Bundh Gobi Mutter is a perfect two-for-one dish at our house. We eat it fresh and hot the first day, and later we eat it with yogurt mixed in as a cold salad. This is definitely a new favorite in my household and it comes together so quickly and easily.
(Recipe adapted from Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast by Urvash Pitre. This is a great cookbook I highly recommend.)
SERVES 4 PREP TIME: 15 minutes
SAUTÉ: 7 minutes MANUAL: 1 minute high pressure
TOTAL TIME: 35 MINUTES
1 tablespoon peanut oil
¼ teaspoon cumin seeds
2 teaspoons minced garlic
1 teaspoon minced ginger
½ cup thinly sliced red onion
¼ teaspoon ground turmeric
3 cups chopped cabbage
¼ cup water
½ cup fresh or frozen green peas
Chopped fresh cilantro, for garnish
Preheat the Instant Pot® by selecting Sauté and adjusting to More for high heat. When the inner cooking pot is hot, add the oil and heat until it is shimmering. Add the cumin seeds and cook for about 1 minute, or until they start sputtering like popcorn popping.
Add the garlic and ginger. Let it all cook together for about 30 seconds. Add the onion and sauté until brown and crisp at the edges, about 5 minutes. Add the turmeric and let it mix into the oil.
Add the cabbage, water, and salt. Stir to combine.
Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 1 minute.
When the cooking is complete, quick-release the pressure.
Add the peas and mix well to heat them through.
Garnish with the cilantro.
Tip: If you like your cabbage a little crunchy, try this with 0 minutes pressure, or cook on low pressure for 1 minute.
Serve with yogurt or basmati rice.