5 from 72 votes
Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)
This Instant Pot Indian Cabbage and Peas dish features finely chopped green cabbage cooked with mustard seeds, curry leaves, garlic, green chilies, and traditional Indian spices like turmeric and asafoetida. Peas are added at the end for sweetness and texture. The quick pressure cooking tenderizes the cabbage while preserving flavor, making an aromatic and mildly spiced vegetable side.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
76 kcal
Course:
Side Dish
Cuisine:
Indian, Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 76
% 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.