Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)
User Reviews
5
Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)
Description
The recipe starts with tempering mustard seeds and curry leaves in hot oil until fragrant and popping. Garlic, green chili, and asafoetida add depth and spice. Turmeric powder gives both color and mild earthiness. Finely chopped green cabbage is then combined with seasoning and a bit of water before pressure cooking briefly in an Instant Pot. This method softens the cabbage quickly and evenly.
After cooking, thawed peas are stirred in and allowed to warm through without further pressure. The finished dish has tender cabbage bits imbued with the savory tempered spices, complemented by the slight sweetness and texture of peas. Garnishes of fresh cilantro and red pepper flakes add freshness and heat on serving.
This subzi can be served alongside dals, flatbreads like chapati or roti, or with rice as part of a traditional Indian meal. The cook time and use of the Instant Pot make it a practical choice for a flavorful vegetable side.
Notes suggest variations with cumin seeds or garam masala, adding shredded coconut or sambhar masala for different profiles. Asafoetida can be omitted or checked for gluten-free certification. The dish is adaptable to stovetop cooking by simmering and stirring regularly until the cabbage reaches the desired tenderness.
Ingredients
- 1 teaspoon safflower oil organic, or mustard or peanut oil
- 1/2 teaspoon mustard seeds raee, brown variety
- 8 curry leaves , fresh, frozen or dried
- 1 teaspoon green chili chopped, or to taste
- 3 cloves garlic chopped
- asafoetida hing, a generous pinch of
- 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 pea , let the frozen peas sit outside to thaw while the cabbage cooks
- cilantro for garnish
- red pepper flakes for garnish
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
- For spice variation, substitute mustard seeds with cumin seeds and add garam masala.
- Add 2 tablespoons grated coconut and 1 teaspoon ground coriander or sambhar masala for different flavors.
- Asafoetida is optional; ensure gluten-free versions use rice flour or starch as the carrier.
- Stovetop method involves sautéing spices then simmering cabbage with water covered until tender before adding peas and garnishing.
- Nutrition information is calculated for one serving.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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