Instant Pot Indian Cabbage and Peas! Patta Gobi Ki Subzi This cabbage curry is made in a pressure cooker. Gluten-free, soy-free, and nut-free vegan braised cabbage recipe. Stovetop option in the notes

Ingredients

  • 1 cuillère Ă  cafĂ© Huile de carthame biologique ou huile de moutarde ou d’arachide
  • 1/2 cuillère Ă  cafĂ© < /span> < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-2"> graines de moutarde brune (raee)
  • < span class="wprm-recipe-ingredients-amount">8 < /span> Feuilles de Curry , frais, congelĂ© ou sĂ©chĂ©
  • 1 cuillère Ă  cafĂ© < /span> vert hachĂ© chili ou au goĂ»t
  • 3 girofle d’ail hachĂ©
  • a true beauty of asafoetida (hing )
  • 1 /2 cuillère Ă  cafĂ© < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit -system-2"> curcumapoudre (haldi )
  • 3 cups (210 g) Chou vert hachĂ© finement
  • 2/3 cuillère Ă  cafĂ© sel ou au goĂ»t
  • < span class="wprm-recipe-ingredients- quantity">1/4 cup (59, 15 ml) eau
  • 1/2 < span class="wprm-recipe-ingredients-unit">cup ( 72.5 g) pois , laissez le pois congelĂ© s asseoir dehors pour dĂ©congeler pendant que le chou cuit
  • < /span> koriander, flocons de piment pour la garniture
  • Preparation

  • Heat Instant Pot in sautĂ© mode and select “more”. Add oil and heat.
  • Add the mustard seeds and let them start to change color and allow to pop. Add the curry leaves, garlic, green chilli, and asafetida if using. Mix well and cut in half  Stir frequently for 1 minute.
  • Add the turmeric and stir. Disable skip.
  • < li id="wprm-recipe-31578-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;" > Add the cabbage and salt and mix well. Add water and mix well. (You can add 2 tbsp fresh or grated coconut, cayenne pepper for more spiciness)

  • Close lid and pressure cook on low pressure or 3 mins under pressure (4 mins if cabbage is not finely chopped or has tough leaves). Let the jar sit for 5 minutes, then quickly release.
  • Stir in the peas and let sit for a minute. Garnish with coriander, chilli flakes and lemon juice as desired and serve with dals and flatbread or rice.
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