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.
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.
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 Indian Cabbage and Peas
Instant Pot Indian Cabbage and Peas
Ingredients
- 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
Spices
- 1 teaspoon coriander powder
- 1 teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne adjust to taste
- 1 tablespoon water
- Cilantro garnish
Instructions
- 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
Sharon says
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!
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?
Kevin says
Made this once before, and will be making it again today. Really liked it, but did have to add additional water to get the cooker up to pressure. Cabbage can vary greatly in water content. I’ve found this out from making sauerkraut. Fresh from the farm stand or farmers market, it would probably be fine with just little water. Grocery store bought, not so much.
Ashley - My Heart Beets says
Kevin, I’m glad you liked this so much! And thanks for sharing the tip about water content – that’ll be helpful for other readers I’m sure.
Colleen says
I love this recipe! I love your site!
I have made it several times and I am always happy with it.❤️
Ashley - My Heart Beets says
Hi Colleen, that’s so great to hear! Thanks for letting me know how much you love this recipe and my site!
Steve says
I love the idea of “everyday Indian food,” without cream and butter.
What do you think about dedicating a section on your blog for these types of recipes, or having a way to search them out with a tag? Or, if not, what are some of dishes that fall into that category? I’d love to try them.
Ashley - My Heart Beets says
Hi Steve! Some north Indian dishes (particularly some Punjabi dishes and Mughlai dishes) are rich and creamy dishes, sometimes reserved for special occasions however, I’d say most recipes on my blog fall under everyday fare (especially dal and vegetable recipes). I think the butter chicken recipes of the world just happen to get more attention. I think it’d probably be easier for me to list the special occasion dishes vs. everyday fare. I’m including a list of recipes you can try below – please let me know if you have any questions as I’m happy to help!
You can try any of these: everyday dal, aloo beans, brown lentil dal, chicken saag (heavy cream optional, really not needed), zucchini thoran, red lentil dal, black eyed peas, Punjabi chicken curry, chicken curry with potatoes.
Elyse says
I know I’ve made this once before, but this time my pot wouldn’t come to pressure. I tried again with an add’l TBS water, and got a burn (6 qt). Finally I added more water and it cooked. Next time I’ll add at east 2 TBS water before the cabbage and I’ll be sure nothing is burned on there before closing the pot.
Ashley - My Heart Beets says
Elyse, sorry to hear that! Glad you were able to get it to work – are you using a 6 qt by chance?
Cyndi says
This was the perfect side dish for your deconstructed samosas. Thanks!
Nusrat says
Hi Ashley! Love your recipes. I tried making this one but I got a burn message as it was building pressure. I decided to just allow the pressure to build regardless and then the instant pot just shut off and I did see a lot of the cabbage was burned/stuck to the bottom. I think I may have left the sautés function on too long. In the future do you recommend I turn off the sauna function right after the mustard seeds start sputtering to allow the bottom to cool?
My Heart Beets says
Hi Nusrat, I’m so sorry for the late reply – I don’t know how I missed this comment. Are you using a larger IP by chance? All of my recipes are tested with a 6 quart, if you’re using an 8 quart you may want to add a bit more water since it has a larger surface area. I would also make sure your sauté level is set to normal (and not high). I hope that helps!
Hannah Shadrick says
This was delicious! I did 1/16th tsp of cayenne because my partner doesn’t do spicy. So tasty!
My Heart Beets says
Hannah, happy to hear that! thanks for letting me know how it turned out for you 🙂
Mila says
Quick question,
First of all, I love your website and recipes.
I bought shredded cabbage from trader Joe’s (approx 30 oz)
By the time I put the cabbage and peas, my IP was really full. Is this normal?
Neil says
This is tasty, but I too had multiple burn problems. I doubled the recipe, including the water, but I ended up having to add a lot more water to make this work. It was very good though, and typical home-style food, ghar ka khana.
Would love to see more of these everyday dishes. They are underrated.
Thanks!
Bola says
Please could you advise me on making this without an instant pot? I’d really love to try this recipe despite being instant-pot-less!
Rini says
WOW this is my absolute favorite instant pot dish. THANK YOU. Please note – anyone on a diet who is Oil shy, I use Pompein spray (from Amazon). Point is, it was delicious even without the oil.
I also made the Onion Masala recipe on this site – also incredible. Myheartbeets – You’ve won me over. I now have your website name memorized, and I’ll check here first for my Indian Instant Pot recipes. I’ve spent a lot of time in India and I now feel, with your recipes, I can have the taste of it again. Thank you again.
My Heart Beets says
Rini, that’s awesome!! I’m so glad you made and liked this cabbage recipe 🙂 Thanks for letting me know how it turned out for you! Can’t wait to hear what you think of other recipes that you try!
ATK says
I just got an instant pot and this was the first thing I made! Thank you for sharing this comforting recipe with us! 🙂
My Heart Beets says
I’m so happy to hear that this was the first thing you made! I can’t wait to hear what else you try!
Mayura says
Ashley
Can I make it in big batch for party with same pressure level and time?
My Heart Beets says
I haven’t tried but I’m sure you can double the recipe! Keep the cook time the same just double the ingredients 🙂
Archana says
I can attest to that. I didn’t read this comment and cooked for 5 min insteasd of 3. Came out tasting good, but on the tender/soggy side.