Cabbage Potato Curry in Instant Pot
Easy and delicious cabbage potato curry made in the Instant Pot. It can be paired with rice and dal, or roti. This Bengali-style sabzi is called bandhkopir torkari and is made without onion and garlic.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Indian
Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian
Servings: 5
Calories: 198kcal
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.
It is important to shred the cabbage thinly and evenly. I like to use a food processor to do this.
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. Do not skip it.
Calories: 198kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 61mg | Potassium: 733mg | Fiber: 7g | Sugar: 6g | Vitamin A: 942IU | Vitamin C: 60mg | Calcium: 68mg | Iron: 2mg