Fast Curries
Stir Fry Indian Cabbage – Instant Pot Patta Gobi
One of my preferred cabbage recipes! See how to make delicious Stir Fry Indian Cabbage – Instant Pot Patta Gobi- with ground turmeric, ground coriander, and ground cumin. Effortless, fast, and mouthwatering!
Think cabbage is a little too boring? I am here to sway you otherwise.
This cabbage is insanely good and super easy to make with hardly any ingredients. It comes together in less than 20 minutes!
What ingredients do I need to make Stir Fry Indian Cabbage – Instant Pot Patta Gobi?
Cabbage, oil, mustard seeds, ground cumin, ground coriander, ground turmeric, salt, water (optional), and Serrano peppers.
Making Stir Fry Indian Cabbage – Instant Pot Patta Gobi:
Making this cabbage recipe could not be simpler.
First, select sauté on the instant pot. Next, add oil to the pot. When the oil is hot, add mustard seeds.
Furthermore, when the mustard seeds splutter add Serrano peppers.
Consequently, add ground coriander, ground cumin, ground turmeric, and salt. Give it a good stir. Here, you can add one tablespoon of water. This is totally optional. I typically don’t add water in this recipe. I have the old version of the instant pot. However, if yours tends to give the burn notice then add water.
Then add the shredded cabbage and stir well.
Next, press cancel. Then, secure the lid on the pot. Furthermore, select manual and cook at high pressure for 2 minutes. Finally, when cooking is complete, use quick pressure release to depressurize. Serve hot coupled with tortilla, naan, or steamed rice.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Try some of our other recipes:
Instant Pot Sukhe Cholay Methi Palak
Stir Fry Indian Cabbage – Instant Pot Patta Gobi
Equipment
- Instant Pot
Ingredients
- 2 tbsp oil of choice
- 1 tsp mustard seeds (rai)
- 4 Serrano peppers (small) slit lengthwise into 2 halves
- 1.5 tsp ground coriander (dhaniya powder)
- 1 tsp ground cumin (jeera powder)
- 1/4 tsp ground turmeric (haldi)
- 1 tsp salt
- 1 tbsp water {optional}
- 1/2 head green cabbage shredded or roughly
chopped {5 and 1/2 cups chopped}
Instructions
Prep
- Shred 1/2 head of a green cabbage or chop it roughly.
- Slit the Serrano peppers into 2 halves lengthwise.
Cook
- Select sauté on the instant pot and adjust to normal. Add oil to the pot. When the oil is hot, add mustard seeds.
- When the mustard seeds splutter add Serrano peppers.
- Then add ground coriander, ground cumin, ground turmeric, and salt. Give it a good stir. You can add one tablespoon of water in this step. Adding water is totally optional. I typically don't add water in this recipe. I have the old version of the instant pot. However, if yours tends to give the burn notice then add water.
- Then add the shredded cabbage and stir well.
- Press cancel. Secure the lid on the pot. Select manual and cook at high pressure for 2 minutes. When cooking is complete, use quick pressure release to depressurize. Transfer in a serving bowl.
- Serve with naan {Indian flat bread}, steamed rice, or tortilla.
Notes
- On a scale of 1 to 5, in terms of spice levels, I would place this dish at a 3. You can eliminate the Serrano peppers if you cant tolerate heat. You could also reduce the number of Serrano peppers to make it less spicy.
- Cabbage tends to give out water and cook without additional water. However, if your instant pot tends to give the burn notice add 1 tablespoon water.
