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 1/3 cup water (max 1/2 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: 1/2 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!