Instant Pot Indian Cabbage and Peas (Bandh Gobi Matar Sabzi)


This simple and flavorful Indian spiced cabbage and peas dish is a regular side served in Indian homes. An authentic, humble dish that calls for a handful of basic Indian spices and takes very little time to make in an Instant Pot.

instant pot cabbage and matar sabzi (bandh gobi matar)

What is Indian Cabbage and Peas (Bandh Gobi Matar Sabzi)?

This Indian cabbage and peas stir fry goes by many different names, including bandh gobi matar or patta gobi matar. Both patta gobi and bandh gobi translate to “cabbage,” and matar means “peas.”

Chances are you won’t find this dish served in an Indian restaurant – it’s not fancy, and it doesn’t call for cream or butter. But go into an Indian home, and you may find this on regular dinner rotation – at least, that was the case for me, growing up in a Punjabi home. This is real Indian food – or maybe I should say “everyday Indian food.” Cabbage and peas sabzi is the kind of thing an Indian mama/parent will make for you.

instant pot cabbage and matar sabzi (bandh gobi matar)

I’ve mentioned this in previous blog posts, but the great thing about cooking Indian vegetables in an Instant Pot is that you can cook a “dry” dish. Not everything you cook needs to end up wet and soupy. This cabbage dish is a great example of a stir-fry/sauté dish you can make in a pressure cooker. It takes far less time than if you were to make it on the stovetop, and you don’t need to add much water to the pot because vegetables naturally release water.

That said, when you make this recipe, please be sure to use freshly sliced cabbage. Pre-cut cabbage will become overcooked/mushy under pressure.

Here are more “dry” veggie sides to try:

This recipe is pretty much suitable for most diets/lifestyles. It’s naturally vegan and gluten-free. It’s simple and tasty.

You can serve this cabbage sabzi with a side of dal and roti/flatbread or basmati rice. It’d be great with my toor dal or dal makhani or langar dal. Pretty much any type of dal. It would be great with any meat dish too.

Let me know what you think of this cabbage peas sabzi!

instant pot cabbage and matar sabzi (bandh gobi matar)

Instant Pot Indian Cabbage and Peas

instant pot cabbage and matar sabzi (bandh gobi matar)

Instant Pot Indian Cabbage and Peas

This recipe for shredded cabbage and peas is a simple side dish that calls for a handful of basic Indian spices. I recommend serving this dish alongside lentils or a meat based curry.
4.91 from 10 reviews
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Servings 4
Cuisine Indian


  • 2 tablespoons oil of choice
  • 1 teaspoon black mustard seeds
  • 1 teaspoon minced ginger
  • 1 small cabbage approx. 28 ounces, sliced or shredded
  • 1 cup frozen peas



  • 1 tablespoon water
  • Cilantro garnish


  • On a 6 qt Instant Pot, press the sauté button, add the oil and allow it to heat up for a minute. Once it’s hot, add the mustard seeds. When the mustard seeds begin to pop, add the ginger, stir, then add the cabbage and peas. Sprinkle the spices on top, add the water and give everything a good mix.
  • Secure the lid, close the pressure valve and cook for 3 minutes at high pressure.
  • Open the valve to quick release any remaining pressure.
  • Mix well, garnish with cilantro and serve


Please make sure to use freshly sliced cabbage for this recipe. Pre-cut cabbage may become overcooked/mushy under pressure.
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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Sharon says

    5 stars
    Wonderful! Since our children are grown and I am only cooking for my husband and I, I have gotten into the habit of freezing full meals in rectangular Pyrex glass dishes. So, on busy days, when I need to prepare dinner, all I need to do is take 2 glass dishes out of the freezer, take off the plastic lids and put them in the oven. I made this side dish and froze it alongside rice and chicken korma. It reheated perfectly! Tasted just as good as when we ate it fresh.
    Thank you Ashley!

  2. Drew Peacock says

    “Chances are you won’t find this dish served in an Indian restaurant”

    but i have! at buffet at “Apna Punjab” in Massachusetts.

    I think i’ll try to make this as stir fry with store bought shredded cabbage, how bad could it be?

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