Tangy Cabbage

Instant Pot Tangy Cabbage Curry / Kashmiri Khatte Bandh Gobhi

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Instant Pot Tangy Cabbage Curry / Kashmiri Khatte Bandh Gobhi

A lot Kashmiri food dishes are sour and tangy. For example: Tangy eggplant (khate baingan), tangy apples, tangy lotus root vegetable, and several others. These vegetables are sour, spicy, and flavorful. They taste different and exotic. I will post all these recipes eventually.
So let’s get back to Kashmiri khatte bandh gobhi. This vegetable is very easy to make. You don’t need onions or tomatoes. The cabbage needs to be cut into large pieces, like 4 to 5 inches each chopped roughly. The typical Kashmiri spices need to be added, like red chili powder (cayenne pepper), ground fennel, and ground ginger. It is very easy to make and takes about 20 minutes. Lemon juice or tamarind water is also added to make the dish tangy.
I have made this recipe in the instant pot. For the stove top version you can follow the same steps. Once you add all the ingredients, cover the pot with a lid and cook on medium-heat until the cabbage is cooked. Keep stirring in between.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Indian
Keyword: Indian, Indian food, Instant Pot, Instant Pot Cabbage, Instant Pot Kashmiri Cabbage
Servings: 4
Author: Shilpa




  • Wash and chop the cabbage roughly into 4 to 5 inch pieces. Make sure the water is all drained out and the cabbage is dry.


  • Turn on the instant pot on sauté mode.
  • When the inner pot is hot, add oil. In about 30 seconds, add cumin seeds.
  • When the cumin seeds splutter add asafoetida.
  • Then in about 30 seconds, add red chili powder and Kashmiri chili powder with water right away to prevent the chili from burning.
  • Then add, fennel, ginger, salt, and keep stirring to prevent the spices from burning.
  • Then in about 30 seconds add the cabbage and stir.
  • Finally, add lemon juice and give it a good stir. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
  • Turn off the instant pot, secure the lid and close the pressure-release valve.
  • Select manual/high pressure for 2 minutes.
  • When the cooking is complete, use quick release to depressurize. Open the lid.
  • Transfer into a serving bowl.


  • Serve with steamed rice.


  • This recipe has been tried on the 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
  • Typically, mustard oil is used for this recipe, but you can use any oil of your choice.
  • Instead of lemon juice you can use tamarind water too, but I prefer lemon juice. Its more convenient.
  • Ground cayenne pepper and red chili powder can be used interchangeably as both of them make the dish spicy. So if you don’t have red chili powder you can use cayenne pepper instead.
  • Kashmiri red chili powder instantly imparts a vibrant red color to any dish and is not very spicy. 
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My name is Shilpa Tiku. I am a foodie and love experimenting with different cuisines. Originally a Kashmiri, born in Mumbai and currently live in Dallas.

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