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CABBAGE POTATO AND GREEN PEAS STIR FRY – KOBICHI BHAJI
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Cabbage, Potato and Peas Stir Fry - Kobichi Bhaji

Cabbage Potato and Green Peas Stir Fry Or Kobichi Bhaji as its called in Marathi is a simple dry curry/sabji from the Maharashtrian cuisine that can be served with hot Phulka/chapati.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main, Main Course, Side, Side Dish
Cuisine: Indian
Servings: 4 people
Author: Shweta Arora

Equipment

Ingredients

  • 1-2 tbsp oil
  • 3-4 green chilies slit in half vertically or to taste
  • 10 -12 curry leaves
  • 1/2 tsp mustard seeds rai
  • 1/2 tsp cumin seeds zeera
  • pinch asafoetida hing
  • 3 medium potatoes peeled and diced
  • 1/2 medium cabbage chopped
  • 1/2 cup green peas fresh or frozen, using frozen
  • few coriander leaves finely chopped
  • Few coriander stems finely chopped, optional
  • 1/2 tsp turmeric powder
  • 1 tsp salt or to taste
  • 1/2 tsp sugar optional
  • juice of half a lemon or to taste

Instructions

Stove Top Method:

  • In a cooking pan/dutch oven heat oil and once hot add the mustard seeds. Once the seeds begin to splutter add the cumin seeds, asafoetida, green chillies and curry leaves. Give a quick stir and then add in the diced potatoes along with the finely chopped coriander stems (reserve the leaves for garnishing later).
  • Mix well so that potatoes get coated with oil. Cover and cook for about 10 mins or until the potatoes are 3/4 cooked. Now add the salt, sugar and turmeric powder. Stir well. Add the green peas followed by cabbage. Mix everything so that all is well Incorporated and cook until peas and cabbage are done.
  • Lastly squeeze in lemon juice and coriander leaves. Adjust salt if required. Mix well.
  • Cabbage, Potato and Peas Stir Fry - Kobichi Bhaji is ready to serve!!

Instant Pot or Multipot Method:

  • Start you InstantPot or Multipot on saute mode and once hot, add oil and mustard seeds.
  • Once the seeds begin to splutter add the cumin seeds, asafoetida, green chillies, curry leaves and turmeric powder. Give a quick stir.
  • Add the diced potatoes, peas, cabbage, finely chopped coriander stems (optional) (reserve the leaves for garnishing later), salt, sugar and 1/4 cup of water. Mix everything so that all is well Incorporated.
  • Close the lid with Vent to sealing position and cook on Manual/pressure cook setting for 1 min on High Pressure followed by Quick Release.
  • If there is water remaining after opening, you can switch the Saute mode on and cook until the water evaporates.
  • Add lemon juice and coriander leaves and give a final stir.
  • Cabbage, Potato and Peas Stir Fry - Kobichi Bhaji is ready to serve!!

Notes

  • If using fresh peas, you can add those along with the potatoes for cooking as they may take longer to cook than frozen ones. 
  • I’ve used raw potatoes for this recipe but to speed up the cooking process you can use boiled potatoes too. Make sure they are not over boiled and crumbly. In this case the cooking time of potatoes will reduce. 
 
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