Cabbage potato curry step-by-step recipe with video and photos.
About this recipe
Finely shredded cabbage cooked with potatoes and peas is a simple and flavourful dish that can be enjoyed with steamed rice, roti, and sometimes just by itself. Popularly called bandhakopir torkari, this Bengali-style cabbage curry is made without onion and garlic. This delicious curry can also be paired with red rice.
This semi-dry curry uses minimal spices and is very similar to the North Indian patta gobi sabzi. This dish has a perfect balance of spices, tang, and sweetness. It is also known as niramish bandhakopir ghanto (niramish means vegetarian dishes made without onion and garlic).
Traditionally, this cabbage curry is made on the stovetop where cabbage is slow-cooked with spices and its own juices until it turns into a delicious mush; however, the process takes time and a lot of monitoring. Making this cabbage sabzi in Instant Pot is really simple and it saves a lot of time. It also needs less monitoring and stirring and the dish is ready in 20 minutes.
Read on for ingredients, step-by-step instructions, and useful tips for this Indian-style white cabbage curry recipe. For a variation, try the Bengali-style papaya potato curry made in the Instant Pot. Also, click here if you are looking for a delicious potato cauliflower curry recipe.
Cabbage: Use fresh cabbage and shred it finely.
Potatoes: Cut them into small and even cubes.
Peas: Traditionally, fresh peas are used; however, I have used frozen peas. Both work well for this dish.
Tomato: Ripe and juicy tomatoes form the base of the dish.
Spices: The whole spices used are cumin seeds, bay leaf, dried chili, cinnamon, and cardamom. The powdered spices used are cumin powder, turmeric powder, and garam masala.
Other ingredients: Sugar (see tips section below), ginger, green chili, and cilantro.
Heat oil and add cumin seeds, bay leaf, cinnamon, cardamom, ginger, and green chili. Saute for a few seconds (step 1).
Add tomatoes, cumin powder, turmeric powder, sugar, and salt. Mix well and saute until the tomatoes are soft, about 1-2 minutes (steps 2,3).
Add the potatoes and let them saute for 2-3 minutes (step 4).
Deglaze the pot, then add the cabbage and peas (step 5).
Mix well and add ½ cup of water. Secure the Instant Pot lid and set it to pressure cook mode for 3 minutes (steps 6,7).
Let the pressure release naturally for 5 minutes, then do a quick release (step 8).
Put the Instant Pot back in saute mode so that the excess moisture can dry (step 9).
Add garam masala and cilantro. Mix well. Serve with roti or rice (step 10).
It is important to shred the cabbage thinly and evenly. I like to use a food processor to do this.
When made on a stovetop, water is not added and the cabbage is cooked in its own juices. However, in the IP version, I add a small amount of water (½ cup) to ensure that the masala does not burn and to help the pressure build.
If there is a lot of moisture after cooking, put the Instant Pot back to saute mode and let the excess moisture dry. This may take 2-3 minutes depending upon the moisture content.
Cabbage and potato have different cooking times. After adding potatoes, let it saute for 2-3 minutes, then add the cabbage and pressure cook. This way, they will be cooked evenly together.
A very small amount of sugar is used. It does not make the dish sweet but rather balances the flavors. I highly recommend not skipping it.
Click here for my collection of Instant Pot Indian curries.
It can be stored in the refrigerator for up to 5 days. You can also freeze it for up to three months.
Cabbage Potato Curry in Instant Pot
- 5 cups cabbage finely shredded
- 2 potatoes
- 3 tablespoon oil
- 1 teaspoon cumin seeds
- 2 dried red chili
- 1 bay leaf
- 2 small piece cinnamon
- 2 cardamom
- 1 inch ginger finely chopped
- 1-2 green chili finely chopped
- 2 large tomatoes chopped
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- ½ cup peas
- ¼ teaspoon sugar
- Salt to taste
- 1 teaspoon garam masala
- 2 tablespoon coriander leaves (cilantro)
- Set the Instant Pot in saute mode and add oil.
- Once it heats, add cumin seeds, bay leaf, cinnamon, cardamom, ginger, and green chili. Saute for a few seconds.
- Add tomatoes, cumin powder, turmeric powder, sugar, and salt. Mix well and saute until the tomatoes are soft.
- Add the potatoes and let it saute for 2-3 minutes.
- Deglaze the pot well making sure there are no bits sticking to the bottom of the pan.
- Add the cabbage and peas. Mix well.
- Add ½ cup of water.
- Secure the Instant Pot lid and set it to pressure cook mode for 3 minutes.
- Let the pressure release naturally for 5 minutes, then do a quick release.
- Put the Instant Pot in saute mode for 1-2 minutes so that the excess moisture can dry.
- Add garam masala and cilantro. Mix well. Serve with roti or rice.