Name: Cabbage Potato Peas Curry
Prep time: 7 min
Cook time: 15 min
Yield: 4-6 servings
Cuisine: Indian
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

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.

Course

Side Dish

Cuisine

Indian

Difficulty

Easy

Browse Category

Side Dishes

Duration

15-30 min

Diet	Diabetes, Gluten Free, Low Fat, Plant-Based, Vegan, Vegetarian

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

Diet	Diabetes, Gluten Free, Low Fat, Plant-Based, Vegan, Vegetarian

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

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 and 1 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 to 1 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

http://www.subbucooks.com

Subhadra Burugula

Social media: https://www.facebook.com/subbucooks/ https://www.instagram.com/subbucooks/ http://www.youtube.com/c/subbucooks 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.