Ingredients
Equipment
Method
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.
