Instant Pot Cabbage Poriyal
Cabbage Poriyal – a popular south Indian stir fry made with shredded cabbage and flavoured with coconut. A vegan and gluten-free dish makes a great accompaniment with chapati and goes well as a side-dish with rice. This delicious and easy dish gets ready in less than 15 minutes in Instant Pot and makes a good option for fuss-free mid-week dinner.
Servings: 4
Calories: 91kcal
Equipment
- 1 Instant Pot
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 3 green chillies slit
- few curry leaves
- ½ inch (or) 12 gms ginger finely chopped and minced
- ½ teaspoon turmeric powder
- salt as required
- 3 cups tightly packed (or) 360 gms cabbage washed and finely shredded
- ⅓ cup water
- handful coriander leaves chopped
- 2 tablespoon desiccated coconut
Instructions
- Turn SAUTE mode ON and add1 tablespoon oil to the inner pot.
- Once the oil is hot, add 1 teaspoon mustard seeds and let it splutter.1 tablespoon oil, 1 teaspoon mustard seeds
- Add 1 teaspoon urad dal and stir for few seconds until it starts to turn brown.1 teaspoon urad dal
- Now add 3 green chillies followed by few curry leaves, ½ inch (or) 12 gms ginger. Saute for a few seconds.few curry leaves, 3 green chillies, ½ inch (or) 12 gms ginger
- Add ½ teaspoon turmeric powder, salt, stir well.½ teaspoon turmeric powder, salt
- CANCEL the SAUTE mode.
- Add 3 cups tightly packed (or) 360 gms cabbage, ⅓ cup water and stir well.3 cups tightly packed (or) 360 gms cabbage, ⅓ cup water
- 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 handful coriander leaves, 2 tablespoon desiccated coconut and stir well.handful coriander leaves, 2 tablespoon desiccated coconut
Notes
Turn the saute mode OFF before you add cabbage and water. This is to prevent spices from sticking to the bottom of the pot, which results in a BURN message.
Use cold water to ensure the pot takes a little longer 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 the pot takes to reach pressure and the 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 the pressure release fully and let the pin go down. This allows the cabbage to continue to cook during the NPR process.
** Nutritional information provided here are estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Nutrition
Calories: 91kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 131mg | Potassium: 191mg | Fiber: 4g | Sugar: 4g | Vitamin A: 88IU | Vitamin C: 37mg | Calcium: 41mg | Iron: 1mg
