Cabbage Potato Peas Curry Instant Pot – Patta gobhi aloo matar

Cabbage Potato Peas Curry Instant Pot – Patta gobhi aloo matar

Cabbage potato peas curry is a simple curry where cabbage, potato and peas are main ingredients. Mildy spiced yet very flavorful , this curry is ready to go with Naan, Rice or Roti.! Picky eaters won’t even notice that cabbage is in there 😉  Making in Instant pot is such a breeze .! 

Cabbage Potato Peas curry is a house favorite as it is so scrumptious, no kidding you have to try it. When you try it you will wonder that how can it be so tasty with very minimal ingredients, trust me 🙂 

Serve Cabbage Potato Peas curry with Mild spiced Flavored Cumin rice , the combination is to die for.! 

The combination of Cabbage, peas and potato is just wonderful. The boring cabbage(atleast for me) is balanced by tasty potato and peas add extra color and protein 🙂 Of course the spices do a great job by taking the flavor and taste to the next level. I also add minimum oil to make it more healthy.

Are you new to Instant pot? Check out this useful posts 🙂 

If you want you can add tomatoes to this dish and make gravy but I like to make this curry dry and enjoy with hot rice .! Additional veggies like carrots and beans can also be added if desired. 

Wondering what Instant pot accessories to get for your Instant pot? Check out must have Instant pot Accessories 

For Stove top: 

Follow the same instructions below in a wide pan(with a lid) till step 11. 

After step 11, cook the curry with the lid for 5 to 8 mins till cabbage, potatoes and peas are cooked and all the flavors are absorbed well.!

For Instant Pot: 

Cabbage Potato Peas Curry

  • 1/2 Cabbage (Chopped)
  • 2 small potatoes (peeled and cubed)
  • 1/2 cup green peas ((fresh or frozen))
  • 2 tbsps Oil
  • 1 tsp Cumin seeds
  • 1/2 Onion (chopped)
  • 2 Green chili (finely chopped)
  • 1 tbsp Ginger Garlic paste
  • 2 tsps Turmeric powder
  • 2 tsps Coriander powder ((or curry powder))
  • Red chili powder (to taste)
  • Salt (to taste)
  • 1 sprig Curry leaves
  • 1 to 2 cups water (or as needed(see video))
  • Cilantro (to garnish)
  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 3/4th to 1 cup water to de glaze the pot(if any thing 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 – see the video)

  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 🙂 

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