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Stir Fry Indian Cabbage - Instant Pot Patta Gobi

Delicious Indian style cabbage with ground turmeric, ground coriander and ground cumin. Effortless, fast, and mouthwatering!

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 4


  • Instant Pot


  • 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
    {5 and 1/2 cups chopped}



  • Shred 1/2 head of a green cabbage or chop it roughly.
  • Slit the Serrano peppers into 2 halves lengthwise.


  • 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.


  • 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.