Ingredients 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)
Heat oil in Instant Pot. 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, about 1-2 minutes
Add the potatoes and let them saute for 2-3 minutes. Deglaze the pot, then add the cabbage and peas.
Mix well and 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 back in saute mode so that the excess moisture can dry. Add garam masala and cilantro. Mix well.
Serve hot with roti or steamed rice.