Cabbage and peas (Bundh gobi mutter) from Indian Instant Pot Cookbook: Traditional Indian Dishes Made Easy & Fast (page 74) by Urvashi Pitre

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Notes about this recipe

  • jenmacgregor18 on September 21, 2021

    I wish I had seen Skamper's note about the ginger & garlic being added after the onion sautes. I was scraping the bottom of the pan to try & remove it so it didn't burn. I also had to pressure cook for about 4 minutes for my cabbage to be tender. It still had a bit of bite to it at 4 minutes, but at the recommended time under pressure, it was downright crunchy. The flavor didn't thrill me. I'll try it with a bit of yogurt to see if it improves, but I'm not sure I'd make this again.

  • Skamper on April 01, 2020

    If I were to make this again, and I'm not sure I would, I'd add the ginger & garlic to the onions after they'd sauteed a while. Everything stuck to the bottom and I got the burn display. It was still edible, but just ok. I did mix it with yogurt the next day as a lunch salad, as she suggests, and that too was just ok.

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