This classic Indian Cabbage with Peas & Carrots will be a new family favorite! It's a simple, vegan fried cabbage dish to make and is delicious eaten hot or cold.
What is Indian Cabbage with Peas & Carrots?
You will often find this Indian Cabbage referred to as a curry. Whatever you call it, this dish is filled to the brim with veggies and rich Indian flavors. It's a quick dish to throw together as a side dish, or as a light main dish.
Is this a keto cabbage curry?
I know a lot of people argue that carrots are "not keto". But honestly, I don't agree with this point of view.
Ketosis is a physical state. Food guidelines help you get there. If you look at the overall carbs in this dish, they're well within the guidelines for achieving ketosis.
But if on any given day you need to further reduce carbs in this dish, do the following:
-Omit carrots and peas and substitute a little green bell pepper instead.
-Reduce onions and tomatoes.
This will help you to get carb counts down even further.
Check out my How to start a Keto diet post here for weekly keto meal plan outlines, for information on how to calculate macros, and other great keto tips.
Do you eat this vegan cabbage dish hot or cold?
I eat this hot the first day and leftovers get eaten cold, mixed in with Greek yogurt. Yes, I said yogurt. Very comforting and higher in protein than without it, so try it before you knock it.
Eating yogurt, or yogurt-based sauces with Indian food is actually very common. Not only do the flavors meld well, but it can help curb the spiciness of the dish if your mouth needs a break as well.
Can you freeze this Indian Fried Cabbage Dish?
Unfortunately, no. If you try to freeze this, the cabbage will disintegrate. You can, however, refrigerate it for 3-4 days. As I said earlier, mix it with a little yogurt or sour cream and eat it cold as leftovers!
Can I make Indian Cabbage in my Instant Pot instead?
Yes! To make it in your Instant Pot, dump all the ingredients in, add ¼ cup water, and cook for 0 minutes at high pressure. Do a quick pressure release immediately, or your cabbage will turn into mush.
Watch a Video for How to Make an Indian Fried Cabbage Dish
How do you make Indian Vegan Cabbage with peas and carrots?
1. Heat. Heat oil in a skillet. When it starts to smoke, put in mustard seeds and cumin seeds. They will start to sputter and will sound like popcorn.
2. Brown. Put in the ginger and garlic and stir to brown.
3. Add onions. Add in the onion and cook until the onion is soft and the edges are brown.
4. Add Tomatoes. Add in the chopped tomato and ¼ cup water to deglaze the pan.
5. Add spices. Add the remaining spices and cook for 4-5 minutes.
6. Add cabbage. Add in the cabbage, ½ cup of frozen peas and carrots. Mix well.
7. Cover. Cover and cook until the vegetables are cooked.
8. Serve. Mix in cilantro and serve immediately.
9. Leftovers. Eat leftovers cold with Greek yogurt.
What can I serve with this?
- Rice & Dal - a staple with any Indian dish made at the same time in your Instant Pot!
- Peach Chutney - Try it with this Indian Cabbage and see how much it brightens the flavors!
- Beef Shawarma - This is an excellent way to use up any excess cabbage slaw for another yummy meal!
- Chicken Biryani- I love suggesting this dish when someone asks what to serve with biryani.
- And if you're looking for more Indian vegetarian dishes, check out my 75+ EASY Indian Instant Pot Recipes post!
However you choose to eat this Indian Cabbage, hot or cold, as a side or as a main dish, I can't wait for you to try it! How will you try it first?
Equipment
Ingredients
Veggies
- 4 cups slaw, , shredded
- ½ cup Frozen Peas and Carrots, frozen
- 1 Tomatoes, chopped
- 1 Onion, chopped
- 2 cloves Garlic, crushed
- 1 teaspoon Minced Ginger, freshly grated
- 1 teaspoon Vegetable Oil
- ⅛ cup Cilantro, chopped
Spices
- ⅛ teaspoon Black Mustard Seeds
- ⅛ teaspoon cumin seeds
- ⅛ teaspoon Turmeric
- ⅛ teaspoon Cayenne Pepper
- ⅛ teaspoon Ground Cumin
- ⅛ teaspoon Ground Coriander
- Kosher Salt, to taste
Instructions
- Heat oil in a skillet. When it starts to smoke, put in mustard seeds and cumin seeds. They will start to sputter and will sound like popcorn.
- Put in the ginger and garlic and stir to brown.
- Add in the onion and cook until the onion is soft and the edges are brown.
- Add in the chopped tomato and ¼ cup water to deglaze the pan.
- Add the remaining spices and cook for 4-5 minutes.
- Add in the cabbage, ½ cup of frozen peas and carrots. Mix well.
- Cover and cook until the vegetables are cooked.
- Mix in cilantro and serve immediately.
- Eat leftovers cold with Greek yogurt.
Watch The Video
- Serve this hot, but eat the leftovers cold.
- To add a level of flavor and creaminess, add in yogurt or sour cream to the cold leftovers.
- Serve it with rice and dal and naan for a yummy vegetarian meal.
- Don't freeze it to keep the cabbage from disintegrating. Refrigerate for 3-4 days.
- To make in the Instant Pot, add 1;4 cup water, cook at high pressure for 0 minutes, and do a quick pressure release immediately.
- To further reduce carbs in this dish, do the following: Omit carrots and peas, and reduce onions and tomatoes. You can substitute bell peppers instead.
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Nutrition
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Hi in yourtube video for indian cabbage and vegetables you mentioned you'd leave a link to the universal lid you used but it isn't there. Could you please provide it. Thanks