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Potato, Cabbage, and Peas Curry

Indian-style potato, cabbage, and peas curry. Extremely easy to make and flavorful, this home-style dry curry is made in under 25 minutes. This simple vegan and gluten-free curry goes well with rice, roti, or just by itself.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Side Dish
Cuisine Indian Cuisine.

Ingredients
  

  • 3 Cups Shredded fresh Cabbage (wash it properly and drain it)
  • 2 Medium /Small Potato, diced into one inch pieces.
  • 1 Medium finely chopped onion
  • ½ Cup Frozen Green Peas
  • 1 Tbsp Avocado oil or any oil of your choice
  • ½ Tsp Cumin seeds
  • Pinch of asafoetida
  • 1-2 Dry Red Chili
  • ½ Tsp Turmeric Powder
  • salt, accoording to the taste
  • ½ Tsp Coriander Powder
  • ½ Tsp Red Chili Powder
  • ¼ Cup Chopped cilantro for garnish
  • 1 Tbsp Lime juice
  • 1 Tsp Ginger-Garlic Paste

Instructions
 

How to Make on a Stovetop

  • Take a pan. Add oil to it. Heat it.
  • When it's hot enough add cumin seeds, dry red chili, and asafoetida. Stir for 30 seconds.
  • Add onion and saute till it looks soft. Mix all the diced potatoes, turmeic powder, and a little bit of salt and saute on medium flame till it looks a little caramalized or light brown in color.
  • Cover the pan with a lid and keep it on slow flame. Cook the potatoes till they are sixty-seventy percent done.
    Remove the lid, and add cabbage, peas, red chili powder, and coriander powder to it.
  • Mix well and cook on medium/slow flame. Cover the pan with a lid for 1 minute.
  • Remove the lid. Cook on medium flame till it's done up to your taste. Check the salt. If you have to add, do it now.
  • Garnish with cilantro and lime juice.
  • Enjoy.

How to Make in An Instant Pot-

  • Turn on the saute button of the Instant pot. Add oil to it. When it displays hot, add cumin seeds, dry red chili, and asafoetida.
  • Next, add ginger-garlic paste and saute till the raw smell is gone.
  • Next, add chopped onions and saute till they turn soft.
  • Add diced potatoes, turmeric powder, and a little bit of salt to it. Cook for 2-3 minutes till they are half-cooked. Scrape the bottom if it's sticking and add one tbsp of water to it.
  • Now add cabbage, peas, red chili powder, and coriander powder to the Instant pot.
  • Mix properly. Add one tbsp of water and scrape the bottom again, otherwise, the burn sign will come up.
  • Close the lid and turn the vent to seal in position. Cook on high pressure for one minute.
  • Release the pressure manually and remove the lid.
  • Stir the curry once and taste the salt. If needed, adjust it.
  • Garnish with cilantro and lime juice.
  • Serve and enjoy.
Tried this recipe?Let us know how it was!