Cabbage Curry
Cabbage Curry Indian Style made in the Instant Pot is a delicious, easy, wholesome side that you enjoy with Chapathi, Poori or rice and dal. This Indian Cabbage Curry is Vegan and gluten free.
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Servings: 4 people
Calories: 127kcal
Cost: $3
Equipment
Ingredients
- 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)
Dry Spices
- ½ tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala Powder
- 1 tsp Red Chili Powder
For Tempering
- ½ tsp Whole Cumin Seeds
- ½ tsp Black Mustard Seeds
- 1 Bay Leaf
- 2-3 dashes of Asafoetida Hing
Water
- ⅓ cup Water Don't miss NOTES BELOW
Instructions
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!
Video
Notes
- 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 :D
Nutrition Facts
Cabbage Curry
Amount Per Serving
Calories 127
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 15mg1%
Potassium 203mg6%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 3g3%
Protein 2g4%
Vitamin A 780IU16%
Vitamin C 15mg18%
Calcium 15mg2%
Iron 1mg6%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 127kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 203mg | Fiber: 2g | Sugar: 3g | Vitamin A: 780IU | Vitamin C: 15mg | Calcium: 15mg | Iron: 1mg