Home>Recipe>Instant Pot Indian Cabbage Recipe Guide

Instant Pot Indian Cabbage Recipe Guide Instant Pot Indian Cabbage Recipe Guide

Recipe

Instant Pot Indian Cabbage Recipe Guide

Written by: Lucas Johnson

Whipping up my Instant Pot Indian Cabbage recipe is a breeze! Aromatic spices, crunchy cabbage, and tangy tomatoes meld together for a mouthwatering dish. It's my go-to for a quick, satisfying meal.

(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)

In my kitchen, magic happens when the aroma of spices fill the air. Imagine this: cumin sizzling in hot oil, the pungency of garlic mingling with sweet onions, and the vibrant blend of turmeric and coriander painting everything a golden hue. Today, I'm sharing one of my treasured recipes - an Instant Pot Indian Cabbage dish that's warm, comforting, and bursting with flavors that are nothing short of a celebration for your taste buds. Let's dive right in!

Ingredients for Instant Pot Indian Cabbage

  • Cabbage: Crucial base of the dish, provides fiber and texture, absorbs flavors well, and cooks quickly in the instant pot.
  • Onion: Adds depth and sweetness to the dish, a staple in Indian cooking, enhances overall flavor profile.
  • Tomatoes: Brings acidity and juiciness, adds freshness and color, complements the spices and balances the dish.
  • Garlic: Infuses a pungent flavor, enhances the aroma, and adds depth to the overall taste of the dish.
  • Cumin seeds: Earthy and warm flavor, essential in Indian cuisine, adds a nutty undertone and aromatic essence.
  • Turmeric powder: Adds vibrant color, earthy flavor, and anti-inflammatory properties, a staple spice in Indian cooking.
  • Coriander powder: Adds a citrusy and slightly sweet flavor, complements other spices, and enhances the overall taste.
  • Garam masala: Aromatic spice blend, adds warmth and depth of flavor, essential in Indian cooking, enhances the dish's complexity.
  • Oil: Used for sautéing, adds richness and depth of flavor, prevents sticking, and helps distribute heat evenly.
  • Cilantro: Fresh herb garnish, adds a pop of freshness, complements the dish's flavors, and enhances the visual appeal.

READ MORE: Instant Pot Pho Recipe: Simple & Flavorful

Tools & Equipment Needed

  • Instant Pot: Essential for pressure cooking the cabbage quickly and efficiently.
  • Knife: Needed for chopping the cabbage, onion, garlic, and tomatoes for this recipe.

Serves: 4 people

Preparation time: 10 minutes

Cooking time: 5 minutes

Total time: 15 minutes

Ingredients:

  • 1 small head of cabbage, shredded
  • 1 onion, chopped
  • 2 tomatoes, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons oil
  • Fresh cilantro for garnish

Instructions:

  1. Turn on the Instant Pot to sauté mode and heat oil.
  2. Add cumin seeds and let them splutter.
  3. Add chopped onions and minced garlic. Sauté until onions are translucent.
  4. Add turmeric powder, coriander powder, and garam masala. Mix well.
  5. Add diced tomatoes and cook until they soften.
  6. Add shredded cabbage and salt. Mix everything well.
  7. Close the Instant Pot with the lid and set it to manual high pressure for 5 minutes.
  8. Once done, do a quick pressure release and open the lid.
  9. Garnish with fresh cilantro and serve hot.

Nutritional value:

Per Serving in Calories: 120 kcal | Carbohydrates: 15 g | Protein: 2 g | Total Fat: 6 g | Saturated Fat: 1 g | Trans Fat: 0 g | Monounsaturated Fat: 4 g | Polyunsaturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 300 mg | Dietary Fiber: 6 g | Sugar: 8 g | Calcium: 100 mg | Potassium: 400 mg | Iron: 2 mg | Vitamin A: 500 µg | Vitamin C: 40 mg

Preparing Indian Cabbage Ahead of Time and Freezing Tips

Make Ahead Instructions

  • You can prepare the cabbage curry ahead of time and store it in an airtight container in the refrigerator for up to 3 days.
  • When ready to serve, reheat the curry on the stovetop or in the microwave until heated through.

Freezing Instructions

  • To freeze, let the cabbage curry cool completely before transferring it to a freezer-safe container or bag.
  • Freeze for up to 3 months.
  • Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave until warmed.

Cabbage is a versatile vegetable that can be used in a variety of dishes, from stir-fries to soups, and even as a low-carb alternative to noodles in lasagna.

Common Questions About Making Instant Pot Indian Cabbage

FAQ:
Is this Instant Pot Indian Cabbage recipe spicy?
This recipe is mildly spiced, but you can adjust the heat level by adding more chili powder or fresh green chilies.
Can I use pre-shredded cabbage for this recipe?
Yes, you can use pre-shredded cabbage to save time. Just make sure it's fresh and not too finely shredded.
How long does it take to cook this cabbage dish in the Instant Pot?
The cooking time in the Instant Pot is just 5 minutes, making it a quick and easy dish to prepare.
Can I make this recipe ahead of time and reheat it later?
Yes, you can make this dish ahead of time and reheat it when ready to serve. It stays well in the refrigerator for a few days.
Is this Indian cabbage recipe suitable for a vegan diet?
Yes, this Instant Pot Indian Cabbage recipe is vegan-friendly as it contains no animal products.

Was this page helpful?