This delightful Indian Cabbage with Tomatoes recipe combines the wholesome goodness of cabbage and the tangy sweetness of tomatoes, resulting in a mouthwatering dish bursting with flavors. The combination of aromatic spices and the perfect balance of heat creates a truly satisfying and healthy meal. Let’s dive into the step-by-step instructions to prepare this delicious Indian cabbage with tomatoes dish.

Ingredients needed for Indian Cabbage with Tomatoes:
- 1 small cabbage (approximately 500 g), chopped into medium wide pieces
- 2 small tomatoes, finely chopped (about 1 cup)
- 2.5 tbsp oil
- 1/2 tsp mustard seeds
- 2 long green chilies, finely chopped (about 1 tsp)
- 3/4 tsp salt
- 1/4 tsp heeng (asafoetida)
- 1 tsp Kashmiri chili powder
- 1/3 tsp ginger powder
- 1/3 tsp ground turmeric
- 1 tsp coriander powder
- 1/3 tsp black cumin seeds (also known as Shahi jeera)
- 1 tbsp water
Instructions:
- Heat a pressure cooker over medium heat and add 2.5 tablespoons of oil.
- Once the oil is hot, add 1/2 teaspoon of mustard seeds and allow them to splutter.
- Add the finely chopped tomatoes and the chopped green chilies (1 teaspoon) to the pressure cooker. Stir well.
- Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of heeng (asafoetida) into the mixture. Mix well to combine the flavors.
- Now, add 1 teaspoon of Kashmiri chili powder, 1/3 teaspoon of ginger powder, 1/3 teaspoon of ground turmeric, and 1 teaspoon of coriander powder to the cooker. Stir the spices into the tomato mixture.
- Add the chopped cabbage to the cooker and mix well, ensuring that the cabbage is coated evenly with the tomato-spice mixture.
- Sprinkle 1/3 teaspoon of black cumin seeds (Shahi jeera) over the cabbage and add 1 tablespoon of water to create some steam.
- Close the lid of the pressure cooker and let it come to pressure on high heat. Cook for 1 whistle (approximately 3 to 4 minutes under pressure).
- After the whistle, turn off the heat and allow the pressure to release naturally.
- Once the pressure is released, carefully open the lid of the pressure cooker.
- Give the cabbage a final stir, ensuring that it is tender and well-cooked.
- Transfer the Indian cabbage with tomatoes to a serving dish.
- Serve hot as a side dish with roti, naan, or steamed rice.
Enjoy the flavorsome Indian cabbage with tomatoes dish as a nutritious accompaniment to your meal. The tender cabbage and the tangy tomato blend beautifully with the aromatic spices, making it a delightful addition to any Indian cuisine.
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Moreover, try some of our other recipes
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Kashmiri Aloo Matar – Instant Pot Potato Peas Curry
Moreover, try some of our other recipes. Also try some of our Instant Pot recipes.

Indian Cabbage with Tomatoes
Equipment
- 1 Pressure Cooker
Ingredients
- 1 cabbage, small (500 grams, chopped to large pieces)
- 2 small tomatoes (finely chopped)
- 2.5 tbsp oil of choice
- 1/2 tsp mustard seeds
- 2 long green chillies (1 tsp chopped)
- 1/4 tsp asafoetida (heeng)
- 1/3 tsp ground ginger (sonth)
- 1/3 tsp ground turmeric (haldi)
- 1 tsp ground coriander
- 1/3 tsp black cumin seeds (shahi jeera)
- 1 tbsp water
- 3/4 tsp salt
- 1 tsp Kashmiri Chili Powder
Instructions
- Heat a pressure cooker over medium heat and add 2.5 tablespoons of oil.
- Once the oil is hot, add 1/2 teaspoon of mustard seeds and allow them to splutter.
- Add the finely chopped tomatoes and the chopped green chilies (1 teaspoon) to the pressure cooker. Stir well.
- Sprinkle 3/4 teaspoon of salt and 1/4 teaspoon of heeng (asafoetida) into the mixture. Mix well to combine the flavors.
- Now, add 1 teaspoon of Kashmiri chili powder, 1/3 teaspoon of ginger powder, 1/3 teaspoon of ground turmeric, and 1 teaspoon of coriander powder to the cooker. Stir the spices into the tomato mixture.
- Add the chopped cabbage to the cooker and mix well, ensuring that the cabbage is coated evenly with the tomato-spice mixture.
- Sprinkle 1/3 teaspoon of black cumin seeds (Shahi jeera) over the cabbage and add 1 tablespoon of water to create some steam.
- Close the lid of the pressure cooker and let it come to pressure. Cook for 1 whistle (approximately 3 to 4 minutes under pressure).
- After the whistle, turn off the heat and allow the pressure to release naturally.
- Once the pressure is released, carefully open the lid of the pressure cooker.
- Give the cabbage a final stir, ensuring that it is tender and well-cooked.
- Transfer the Indian cabbage with tomatoes to a serving dish.
- Serve hot as a side dish with roti, naan, or steamed rice.