Switch on the saute mode (high) in your instant pot.

Add the oil, and when it becomes hot, add the cumin seeds, carom seeds, green chillies and let the cumin sizzle.

Now add the ginger-garlic and saute for a minute.

Add the onions and saute until the onions are nice and golden brown.

Switch off the saute mode. Now add the shredded cabbage, turmeric powder, chilly powder, coriander powder, cumin powder, amchur powder, salt, sugar and mix everything well.

Now add 3 tbsp water and close the lid. (Before you add the water, scrub the brown bits of onions if any in the pan, so that they dont burn while cooking)

Cook on manual high for 1 minute.

Release pressure immediately and serve garnished with coriander leaves.

Heat a kadai and add the oil. when it becomes hot, add the cumin seeds, carom seeds, green chillies and let the cumin sizzle.

Now add the ginger-garlic and saute for a minute. Add the onions and saute until the onions are nice and golden brown.

Now add the shredded cabbage, turmeric powder, chilly powder, coriander powder, cumin powder, amchur powder, salt, sugar and mix everything well.

Add a few tbsp of water as needed and saute them until the cabbage is cooked and all the spices are mixed well.

Switch off when there is still some crunch to the cabbge. You dont want them to be too mushy.

Serve topped with fresh coriander leaves.