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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
Servings: 0
Course: Main Course, Side Dish
Cuisine: Indian Cuisine.
Ingredients Method

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

Method
 

How to Make on a Stovetop
  1. Take a pan. Add oil to it. Heat it.
  2. When it's hot enough add cumin seeds, dry red chili, and asafoetida. Stir for 30 seconds.
  3. 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.
  4. 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.
  5. Mix well and cook on medium/slow flame. Cover the pan with a lid for 1 minute.
  6. 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.
  7. Garnish with cilantro and lime juice.
  8. Enjoy.
How to Make in An Instant Pot-
  1. 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.
  2. Next, add ginger-garlic paste and saute till the raw smell is gone.
  3. Next, add chopped onions and saute till they turn soft.
  4. 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.
  5. Now add cabbage, peas, red chili powder, and coriander powder to the Instant pot.
  6. Mix properly. Add one tbsp of water and scrape the bottom again, otherwise, the burn sign will come up.
  7. Close the lid and turn the vent to seal in position. Cook on high pressure for one minute.
  8. Release the pressure manually and remove the lid.
  9. Stir the curry once and taste the salt. If needed, adjust it.
  10. Garnish with cilantro and lime juice.
  11. Serve and enjoy.
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