Craving a mouth-watering Indian vegetable dish that's bursting with flavor and can be prepared in just 15 minutes? Look no further! This Instant Pot Indian Cabbage and Peas recipe is about to revolutionize your weeknight cooking, delivering authentic Indian cuisine directly to your dinner table with minimal effort and maximum taste. Imagine tender cabbage and sweet green peas infused with aromatic cumin and warming turmeric – a simple yet spectacular dish that will transport your taste buds straight to the streets of India!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 small cabbage, chopped
- 1 cup green peas (fresh or frozen)
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
Instructions
- Prepare all ingredients by washing and chopping the cabbage into medium-sized pieces, finely chop the onion, and dice the tomatoes.
- Turn on the Instant Pot and select the Sauté mode. Add oil and let it heat for 30 seconds.
- Add cumin seeds to the hot oil and let them sizzle and become fragrant for about 20-30 seconds, stirring to prevent burning.
- Add chopped onions and sauté until they become translucent and light golden, approximately 2-3 minutes.
- Stir in turmeric powder and mix well, cooking for an additional 30 seconds to release its flavors.
- Add chopped tomatoes and cook until they become soft and start to break down, about 2 minutes.
- Add chopped cabbage, green peas, and salt. Stir to combine all ingredients thoroughly.
- Close the Instant Pot lid, set the valve to sealing position, and cook on Manual/Pressure Cook mode for 3-4 minutes at high pressure.
- Once cooking is complete, do a quick release of pressure by carefully moving the valve to venting position.
- Open the lid, gently stir the cabbage and peas, and check seasoning. Adjust salt if needed.
- Serve hot as a side dish with rice, roti, or as a standalone vegetable preparation.
Tips
- Choose fresh, crisp cabbage for the best texture and flavor. A small, compact cabbage works best for this recipe.
- For extra depth of flavor, consider adding a pinch of garam masala or red chili powder when you add the turmeric.
- Use fresh green peas if possible, but high-quality frozen peas are an excellent time-saving alternative.
- Be careful not to overcook the vegetables – the 3-4 minute pressure cooking time ensures they remain tender-crisp.
- For a protein boost, you can add paneer cubes or cooked chickpeas to the dish before the final pressure cook.
- If you prefer a slightly saucier consistency, you can add 1/4 cup of water or vegetable broth before pressure cooking.
- Let the dish rest for 2-3 minutes after quick release to allow flavors to meld together perfectly.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 5g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
