A simple Cabbage & Peas Stir Fry made in the Instant Pot or Pressure Cooker. Cabbage and Green Peas cooked with garlic, tomato and spices. Vegan and gluten-free. This dish can be made low carb/keto friendly by skipping green peas.
This Indian style Cabbage & Green Peas stir fry is very similar to the Ethiopian Cabbage dish, Atakilt Wat, which is made with cabbage, carrots and potatoes. In Hindi, we call this Patta Gobi Matar or Band Gobi Matar ki Subzi. Stir Fried veggies are called Subzi in Hindi. Patta Gobi and Band Gobi are two names for Cabbage and Matar is Green Peas. We usually eat it with roti/naan and a cup of lentils or yogurt.
Recently I have been making a lot of dry stir fry kind of veggies in the instant pot – Okra Masala, Bell Pepper & Potato Stir Fry, Green Beans & Potato. I love it that I can make them quicker and easier without much monitoring in the instant pot.
These stir fry dishes are great if you are new to Indian cooking. They are very easy to make. They are mostly stir fried with onions and/or tomatoes and some spices. So if you know one, you can pretty much start substituting with other veggies and doing your own variations. Most of them are also Vegan and Gluten-free.
Preparing Cabbage & Peas Stir Fry in Instant Pot
I used green cabbage for this subzi. Chop the cabbage. You don’t have to chop it very small, as it will get cooked and reduce in size anyway. I used frozen green peas in this recipe. Only other ingredient to chop is one tomato. This is all the prep required for this dish. Have your spice box handy.
Heat oil in the instant pot in sauté mode. Add mustard seeds and garlic. When the mustard seeds pop, add the chopped tomato. Then add the spices and mix well with the tomatoes.
Add in the cabbage and green peas. Stir well so the spices mix with the cabbage. Now change the instant pot setting to cook on manual low pressure for 2 minutes.
I get this question a lot – “No water to be added? Doesn’t the instant pot need water to come to pressure“. The answer is that most of these veggies have a lot of intrinsic water that they release when we cook them. This water is enough to cook them. We are also cooking for very less time. Hence additional water is not needed in most of these stir fry dishes. Sometimes I suggest 1/8 cup of water, especially if you are using newer models of instant pot which are more sensitive.
When the instant pot beeps, quick release the pressure manually. If there is residual liquid, you can dry that up in saute mode. Notice the residual liquid even when we did not add any water to pressure cook cabbage 🙂
Try this simple comfort veggie, Cabbage & Peas Stir Fry and let me know how it turned out. You can also check out other Indian veggie recipes – Bell Pepper & Potato Stir Fry, Green Beans and Potato Stir Fry and Okra Stir Fry.
Cabbage & Peas Stir Fry / Patta Gobi Matar - Instant Pot Pressure Cooker
Ingredients
- 1 Cabbage medium size, chopped
- 1/2 cup Green Peas
- 1 tablespoon Oil
- 1/2 teaspoon Mustard Seeds (Rai)
- 4 pods Garlic
- 1 Tomato medium size, chopped
- 1 teaspoon Dry Mango powder (Amchur)
Spices
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1/4 teaspoon Cayenne or Red Chili powder
- 1 teaspoon Salt
Instructions
- Start the instant pot in Saute mode and heat oil in it. Add mustard seeds, garlic and saute for 30 seconds until the mustard seeds start to splutter.
- Add chopped tomato and spices. Mix well.
- Add chopped cabbage and green peas. Stir well so the spices mix with the cabbage. Make sure nothing is stuck to the bottom of the pot. If there is, add 2-3 tbsp of water, and deglaze the pot.
- Close the instant pot lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at low pressure for 2 minutes.
- When the instant pot beeps, quick release the pressure manually. Stir the cabbage.
- (optional) Add the dry mango powder and mix it with the cabbage. If there is any liquid, you can dry it by sauteing for 2 minutes.
- Enjoy Cabbage & Peas Stir Fry with roti and yogurt.
Notes
- This recipe was created in a 6 qt Duo 60 Instant Pot. If using an 8 qt or a newer model of instant pot which are more sensitive o burn issues, add 1/4 cup of water before pressure cooking.
- If you want a little more heat, add more cayenne or 1/2 tsp of garam masala.
- If you don't have dry mango powder, replace it with 1 tablespoon lemon juice.
- Stove-top Variation: Follow the same steps, cook it covered with lid for 5 minutes, Then remove lid and cook it for 10 minutes.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Judith Silberstein says
September 30, 2018 at 11:06 amI had a lot of leftover cabbage – half red, half white – so I was happy to find this recipe. I made this very mild, with very little cayenne, and it was delicious. I made it early in the day and served it at room temperature, which was just as delicious as when it was fresh and hot out of the pot. One problem: I thought I had deglazed, but I still got a burn message in my 8-qt after many minutes of the pressure process. By the time I was able to open the pot, I thought the cabbage was sufficiently cooked that I didn’t try to fix the problem and do any more cooking, either pressure or saute. I had used frozen petite peas and they certainly were cooked, if not overcooked, and the cabbage was already soft enough. I will keep this recipe and make again in the future – thank you!
Piping Pot Curry says
September 30, 2018 at 8:40 pmHey Judith – Thank you for sharing back your experience. I have heard that 8qt needs more liquid due to the larger surface of the pot, so that might be the reason for the burn message. So glad that you plan to try the recipe again. Thank you for sharing back your review.
Stephanie Maltarich says
September 12, 2018 at 9:33 pmI had a really hard time with just “pressure cooking on low” nothing happened…maybe I’m doing something wrong?
Piping Pot Curry says
September 14, 2018 at 6:31 amHey Stephanie – Sorry to hear. I wonder if the pressure did not build. For this stir fry, very less cooking time it needed as cabbage cooks quickly. You can also try 0 minutes high pressure, if that works better.
Punam says
August 25, 2018 at 8:52 amMost of my childhood memory includes getting yelled at by my mother and eat your veggies; but I used to pay no heed to it. However as time passes, most of us come around to eating vegetables as we are aware of the countless benefits they have for our health.
Cabbage is especially one of the world’s most nutrient dense vegetables readily available for us to enjoy, rich in essential vitamins such as C, B6, K, saturated fat, thiammin, calcium, iron, magnesium phosphorus and a good source of dietary fibers.
But I never liked any cabbage recipe other than in noodles.
This cabbage recipe when I tried at home was not really appreciated by my family but it was really yummy too. Thanks for sharing this delicious preparation.
Piping Pot Curry says
August 26, 2018 at 7:46 pmHey Punam – Glad you enjoyed the recipe. Thank you for sharing back your review!
kiara says
August 20, 2018 at 3:02 pmHey Meeta,
Planning on making this soon, approximately how many cups or grams of cabbage did you use for the recipe?
Thanks!
Piping Pot Curry says
August 22, 2018 at 1:57 pmHey Kiara – Sorry I would not have measurements right now. But as cabbage cooks down a lot I would say easily 6-8 cups of cabbage. Hope you enjoy it!
Elyse Rosenthal Pahwa says
March 12, 2018 at 12:40 pmHi. I’m always amazed when I see small quantities of spices ie 1/4 tsp turmeric. Does it really make a difference? Maybe it’s mostly for the color. I was looking for a cabbage panch puran instant Pot recipe and found this. I’m looking forward to it. (I’ve made the cabbage stovetop)
Piping Pot Curry says
March 12, 2018 at 11:57 pmHey Elyse – That is a great point. I know it does seem surprising similar to the recipes with one clove of garlic :-). You are right that the turmeric in this recipe is just for the light yellow color. If I add more, the color will be too dark for the typical cabbage peas dish. It would not affect the taste much even if you add more. I hope you enjoy it!
Jeanette says
January 27, 2018 at 1:46 pmI tried this with no water and my instant pot said burn. I added a little water and tried it again and it worked that time. I used ginger instead of the cayenne and turmeric. I will definitely make it again.
Piping Pot Curry says
January 27, 2018 at 5:11 pmHey Jeanette – Thank you for sharing the changes you had to make. The newer models of instant pot have been made more sensitive, which is the reason for many burn issues I have been seeing. I have added additional note to the recipe to mention this now. I am glad that you still enjoyed the cabbage peas and will make it again 🙂