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Stuffed Baby Eggplant Curry
Cabbage Potato Peas Curry
| By : |
| Prep Time | 7 minutes |
| Cook Time | 15 minutes |
| Servings |
4-6 servings
|
Ingredients
- 1/2 cabbage chopped
- 2 small potatoes peeled and cubed
- 1/2 cup green peas fresh or frozen
- 2 tbsp oil
- 1 tsp cumin seeds
- 1/2 onion chopped
- 2 green chili finely chopped
- 1 tbsp Ginger-Garlic paste
- 2 tsp turmeric powder
- 2 tsp coriander powder
- Red chili powder to taste
- Salt to taste
- 1 sping curry leaves optional
- 1 to 2 cups water or as needed for desired consistency see instructions
- cilantro to garnish
Ingredients
|
|
Instructions
- Put instant pot on saute mode high.
- Add oil and let it get hot.
- Once oil is hot, add cumin seeds and fry well.
- Add curry leaves, onions, green chili and fry till onion edges turn brown.
- Now add ginger garlic paste and for 2 to 3 mins.
- Add turmeric powder. (I added
1 tsp now and1 tsp later) - Add potatoes and fry till they are semi cooked or for 5 mins. (to avoid sticking add
1/4 cup water). - Add salt, coriander powder, red chili powder and more turmeric powder (
1tsp ). - Turn off the saute mode.
- Add
3/4 cup to1 cup water to deglaze the pot (if anything is stuck to bottom, gently scrape off). This will prevent Burn symbol. - Add cabbage and peas, mix well. (when cabbage is cooked it will leave lot of water but to be safe, add little more water if desired. I added
1/2 cup water) - Put the lid, vent to sealing position. Do manual LOW pressure for 3 mins.
- Do quick release after 2 mins in warm mode.
- If excess water is there, put on saute mode to evaporate.
- Garnish with Cilantro if desired.
Recipe Notes
If you do not have coriander powder then use curry powder as substitute
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Subhadra is born & raised in India currently living in Texas. She is very passionate about cooking and Photography. Her main motto is to provide tasty, healthy and easy recipes so that others can prepare a delicious meal for their families. Even though she is busy with her day job she tries to keep up with her blog and YouTube channel. She is a big foodie and loves to create new recipes. Subhadra has received lot of praise and compliments on social media for her recipes, especially Instant Pot recipes. All her recipes are Vegetarian and Vegan friendly.
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Absolutely delicious. I added 1/4 of coconut water and sriracha when it was ready in my plate. Yum!
This was delicious! Thank you!!!
I see a lot of recipes calling for minced green chili. When I go to the store I’msure is this jalapeno or some other kind?
There are so many kinds of green chilis. In these recipes do you mean serrano, Anaheim, jalapeno or what type specifically?
This is such a yummy dish!! Thank you!!
Thank you for this recipe! It is delicious and very close to a dish I was trying to replicate. I used 2 Green Chilis from the Indian Spice market near me (not the same as Jalapeno, serrano, etc for the other readers) added 1/2 tsp of the chili powder, and let out the curry leaves (although I want to try them in the next attempt). I didn’t have any luck cooking in my instapot on low for 3 minutes, I had to recook 2x on high, 3 minutes each. I have a small instapot and its possible I overfilled it for its size. What size did you have in mind for this recipe, Ms. Subhadra? Also, I highly encourage your reccomendation for cilantro, it provides a nice balance to the heat of the green chilis.
@ Imaamy — You can use any chili of your choice. We just need the heat from chili and you can adjust the amount of chilies depending on your taste. I like to use serrano or jalapeno as they are spicy and we like spicy at our home.
@ Rue Hu — I have 6 qt instant pot. Sometimes old potatoes or tough cabbage leaves might need extra couple minutes. But since you already experimented times on your instant pot, you can continue with those timings next time.
I do not have cumin seed, can I use cumin powder? If so, how much? Thx