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Bowl of curried cabbage

Cabbage Curry (Instant Pot)

Cabbage curry – Indian style and made in the instant pot. This quick and easy instant pot cabbage curry is mildly spicy, perfectly cooked and ready in just a few minutes.
5 from 5 votes
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Course: Side Dish
Cuisine: Indian
Keyword: 30-minute vegan dinner, Cabbage curry, easy curry, easy instant pot, Instant pot cabbage, vegan cabbage
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 5
Calories: 97kcal
Author: Sophie
Cost: $5

Equipment

  • Instant pot

Ingredients

  • 4 Cups shredded or finely chopped cabbage
  • Cup cup green peas
  • 3-4 slit green chilies
  • 1 tablespoon cooking oil
  • 1 teaspoon cumin seeds
  • 2 tablespoon Indian curry paste (or 1/ cup chopped onions+ ½ cup tomatoes+ 1 teaspoon ginger garlic paste sautéed in cumin before adding cabbage)
  • ½ teaspoon turmeric powder
  • 2 teaspoon coriander powder
  • 1 teaspoon hot curry powder
  • ½ teaspoon chili powder
  • ½ teaspoon garam masala and a pinch of cinnamon
  • cilantro and lime juice to garnish
  • ¼ Cup Sliced onions
  • ½ Cup Chopped tomatoes

Instructions

  • Set the instant pot to the sauté mode.
  • When the digital display indicates hot, add the cooking oil and cumin seeds.
  • Once the seeds splutter, add onions, sauté for a minute and followed by the spices (except garam masala and cinnamon) and cabbage.
  • Mix really well.
  • Add curry paste, tomatoes, salt and green peas. Give a good mix.
  • Secure the lid and set the instant pot into pressure cooking mode for 0-minute.
  • The water released from cabbage will help the instant pot to build pressure.
  • Once the cooking time is up, wait for 5 minutes and release the excess pressure.
  • Now open the lid and set the instant pot into sauté mode again.
  • Add garam masala and cinnamon, and sauté cabbage till water dries out.
  • Garnish with cilantro and lime juice. Serve hot.

Notes

  • If you don’t have pre-made curry paste, add 1 teaspoon of ginger garlic paste, ¾ cup chopped onions and ½ cup chopped tomatoes to the oil after cumin splutters.
  • Allow the mixture to cook and become mushy before adding cabbage, spices and peas.
  • Proceed to pressure cook and follow rest of the steps as mentioned.

Nutrition

Serving: 100g | Calories: 97kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Potassium: 296mg | Fiber: 3g | Sugar: 3g | Vitamin C: 42.2mg