Simple, practical, and full of everyday flavour, Instant Pot Patta Gobhi Matar is a Indian side dish made with oil, mustard seeds, and hing in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 3
- Category: Side Dish
- Cuisine: Indian
Ingredients
- 2 teaspoons oil (10 ml)
- 3/4 teaspoon mustard seeds
- 1/4 teaspoon hing (asafoetida)
- 1 inch ginger (chopped)
- 1 green chili (sliced)
- 1 medium onion (chopped)
- 10 curry leaves
- 2 tablespoons water (30 ml)
- 1 small cabbage (chopped, around 300 grams, around 4 cups chopped cabbage)
- 1/2 cup green peas (I used frozen)
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon garam masala
- 1/2-3/4 teaspoon salt (adjust to taste)
- lemon juice
Method
- Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add mustard seeds and let them pop.
- Add hing, then add ginger, green chili, onion and curry leaves. Saute for 2 to 3 minutes until onions soften.
- Then add 2 tablespoons water. And de-glaze the pot by scrapping the bottom. There should be no browned bits at the bottom of the pot.
- Add cabbage and green peas and then add coriander powder, turmeric powder, garam masala salt. Stir to combined everything together.
- Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 2 minutes (or 3 minutes if you prefer softer cabbage) with the pressure valve in the sealing position.
- Quick release the pressure. Open the pot and add lemon juice. If there's any excess water, you can press saute and cook for 2 minutes until it becomes little dry.
- Serve patta gobhi matar with roti or rice!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
