Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)

Name: Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 teaspoon organic safflower oil or mustard or peanut oil; 1/2 teaspoon brown mustard seeds; 8 curry leaves; 1 teaspoon chopped green chili or to taste; 3 cloves of garlic chopped; a generous pinch of asafoetida; 1/2 teaspoon turmeric powder; 3 cups green cabbage finely chopped; 2/3 teaspoon salt or to taste; 1/4 cup water; 1/2 cup peas; cilantro, pepper flakes for garnish

User Reviews

5.0

72 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
76 kcal
Course
Side Dish
Cuisine
Indian, Vegan

Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)

Danielle Hudson

Report

Instant Pot Indian Cabbage and Peas! Patta Gobi Ki Subzi This Cabbage Curry is made in a pressure cooker. Vegan Gluten-free Soy-free Nut-free Braised Cabbage Recipe. Stove top option in notes

Share:

I Made This!

54 people made this

Print

14 people printed this

Save this

43 people saved this

Ingredients

Servings

1 teaspoon organic safflower oil or mustard or peanut oil
1/2 teaspoon brown mustard seeds (raee)
8 curry leaves , fresh, frozen or dried
1 teaspoon chopped green chili or to taste
3 cloves of garlic chopped
a generous pinch of asafoetida (hing)
1/2 teaspoon turmeric powder (haldi)
3 cups green cabbage finely chopped
2/3 teaspoon salt or to taste
1/4 cup water
1/2 cup peas , let the frozen peas sit outside to thaw while the cabbage cooks
cilantro, pepper flakes for garnish

Add to Shopping List

Instructions

Heat instant pot on saute, and select "more". Add oil and let it get hot.
Add the mustard seeds and let them start to change color and pop. Add in the curry leaves, garlic, green chile and asafetida if using. Mix well and cook for half to 1 minute, stirring frequently.
Add turmeric and mix in. Switch off saute.
Add cabbage and salt and mix well. Add water and mix well. (you can add in 2 tbsp fresh or shredded coconut, cayenne for extra heat )
Close lid and pressure cook on low pressure or 3 mins (4 mins if the cabbage wasnt finely chopped or has hardy leaves). Let the pot sit for 5 mins then quick release.
Mix in the peas and let sit for a minute. Garnish with cilantro and pepper flakes and some lemon juice if you like and serve with dals and flatbread or rice.

Notes

Variations:
Use 1 tsp cumin seeds and 1/2 tsp garam masala as the spices
Add in 2 tbsp coconut and 1 tsp ground coriander or sambhar masala for variation.
Asafetida is often mixed with wheat flours or starches while grinding, so it might not be gluten-free. For gluten-free asafetida, make sure to get one with rice flour or starch. It is optional in the recipe.
Stovetop:
Nutrition is for 1 serve of the cabbage and peas.
Follow Steps 1 to 3 over medium high heat in a skillet. Reduce heat to medium. Add the cabbage, salt and water, cover and cook for 5 mins, stir, add more water to deglaze if needed, then, cover, reduce heat to low and continue to cook for 8 to 10 mins or until cabbage is cooked to preference. Add in the peas and cook for another 2-3 mins. Garnish and serve.

Nutrition Information

Show Details

Calories 76kcal (4%) Carbohydrates 14g (5%) Protein 4g (8%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 361mg (15%) Potassium 355mg (10%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 390IU (8%) Vitamin C 113.2mg (126%) Calcium 88mg (9%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 76 kcal

% Daily Value*

Calories	76kcal	4%
Carbohydrates	14g	5%
Protein	4g	8%
Fat	1g	2%
Saturated Fat	1g	5%
Sodium	361mg	15%
Potassium	355mg	8%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	390IU	8%
Vitamin C	113.2mg	126%
Calcium	88mg	9%
Iron	1.2mg	7%