Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons oil (10 ml)
  • 3/4 teaspoon mustard seeds
  • 1/4 teaspoon hing (asafoetida)
  • 1 inch ginger (chopped)
  • 1 green chili (sliced)
  • 1 medium onion (chopped)
  • 10 curry leaves
  • 2 tablespoons water (30 ml)
  • 1 small cabbage (chopped, around 300 grams, around 4 cups chopped cabbage)
  • 1/2 cup green peas (I used frozen)
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon garam masala
  • 1/2-3/4 teaspoon salt (adjust to taste)
  • lemon juice

Instruction

  • Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add mustard seeds and let them pop.
  • Add hing, then add ginger, green chili, onion and curry leaves.Saute for 2 to 3 minutes until onions soften.
  • Then add 2 tablespoons water.And de-glaze the pot by scrapping the bottom. There should be no browned bits at the bottom of the pot.
  • Add cabbage and green peas and then add coriander powder, turmeric powder, garam masala salt. Stir to combined everything together.
  • Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 2 minutes (or 3 minutes if you prefer softer cabbage) with the pressure valve in the sealing position.
  • Quick release the pressure. Open the pot and add lemon juice. If there's any excess water, you can press saute and cook for 2 minutes until it becomes little dry.
  • Serve patta gobhi matar with roti or rice!