Instant Pot Patta Gobhi Matar (Cabbage & Peas)

Simple Indian stir-fry with cabbage and green peas! This Patta Gobhi Matar goes well with roti or any bread of choice.

This vegan side is made in the Instant Pot and gets done in less than 30 minutes.

instant pot patta gobhi matar served in a small copper bowl and some curry leaves placed in the background

I love how convenient it is to make Indian sabzis that I grew up eating in the Instant Pot!

Almost all everyday Indian recipes are can be easily cooked in the electric pressure cooker.

Patta Gobhi Matar (Patta gobhi= cabbage and matar=green peas) is a simple stir-fry made with these two veggies- cabbage and peas.

My mom made it usually during winters as green peas were available in abundance at that time in Delhi.

Growing up, I wasn’t a fan of cabbage. I mean I ate it but it was not my favorite vegetable.

It still isn’t but now I like it and make it when I am bored of the usual veggies that I eat.

This Patta Gobhi Matar

✓ is made in the Instant Pot

✓ is vegan and can be made gluten-free

✓ gets done in one-pot and in less than 30 minutes from start to finish

✓ goes well with breads like roti or as a side with rice

This dish is really simple, there are few basic Indian spices and it gets done quickly.

You would notice that the recipes calls for only 2 tablespoons water. Yes, that is correct!

It’s not a typo. Not all veggies need tons of water to cook in the Instant Pot.

And cabbage is one of them. It releases a lot of water when pressure cooked so 2 tablespoons is more than enough.

When I first made this recipe, I added around 1/4 cup water in my 6qt Instant Pot and ended up with way too much water.

So cabbage doesn’t really any water at all to cook. It has plenty of its own!

I pressure cooked the cabbage for 2 minutes only. If you want softer cabbage, you may cook for 3 minutes.

This is one of those sabzis that I like with a side of dal (like moong dal) and roti.

Simple meal which I can eat pretty much everyday!

Stove-top instructions: follow this recipe for stove-top version of this dish!

Method

1- Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add mustard seeds and let them pop.

2- Add hing, then add ginger, green chili, onion and curry leaves.

Saute for 2 to 3 minutes until onions soften.

3- Then add 2 tablespoons water.

4- And de-glaze the pot by scrapping the bottom. There should be no browned bits at the bottom of the pot.

step by step picture collage of making a cabbage peas stir fry in instant pot

5- Add cabbage and green peas and then add coriander powder, turmeric powder, garam masala salt.

6- Stir to combined everything together.

7- 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.

8- 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.

step by step picture collage of making a cabbage peas stir fry in instant pot

Serve instant pot patta gobhi matar with roti or rice!

instant pot patta gobhi matar served in a small copper bowl and some curry leaves placed in the background

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Instant Pot Patta Gobhi Matar

Cabbage and green peas Indian stir-fry made in the Instant Pot! Pairs well with rice or any flatbread. Vegan.

instant pot patta gobhi matar served in a small copper bowl and some curry leaves placed in the background
Course Side Dish
Cuisine Indian
Keyword instant pot patta gobhi matar
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3
Calories: 131 kcal
Author: Manali
5 from 1 vote
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Ingredients

  • 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

Instructions

  1. Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add mustard seeds and let them pop.

  2. Add hing, then add ginger, green chili, onion and curry leaves.

    Saute for 2 to 3 minutes until onions soften.

  3. 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.

  4. Add cabbage and green peas and then add coriander powder, turmeric powder, garam masala salt. Stir to combined everything together.

  5. 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.

  6. 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.

  7. Serve patta gobhi matar with roti or rice!

Recipe Notes

  1. Skip hing to make the recipe gluten-free.
  2. If you want softer cabbage cook for 3 minutes on high pressure.
  3. Cabbage releases a lot of water when pressure cooked so 2 tablespoons of water was enough here. However, this recipe hasn't been tested in a 8qt and you might need to add more water there since it has a bigger surface area. I would recommend adding 1/4 cup for 8qt.
Nutrition Facts
Instant Pot Patta Gobhi Matar
Amount Per Serving
Calories 131 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 484mg21%
Potassium 517mg15%
Carbohydrates 23g8%
Fiber 9g38%
Sugar 11g12%
Protein 5g10%
Vitamin A 544IU11%
Vitamin C 168mg204%
Calcium 124mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

One thought on “Instant Pot Patta Gobhi Matar (Cabbage & Peas)

  1. 5 stars
    If you mention that the longer the dough is set aside, the better bhaturas it makes, it would be another feather to your cap! Longer means I set it aside on my kitchen shelf nearly 5 hours, my local areas temperature being 28 degree celcius. You have already mentioned in your recipe to set aside the dough in a warm place for a minimum of 1 hour.
    Many thanks again !!

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