices. It’s wonderfully delicious and a perfect vehicle to use some of my huge cabbage and cauliflower heads…thanks Richa.
Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.
that’s lovely
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.
sounds great – yay! they come in handy
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.
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.
i’m glad that you found them! and my blog =) thank you for popping in
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!
thanks
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. 🙂
Perfect! I’m glad that it turned out great for you. thank you kindly for your review
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! =)
this review made my day!
If I wanted to add potatoes to this, should I boil them first before adding to the instant pot?
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
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!
no adjustments needed
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.
Fantastic recipe, thank you
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. !!
it’s very healthy for children and elders. i made it at home and everyone like it.
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.
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.
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.
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
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.
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! 🙂
awesome! yes napa would need 1 min cooking time and prob quick release
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!
leave out the mustard seeds and curry leaves. Any hot or moderately hot chili will work. i use serrano or thai.
I love cabbage! So glad to see a cabbage recipe. Thank you!
thanks!
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!
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.
I love how you can easily cut your recipes in half for a smaller family.
Thanks! ours is a small family as well! often i get comments that people tripled the recipe 🙂
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!!!!
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:”
Any plans for an Instant Pot cookbook?
writing one this year.
YES!!!! I can’t wait!!!!
Do you have any red cabbage recipes? Can this one be made with red? Thanks.
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.