Cabbage Potato Peas Curry

Cabbage Potato Peas Curry is a quick, flavorful, and nutrient-packed Indian curry that combines tender cabbage, soft potatoes, and sweet green peas in a fragrant blend of spices. This vegan and gluten-free dish is perfect for busy weeknights or when you want a light yet hearty side dish. With its vibrant colors, aromatic spices, and slightly tangy finish, it’s a comforting curry that pairs beautifully with chapatis, roti, parathas, or steamed rice.

Whether you’re cooking in an Instant Pot for speed or on the stovetop for traditional flavor, this curry is easy to make in under 20 minutes and delivers authentic Indian taste every time.

Why You’ll Love This Recipe

• Quick and easy: Ready in just 20 minutes using an Instant Pot or stovetop.
• Healthy and wholesome: Packed with fiber, vitamins, and plant-based protein.
• Vegan and gluten-free: Perfect for a variety of diets.
• Versatile: Pairs well with rotis, chapatis, parathas, or rice.
• Flavorful and aromatic: A rich blend of Indian spices makes every bite delicious.

Ingredients

Vegetables and Base

• 4 cups cabbage, shredded – Mild, crunchy, and absorbs flavors beautifully.
• 2 medium potatoes, diced (1-inch pieces) – Adds heartiness and texture.
• ½ cup green peas (fresh or frozen) – Sweet, tender, and colorful.
• 1 medium onion, finely chopped – Provides a savory base.
• 2 green chilies, finely chopped – Mild heat and aroma.
• 1 tablespoon ginger garlic paste – Adds warmth and depth.
• 1 tablespoon oil – For sautéing the spices and vegetables.
• ½ cup water + 2 tablespoons extra – Adjusts consistency of curry.
• 1 tablespoon lemon juice or 1 teaspoon amchur powder – Adds tanginess.
• 2 tablespoons chopped cilantro (optional) – Fresh garnish.
• Salt to taste – Enhances all flavors.

Dry Spices

• ½ teaspoon ground turmeric (haldi) – Earthy color and subtle flavor.
• ½ teaspoon red chili powder or cayenne – Adds gentle heat.
• 1 teaspoon coriander powder – Aromatic and citrusy undertone.
• ½–1 teaspoon garam masala – Warm, complex flavor finish.
• ½ teaspoon cumin seeds (jeera) – Toasted for aroma at the start.

How to Make Cabbage Potato Peas Curry

Instant Pot Method

1. Press SAUTE on the Instant Pot and heat oil. Add cumin seeds and let them splutter.
2. Add ginger-garlic paste, green chilies, and onions. Saute until onions turn soft.
3. Add diced potatoes and cook 2–3 minutes until half-cooked. Add ¼ cup water to prevent sticking.
4. Stir in turmeric, coriander powder, red chili powder, garam masala, and salt. Mix well and scrape any sticking spices.
5. Add shredded cabbage, peas, and extra 2 tablespoons of water if needed. Close the lid and set pressure valve to Sealing. Cook on High Pressure for 1 minute.
6. Do a Quick Release when the Instant Pot beeps. Sprinkle lemon juice and optional cilantro, mix gently, and serve hot.

Stovetop Pot Method

1. Heat oil in a Kadai or large pan over medium heat. Add cumin seeds and let splutter.
2. Add ginger-garlic paste and green chilies, sauté 20 seconds. Add onions and sauté 2–3 minutes until soft.
3. Add diced potatoes, cook 2–3 minutes until semi-cooked. Add ¼ cup water to prevent sticking.
4. Stir in dry spices and salt. Add shredded cabbage, peas, and extra 2 tablespoons water.
5. Cover and cook on medium-low flame for 10 minutes, stirring occasionally.
6. Finish with lemon juice and chopped cilantro, then serve hot.

Tips for Success

• Potatoes first: Semi-cook potatoes before adding cabbage to ensure even cooking.
• Adjust water: Prevents burn alerts in Instant Pot and maintains desired curry consistency.
• Optional tomato addition: For a tangier curry, add chopped tomatoes during sauté.
• Cabbage texture: Quick pressure release keeps it slightly crunchy; wait a few minutes for softer cabbage.
• Double batch: Can be doubled in a 6-quart Instant Pot without changing cook time.

Equipment Needed

• Instant Pot or pressure cooker (or stovetop pan/kadai)
• Knife and cutting board
• Mixing spoon or spatula
• Measuring spoons and cups

Recipe Variations

• Tomato Cabbage Curry: Add 1–2 chopped tomatoes for tanginess.
• Spicy Curry: Increase green chilies or red chili powder for heat.
• Mixed Vegetable Curry: Include carrots, beans, or cauliflower for extra variety.
• Coconut Curry: Add ¼ cup coconut milk for creamy texture.

Serving Suggestions

• Serve hot with chapati, roti, paratha, or steamed rice.
• Garnish with fresh cilantro for a burst of color and flavor.
• Pair with yogurt or raita to balance spices.

FAQs

Can I make this curry ahead of time?
Yes, it stores well in the refrigerator for up to 2–3 days. Reheat gently on the stovetop or microwave.

Can I freeze it?
Yes, freeze in an airtight container. Reheat and adjust water if needed.

Can I use frozen vegetables?
Frozen peas work perfectly; cabbage can be shredded fresh or frozen, but adjust cooking time slightly.

Can I make it spicier or milder?
Yes, adjust green chilies and red chili powder to taste.

Is this curry vegan?
Yes, it’s completely plant-based and gluten-free.

Final Thoughts

Cabbage Potato Peas Curry is a simple yet flavorful side dish that brings authentic Indian flavors to your table in under 20 minutes. With tender potatoes, sweet peas, and aromatic cabbage cooked in a perfect blend of spices, this curry is both comforting and nutritious. It’s a quick go-to recipe for weeknights, meal prep, or anytime you want a delicious, vegan-friendly dish full of flavor.

Print