Heat Oil

• In a heavy-bottomed pan, heat the oil over medium-high heat.

Add Whole Spices:

• Add curry leaves, mustard seeds and cumin seeds. Let them splutter.

Add Ground Spices:

• Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and sauté for 2 minutes.

Add Cabbage and Peas:

• Add the chopped cabbage and green peas. Stir well to coat the cabbage with the spices.

Cook:

• Cover the pan with a lid and let it simmer for 10 minutes. Watch to make sure the mix is not sticking to the buttom. Add a few tablespoons of hot water if too dry.
• Remove the lid and cook for 5 minutes to allow any water released from the vegetables to evaporate.

Garnish:

• Once the cabbage and peas are cooked, turn off the heat. Garnish with chopped cilantro leaves.

Serve:

• Enjoy your cabbage and peas stir fry with rice or as a side dish for your outdoor barbecue

Instant Pot Method:

Sauté:

• Start the Instant Pot in Sauté mode and heat the oil. Add mustard seeds, cumin seeds, and grated ginger. Sauté for 30 seconds until the mustard seeds start to splutter.

Add Ground Spices:

• Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.

Add Cabbage and Peas:

• Add the chopped cabbage and green peas. Stir well to combine the spices with the cabbage. Add 2 to 3 tablespoons of water to deglaze the pot and ensure nothing is stuck to the bottom.

Pressure Cook:

• Close the Instant Pot lid with the vent in the sealing position. Set it to Manual or Pressure Cook mode on low pressure for 2 minutes.

Release Pressure:

• When the Instant Pot beeps, perform a quick release of the pressure manually. Stir the cabbage.

Dry Out Liquid:

• If there is any excess liquid, use the Sauté mode to cook it off for about 2 minutes.

Garnish:

• Garnish with chopped cilantro leaves.

Serve:

• Enjoy your cabbage and peas stir fry with roti and yogurt.