Potato Cabbage Masala | Muttaikose Urualai masala

As much as I love Instant Pot and cooking with it in the past few months I absolutely love our trusted pressure cooker. Have made so many gravies, dal, koottu, poriyal using cooker. We can quickly dump everything in the pressure cooker and finish off a dish within few minutes. Have been preparing this Potato Cabbage Masala quite recently and we absolutely love it. If you are someone who is not a fan of that distinct smell from Cabbage then try this dry subzi with Potato. I am sure you will like. I have added the usual dry spice powders (chilli, coriander, & MDH kitchen king masala) however you can add your favorite combo of spices. 

This Potato Cabbage masala tastes good as a dry subzi. Don’t add too much water in pressure cooker. Also don’t grate cabbage using a grater. Chop them in knife. When you grate them they will get cooked quickly compared to potatoes and you might end up having uncooked potatoes after 3 whistles. It goes well with Rice, Roti and I had it for lunch with Couscous. It can also be used as a filling in Wraps.

My Lunch looked like this : Lemon Couscous, Potato Cabbage Masala, Spinach Koottu and Raita

The same masala as filling in my Ragi Taco 

Print Recipe

Potato Cabbage Masala

Easy one pot recipe that can be prepared within 20 minutes. Potato Cabbage Masala can be served as a side with Rice or Roti

Course

dinner, lunch or dinner

Cuisine

indian

Prep Time

10 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 4 Medium sized Potatoes
• 2 cups Chopped Cabbage
• 1/2 cup Frozen Peas
• 1 onion
• 2 Tomatoes
• 1 tablespoon Ginger Garlic pieces
• 1 teaspoon Turmeric Powder
• 1/2 teaspoon Kashmiri Red Chilli Powder
• 1/2 teaspoon Coriander Powder
• 1 teaspoon MDH Kitchen King Masala Powder substitute it with regular garam masala if you don't have this powder
• 1 teaspoon Dried Kasuri Methi Leaves
• 1/2 teaspoon salt
• 1 teaspoon Oil
• 1 teaspoon Jeera Seeds

Course dinner, lunch or dinner Cuisine indian Prep Time 10 minutes Cook Time 15 minutes Servings people Ingredients 4 Medium sized Potatoes 2 cups Chopped Cabbage 1/2 cup Frozen Peas 1 onion 2 Tomatoes 1 tablespoon Ginger Garlic pieces 1 teaspoon Turmeric Powder 1/2 teaspoon Kashmiri Red Chilli Powder 1/2 teaspoon Coriander Powder 1 teaspoon MDH Kitchen King Masala Powder substitute it with regular garam masala if you don't have this powder 1 teaspoon Dried Kasuri Methi Leaves 1/2 teaspoon salt 1 teaspoon Oil 1 teaspoon Jeera Seeds

Instructions

1. Heat oil in a pressure cooker. Add jeera seeds
2. Let them crackle
3. Add finely chopped onions, ginger garlic pieces and tomatoes
4. Saute well. Add salt, turmeric, chilli powder and coriander powder
5. Add chopped cabbage and mix everything well
6. Now add the cubed potato pieces, 1/2 cup water and again give it a mix
7. Add MDH kitchen king masala powder, frozen peas and then pressure cook for exactly 3 whistles
8. This yields a soft potato cabbage masala
9. If you want your potatoes to be more crunchy then pressure cook only for 2 whistles
10. Add the crushed Kasuri Methi Leaves at the end, adjust salt and serve this with Rice/ Roti/Quinoa/Couscous etc