Cabbage Curry Indian Style made in the Instant Pot with Potato Chunks & green peas is a wholesome easy side that’s delicious and beginner friendly. Todays Cabbage Potato Curry is Vegan and gluten free and tastes best with Chapathi, rice or Poori.
Indian Cabbage Curry
Wholesome, filling, delicious and easy is what today’s Cabbage Potato Curry is all about.
You need only a few pantry staple ingredients to make Cabbage Curry in pressure cooker.
Instant Pot is what I chose to go with and the pressure cooked Patta Gobhi (Cabbage in Hindi) always turns out awesome both taste wise and texture wise.
The potatoes don’t mush up, they cook through just right and the cabbage turn out tender with just a slight bite.
We love it.
I didn’t go overboard with any spices, kept the recipe way simple so that even a beginner cook can make it easily 🙂
Cabbage Curry in Pressure Cooker
I used onions in the recipe which I normally don’t use when I make this curry back in India with farm fresh baby cabbages.
They are so tasty and don’t require a ton of stuffs to boost their flavor.
However, back here in the USA even the organic cabbages lack that amount of deliciousness.
So, I do use fillers (like onion, garam masala) in the recipe to boost the flavors 😀
These extra stuffs also help to disguise the smell of the cabbage (if that’s what puts you off).
Feel free to skip them and make the recipe your own.
Don’t miss the tips below and enjoy the simple recipe of Cabbage cooked in Indian Style.
Find the Ingredients with actual measurements way below the post on the “Recipe Card“. The list below is just a reference.
- Cabbage: Cut into very thin slices.
- Potatoes: Peeled and diced into 1 or 1.5 inch chunks
- Onion: Sliced.
- Ginger and green chili paste.
- Tomatoes: Chopped.
- Green Peas: Either Fresh from the pod or frozen (no need to thaw).
- Dry Spices: Turmeric Powder, Red Chili Powder, Cumin Powder and garam masala powder.
- For Tempering: Whole Cumin seeds, Whole black mustard seeds, Bay leaf, Asafoetida (Hing).
- Oil: Extra Virgin Mustard Oil or any oil of your choice.
Tips & Tricks
- Chop the Cabbage into very thin slices: This is very important if you prefer a good curry consistency. Fine cabbage slices adds a ton of body and texture to the curry. Take the time to chop the cabbage, it’s all worth the effort and extra time.
- Do not skip adding the fresh ginger + green chili paste: Make a rough textured paste out of ginger roots + green chilies and use it in the recipe for an extraordinary boost. It really does make a difference.
- Fry the onions until lightly golden brown for best flavor and taste.
- De-glaze the inner pot of the Instant Pot really well to avoid BURN message: This is very important guys, so do it well 😀 Any bits and crumbs stuck at the bottom of the pot will lead to a BURN message. And that’s what we all hate!
- If the cabbage releases a lot of water just simmer the curry on SAUTE to reach your preferred consistency.
- Fresh peas from the pods and frozen peas (un-thawed) goes into the pot before pressure cooking whereas frozen thawed peas goes into the pot after the pressure cooking cycle is over.
- Do not dice the potatoes into small pieces as they will mush up. Large 1-1.5″ inch potato chunks is perfect for 5 mins of pressure cooking in the Instant Pot.
Find the detailed step by step recipe along with measurements way below the post on the “Recipe Card“.
Step #1 Prepare the Masala Base
Temper oil & sizzle the whole spices on saute kept at NORMAL.
Prepare the Masala base by nicely frying the onions, ginger chili paste, tomatoes and the dry spices.
Roast each ingredient well until the raw smell completely disappears.
Step #2 Add potatoes, cabbage & pressure cook
Add the diced potatoes, coat them nicely with the roasted masala base.
Mix in the finely chopped cabbage, coat each strand with the masala.
Pour water, de-glaze the pot very well so that you don’t end up with the “Burn” message. There should not be absolutely no bits and crumbs stuck at the bottom of the pot.
Pressure cook on HIGH for 5 mins followed by a quick pressure release.
Step #3 Add frozen peas, mix, simmer
Mix in the thawed frozen green peas. Simmer off the excess water and bring the curry to your preferred consistency.
Garnish with chopped cilantro. Serve hot. Enjoy!
Freezer: You can freeze Cabbage Curry for upto 2 months.
Thaw the curry overnight in the fridge and than re-heat either in the microwave oven or on the stove top.
The potatoes sometimes turn a bit mushy.
Fridge: The curry lasts for 4 days in the fridge when stored in air tight moisture free containers.
Yes, cabbage needs to be washed. Chop the Cabbage and than rinse it under running tap water. Drain the excess water with the help of a colander.
The best way to cut an Indian Cabbage is to cut the whole cabbage head into half and than slice each half into larger chunks. Thereafter, chop the larger chunks into very thin slices or as the recipe demands.
Yes, you can eat the outer green leaves of cabbage. They make a tasty stir fry.
Yes, the white part of cabbage is good except the hard white stalk which runs through the middle of the cabbage head.
You can serve Chapathi, Rice and Dal, Poori with Cabbage Curry along with a light Indian style cucumber and tomato salad.
Love Vegetarian Indian Recipes? Here’s some easy Veggie recipes from Foodies Terminal.
Cabbage CurryPrint Recipe Pin Rate
Watch Recipe Video
- 4 cups heaped finely chopped cabbage (1 small cabbage head halved)
- 4 medium potatoes peeled and diced into large chunks (about 1-1.5 inch)
- 1 cup sliced onion (1 medium onion)
- 1 tbsp fresh ginger and green chili paste
- 1 cup roughly chopped tomato
- ½ cup frozen or fresh peas (READ NOTES)
- 3 tbsp Extra Virgin Mustard Oil (or any oil of your choice)
- Salt (to taste)
- ⅓ cup Water (Don't miss NOTES BELOW)
How to make Cabbage Curry in Instant Pot?
- Begin by chopping the cabbage really fine. Rinse the finely chopped cabbage and place it in a colander or a sieve so that the excess water drains out.
- Set the Instant Pot on SAUTE and keep it on NORMAL. Add oil and when the oil becomes moderately hot throw in the whole cumin, mustard, bay leaf and hing and allow them to sizzle just for a few seconds.
- Now, add the sliced onions and fry them well until the onion becomes slightly golden brown around the edges.
- Next, add the ginger and green chili paste and fry well until the raw smell completely disappears. Things might get little sticky now, you can add splashes of water and continue frying.
- Now, throw in the chopped tomatoes and mix well with the other ingredients in the pot.
- Add the dry spices and fry well until the masalas are nicely roasted and the raw smell is completely gone. You can add splashes of water to prevent things from sticking to the bottom of the pot.
- Next, add the diced potatoes and mix well with the bhuna masala, approximately 1-2 mins.
- Add the chopped cabbage and mix well with the rest of the ingredients in the pot.
- Pour either ⅓ cup water (max ½ cup not more than that) and de-glaze the pot very well so that there are absolutely no bits and crumbs stuck at the bottom of the pot. NOTE: ½ cup water will leave behind a good amount of curry sauce after pressure cooking. So, you need to simmer the curry and allow the excess moisture to evaporate.
- CANCEL the SAUTE mode, close the lid of the Instant Pot, seal the valve and PRESSURE COOK on HIGH for just 5 minutes.
- When the cooking cycle is over the Instant Pot will begin to beep. Do a quick pressure release and open the lid of the pot.
- Mix the thawed frozen green peas and gently stir the cabbage curry. Sometimes the cabbage might release lots of water. You must simmer the curry on SAUTE kept at LOW and allow the excess moisture to evaporate. Simmer it until it reaches your preferred consistency.
- Garnish with chopped coriander leaves and serve hot with Chapathi, poori or rice and Dal. Enjoy!
- Measuring units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
- Today’s recipe will reward you with well cooked cabbage and not crunchy ones. If you prefer crunchy cabbage reduce the cooking time and in that case dice the potatoes smaller, so that they cook through.
- How much water is enough? I added ⅓ cup water and was left with some amount of moisture in the curry as the cabbage released some amount of moisture too. It’s always wise to simmer and evaporate the excess moisture later (after the pressure cooking cycle) than to add less water and end up with a BURN message. You can also add ½ cup water but that would leave a little more moisture in the cooked curry which you need to simmer and evapoate. Cabbages always releases some amount of moisture. Sometimes that’s more and other times its less.
- Love spicy Cabbage Curry? Add chopped green chilis and increase the amount of red chili powder.
- You also increase the spice powders accroding to your likings. Do not hesitate to make the recipe your own.
- You can cook the whole recipe in Ghee instead of oil.
- How to make the ginger green chili paste? Add about 1.5 or 2 inch ginger root (peeled and rinsed) and 2-3 green chilies in a mixer jar and make a coarse paste. Use it in the recipe as mentioned.
- Do not dice the potatoes into small pieces. They’ll mush up.
- If using frozen peas: Thawed frozen peas needs to be added after pressure cooking the curry. Un-thawed frozen peas needs to be added before pressure cooking the curry.
- Using fresh peas? Fresh peas from the pod needs to be added before pressure cooking the cabbage curry.
- STORING TIPS: Lasts for 4 days in the fridge and can be frozen upto 2 months.
- ½ cup water: Too much curry sauce in the cabbage curry after the pressure cooking cycle is over. You need to simmer off the excess moisture.
- ⅓ cup water: Just the right amount that will leave less moisture in the curry once the pressure cooking cycle is over. But, you still need to simmer the cabbage curry to reach your preferred consistency.
- ¼ cup water: Sometimes I do get a BURN message with a ¼ cup. It’s little risky! However, people also suceed with ¼ cup water, I guess it depends a lot on the cabbage quality as cabbages do release moisture which is sometimes more and other times less. So, I generally add ⅓ cup and than simmer off the excess moisture. It’s a safe way you see 😀