Instant Pot Patta Gobhi Matar

Ingredients

• 2 teaspoons (10 ml)oil
• 3/4 teaspoonmustard seeds
• 1/4 teaspoonhing (asafoetida)
• 1 inchginger, chopped
• 1green chilli, sliced
• 1 mediumonion, chopped
• 10curry leaves
• 2 tablespoons (30 ml)water
• 1 small (around 300 g)cabbage, chopped
• 1/2 cupgreen peas (frozen)
• 1/2 teaspooncoriander powder
• 1/2 teaspoonturmeric powder
• 1/4 teaspoongaram masala
• 1/2–3/4 teaspoonsalt, adjusted to taste
• to tastelemon juice

Instructions

1. 1

   Heat the oil

   Press the Instant Pot’s sauté button. Once it displays “hot”, add the oil and mustard seeds, then let the seeds pop.

2. 2

   Soften the onion

   Add the hing, ginger, green chilli, onion and curry leaves. Sauté for 2 to 3 minutes, until the onion softens.

3. 3

   Deglaze the pot

   Pour in 2 tablespoons (30 ml) water and scrape the bottom of the pot so there are no browned bits left.

4. 4

   Add vegetables

   Add the cabbage, green peas, coriander powder, turmeric, garam masala and salt. Stir to combine.

5. 5

   Pressure cook

   Close the lid and set the pressure valve to sealing. Press manual or pressure cook and cook on high pressure for 2 minutes, or 3 minutes for softer cabbage.

6. 6

   Release and finish

   Quick-release the pressure and open the pot. Add lemon juice. If there is excess water, use the sauté setting for 2 minutes to cook the mixture until slightly dry.

7. 7

   Serve the dish

   Serve the patta gobhi matar with roti or rice.

What is patta gobhi matar?

Patta gobhi means cabbage, while matar means peas; together they make a familiar Indian vegetable dish. This version uses the Instant Pot to cook the vegetables quickly with a simple aromatic tempering.

The cabbage brings a mild sweetness and the peas add little bursts of softness. Mustard seeds, curry leaves and warm spices give the dish its savoury character, while lemon juice brightens it at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 131 calories, 5g protein, 23g carbs, 3g fat.

The peas and cabbage provide most of the carbohydrate, while the oil contributes most of the fat; the peas provide some protein. Pair a serving with rice or flatbread, and add another vegetable or a protein-rich accompaniment to round out the plate.

Build the flavour first

Mustard seeds: let them pop in the hot oil before adding the other aromatics, which helps their flavour spread through the dish.

Aromatics: ginger, chilli, onion and curry leaves soften together before the vegetables go in. The short sauté gives the onion time to lose its raw edge.

Use the water to deglaze

Scraping the base: after adding the measured water, loosen any browned bits from the bottom of the pot. This also helps keep the cooker base clear before pressure cooking.

Keep to the method’s quantity: the cabbage releases moisture as it cooks, so the recipe needs only 2 tablespoons of water at this stage.

Choose your cabbage texture

Two minutes: use this pressure-cooking time if you prefer the cabbage more tender-crisp.

Three minutes: choose the longer option for softer cabbage. The quick release stops the vegetables cooking further under pressure.

Finish with balance

Lemon juice: stir it in after pressure cooking so its fresh, tangy flavour remains distinct. Start with a little and add more to suit your taste.

Moisture: if liquid remains in the pot, the recipe suggests sautéing for 2 minutes until the vegetables are slightly dry. Keep an eye on the mixture as it reduces.

Serve it with rice or flatbread

Roti: serve the cabbage and peas alongside roti for an easy flatbread meal. It can also be paired with another flatbread.

Rice: spoon it alongside rice to catch the spiced juices. A simple rice serving lets the vegetables stay at the centre of the plate.

Recipe notes & tips

• Wait for the Instant Pot display to show “hot” before adding the oil and mustard seeds.
• Scrape the base thoroughly when deglazing so no browned bits remain.
• Frozen peas can go straight into the pot as listed.
• Choose 2 minutes for firmer cabbage or 3 minutes for a softer result.
• Add the lemon juice after opening the pot, then taste and adjust.
• Use the sauté setting briefly if the finished dish has more liquid than you want.

Variations

• More heat: add another sliced green chilli if you prefer a hotter dish.
• Softer cabbage: use the 3-minute pressure-cooking option in the method.
• Fresh peas: use fresh green peas in place of the frozen peas.
• More tang: add extra lemon juice after cooking to taste.
• Milder flavour: use less green chilli while keeping the other seasonings the same.

Common mistakes to avoid

• Skipping the pop: wait for the mustard seeds to pop in the hot oil before moving on.
• Leaving browned bits: scrape the pot base well after adding the water.
• Overcooking the cabbage: use 2 minutes at high pressure for a firmer texture.
• Adding lemon too early: stir it in after pressure cooking for a fresher finish.
• Ignoring excess liquid: sauté for 2 minutes if needed, until the mixture is slightly dry.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan or microwave until hot throughout; add a small splash of water if the vegetables seem dry.

Frequently asked questions