Indian Cabbage with Tomatoes

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:

1. Heat a pressure cooker over medium heat and add 2.5 tablespoons of oil.
2. Once the oil is hot, add 1/2 teaspoon of mustard seeds and allow them to splutter.
3. Add the finely chopped tomatoes and the chopped green chilies (1 teaspoon) to the pressure cooker. Stir well.
4. Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of heeng (asafoetida) into the mixture. Mix well to combine the flavors.
5. 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.
6. Add the chopped cabbage to the cooker and mix well, ensuring that the cabbage is coated evenly with the tomato-spice mixture.
7. Sprinkle 1/3 teaspoon of black cumin seeds (Shahi jeera) over the cabbage and add 1 tablespoon of water to create some steam.
8. 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).
9. After the whistle, turn off the heat and allow the pressure to release naturally.
10. Once the pressure is released, carefully open the lid of the pressure cooker.
11. Give the cabbage a final stir, ensuring that it is tender and well-cooked.
12. Transfer the Indian cabbage with tomatoes to a serving dish.
13. 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

Collard and Lotus Stem Curry

Black Pepper Potatoes

Kashmiri Aloo Matar – Instant Pot Potato Peas Curry

Moreover, try some of our other recipes. Also try some of our  Instant Pot  recipes.

Print

Indian Cabbage with Tomatoes

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.

Course Side Dish

Cuisine Indian Food

Keyword Cabbage Recipe, Cabbage with Tomatoes, Easy Cabbage, Easy Patta Gobi, Indian Pressure Cooker Cabbage, Patta Gobi Recipe, Patta Gobi Tamatar

Prep Time 2 minutes minutes

Cook Time 6 minutes minutes

Total Time 8 minutes minutes

Servings 3

Author Shilpa

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.