Cabbage Poriyal – a popular south Indian stir-fry made with shredded cabbage tossed with coconut and few basic spices. This vegan and a gluten-free cabbage subzi makes a great accompaniment with chapati and goes well as a side-dish with rice. This delicious and easy cabbage fry recipe gets ready in less than 15 minutes in Instant Pot and makes a good option for fuss-free mid-week dinner.
As always, you will find the full ingredients list with measurements and detailed recipe instructions in a separate recipe box underneath the text section. To bypass the text section choose “SCROLL TO RECIPE” or “PRINT RECIPE” or click the “SCROLL TO VIDEO” option to watch the full video of this recipe. All options are located at the beginning of the post.
This simple yet delicious cabbage stir-fry in an instant pot is a stress-free method as so you don't need to stand around and stir cabbage every once a while.
I've used "Zero" minutes pressure cook technique to make this delicious cabbage subzi. Set the pot to pressure cook mode (manual mode) for zero minutes and then let the pressure release naturally. The cabbage will be cooked while the IP is coming up to pressure and continue to cook while pressure is released naturally.
Cabbage Poriyal Recipe Variations
A dash of lime juice at the end adds a zing and enhances the flavour.
To make Karnataka style cabbage palya, cook handful soaked chana dal and chopped onion before you add cabbage.
To make Kerala style cabbage thoran, coarsely blend coconut, cumin, garlic, shallots/onion and combine with cabbage before you put the lid on to pressure cook.
How to serve cabbage stir-fry?
To fix a quick meal on busy days or mid-week, serve it with chapatti or paratha.
This poriyal tastes equally delicious with plain steamed rice and dal/rasam, papad and pickle.
Watch how to make Instant Pot cabbage poriyal
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Ingredients
Spices and Lentils: Mustard, urad dal, turmeric, salt.
Vegetables: Cabbage, curry leaves, green chillies, coriander, ginger, desiccated coconut. I've used desiccated coconut, feel free to use fresh/frozen coconut. Fresh curry leaves are available in Indian grocers and online stores. You can get dried curry leaves from amazon.
Liquids: Oil and water.
Instructions
Turn SAUTE mode ON and add oil to the inner pot.
Once the oil is hot, add mustard and let it splutter.
Add urad dal and stir for few seconds until it starts to turn brown.
Now add green chillies followed by curry leaves, ginger. Saute for a few seconds.
Add turmeric, salt, stir well.
CANCEL the SAUTE mode.
Add cabbage, water and mix well. Scrape the bottom of the pot well to prevent BURN message.
Secure pot with lid, turn the knob to SEALING position.
Turn PRESSURE COOK mode ON, Set timer to 0 MINUTES at HIGH PRESSURE.
Once done, wait until pressure release naturally (NPR). It takes around 12-15 minutes. Once the pin goes down take the lid off the pot.
Add coriander, coconut and stir well.
Serve delicious cabbage poriyal with chapati or rice.
Notes
To prevent BURN message, ensure to scrape the bottom of the pot well before you turn Pressure Cook mode ON.
You can swap fresh coconut with desiccated or frozen coconut. Thaw frozen coconut as per instructions on the packet and then use it.
Cook time mentioned here doesn't include the time IP takes to release pressure naturally.
The time IP takes to release all the pressure depends on the quantity and amount of liquid in the pot.
Tips and Tricks
Turn the saute mode OFF before you add cabbage and water. This is to prevent spices from sticking to the bottom of the pot, that results in BURN message.
Use cold water to ensure the pot takes a little long time to come to pressure. Cold water takes time to heat up during that time cabbage starts to cook. Then it continues to cook in the NPR process. This ensures cabbage subzi is neither too soggy nor too raw but perfectly cooked.
Never use hot water as it shortens the time pot takes to reach pressure and cabbage won't be fully cooked.
Ensure to shred/chop cabbage finely otherwise this method won't work!
DON'T quick release (QR) wait until pressure release fully and let pin goes down. This allows the cabbage to continue to cook during the NPR process.
MORE SOUTH INDIAN RECIPES
Instant Pot Cabbage Poriyal
Video
Ingredients
1 cup = 250ml ; 1 tablespoon = 15ml ; 1 teaspoon = 5ml
- 1 tablespoon Oil
- 1 teaspoon Mustard
- 1 teaspoon Urad dal
- few Curry Leaves
- 3 Green Chillies slit
- 1 tsp (12 gms) Ginger ½ inch, finely chopped and lightly crushed
- 3 cups tightly packed (360 gms) Cabbage finely shredded,
- ½ teaspoon Turmeric
- Salt as required
- handful Coriander chopped
- 2 tablespoon Desiccated Coconut
- ⅓ cup water
Instructions
- Turn SAUTE mode ON and add oil to the inner pot.
- Once the oil is hot, add mustard and let it splutter.
- Add urad dal and stir for few seconds until it starts to turn brown.
- Now add green chillies followed by curry leaves, ginger. Saute for a few seconds.
- Add turmeric, salt, stir well.
- CANCEL the SAUTE mode.
- Add cabbage, water and stir well.
- Scrape the bottom of the pot well to prevent BURN message.
- Secure pot with lid, turn the knob to SEALING position.
- Turn PRESSURE COOK mode ON, Set timer to 0 MINUTES at HIGH PRESSURE.
- Once done, wait until pressure release NATURALLY (NPR). It takes around 12-15 minutes.
- Once the pin goes down take the lid off the pot.
- Add coriander, coconut and stir well.
Notes
Tips and Tricks
Turn the saute mode OFF before you add cabbage and water. This is to prevent spices from sticking to the bottom of the pot, that results in BURN message. Use cold water to ensure the pot takes a little long time to come to pressure. Cold water takes time to heat up during that time cabbage starts to cook. Then it continues to cook in NPR process. This ensures cabbage subzi is neither too soggy nor too raw but perfectly cooked. Never use hot water as it shortens the time pot takes to reach pressure and cabbage won't be fully cooked. Ensure to shred/chop cabbage finely otherwise this method won't work! ** Nutritional information provided here are estimated and for guidance only. Please refer my Recipe Disclaimer for more details.Nutrition
MORE INSTANT POT RECIPES
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- Dal Palak (Spinach Lentil Dal)
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- Vegetable Upma
KEEP IN TOUCH
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