Empty My Fridge
Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)- Gf
Ingredients
- Peanut oil1 tsp
- Mustard seed½ tsp
- Curry8
- Chili pepper · chopped1 tsp
- Garlic · chopped3 cloves
- Asafoetida1
- Turmeric · powder½ tsp
- Cabbage · finely chopped3 cups
- Salt⅔ tsp
- Pea½ cups
- Cilantro · flakes
Instructions
- Set the Instant Pot to sauté on More and let the oil heat up.
- Add the mustard seeds and cook until they change colour and start to pop.
- Add the curry leaves, garlic, green chili and asafoetida if using. Stir well and cook for 30 to 60 seconds, stirring often.
- Stir in the turmeric, then turn off sauté.
- Add the cabbage and salt and mix well. Add the water and mix well.
- Close the lid and pressure cook on low pressure for 3 minutes (4 minutes if the cabbage was not finely chopped or has tough leaves). Let it sit for 5 minutes, then quick release.
- Stir in the peas and let them sit for a minute. Garnish with cilantro and pepper flakes, and add lemon juice if you like.
Summarized from Vegan Richa's video. Watch it for the details.
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