Cabbage Potato Peas Curry


  • 1/2 cabbage
  • 2 small potatoes
  • 1/2 cup green peas
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1/2 onion
  • 2 green chili
  • 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
  • 1 to 2 cups water or as needed for desired consistency
  • cilantro to garnish
  • 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.
Previous Next