Cabbage Potato Peas Curry – Instant PotBack ButtonSearch IconFilter Icon

Put instant pot on saute mode high.Add oil and let it get hot.Once oil is hot, add cumin seeds and fry well.Add curry leaves, onions, green chili and fry till onion edges turn brown.Now add ginger garlic paste and for 2 to 3 mins.Add turmeric powder. (I added 1 tsp now and 1 tsp later)Add potatoes and fry till they are semi cooked or for 5 mins. (to avoid sticking add 1/4 cup water).Add salt, coriander powder, red chili powder and more turmeric powder (1tsp).Turn off the saute mode.Add 3/4 cup to 1 cup water to deglaze the pot (if anything is stuck to bottom, gently scrape off). This will prevent Burn symbol.Add cabbage and peas, mix well. (when cabbage is cooked it will leave lot of water but to be safe, add little more water if desired. I added 1/2 cup water)Put the lid, vent to sealing position. Do manual LOW pressure for 3 mins. Do quick release after 2 mins in warm mode.If excess water is there, put on saute mode to evaporate.Garnish with Cilantro if desired.