Cabbage Potato Peas Curry
By :Subhadra Burugula
What better way to enjoy cabbage? Yes cook with Potato and Peas to make this mouthwatering curry. Mildly spiced and perfect for kids.
Votes: 7
Rating: 4.86
Rate this recipe!
Print Recipe
Course Side Dish
Cuisine Indian
Difficulty Easy
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Cabbage, Peas, Potatoes
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
Course Side Dish
Cuisine Indian
Difficulty Easy
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Cabbage, Peas, Potatoes
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
Votes: 7
Rating: 4.86
Rate this recipe!
Print Recipe
Instructions
  1. Put instant pot on saute mode high.
  2. Add oil and let it get hot.
  3. Once oil is hot, add cumin seeds and fry well.
  4. Add curry leaves, onions, green chili and fry till onion edges turn brown.
  5. Now add ginger garlic paste and for 2 to 3 mins.
  6. Add turmeric powder. (I added 1 tsp now and 1 tsp later)
  7. Add potatoes and fry till they are semi cooked or for 5 mins. (to avoid sticking add 1/4 cup water).
  8. Add salt, coriander powder, red chili powder and more turmeric powder (1tsp).
  9. Turn off the saute mode.
  10. Add 3/4 cup to 1 cup water to deglaze the pot (if anything is stuck to bottom, gently scrape off). This will prevent Burn symbol.
  11. 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)
  12. Put the lid, vent to sealing position. Do manual LOW pressure for 3 mins.
  13. Do quick release after 2 mins in warm mode.
  14. If excess water is there, put on saute mode to evaporate.
  15. Garnish with Cilantro if desired.
Recipe Notes

If you do not have coriander powder then use curry powder as substitute

9 replies
  1. Beelynda
    Beelynda says:

    Absolutely delicious. I added 1/4 of coconut water and sriracha when it was ready in my plate. Yum!

  2. Imaamy
    Imaamy says:

    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?

  3. Imaamy
    Imaamy says:

    There are so many kinds of green chilis. In these recipes do you mean serrano, Anaheim, jalapeno or what type specifically?

  4. Rue Hu
    Rue Hu says:

    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.

  5. SUBHADRA BURUGULA
    SUBHADRA BURUGULA says:

    @ 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.

  6. Lee Reed
    Lee Reed says:

    I’ve only had an Indian dish once in my life, and that was in New York City 45 years ago. I haven’t done alot of cooking and I thought Indian food would be hard to fix, and there were no Indian restaurants near me. I decided in my later years that I would like to start cooking and bought an Instant Pot. This is the first recipe I tried out. I’m amazed! I love this recipe! It’s so easy and so good. I’ve really missed out not cooking Indian food til now. I’ve been a Louisiana hot sauce eater so I really liked the spiciness of this dish. I see on your recipe site that you’ve got more Indian recipes for me to try. I’m looking forward to it. I couldn’t find some of the spices at my local small town store, but I was able to get what I needed on Amazon Smile. I had to buy quite a bit larger amount than I would normally buy, but I can see this becoming a staple meal from now on.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.