Instant Pot Betang Meh | Kidney Beans and Spinach Gravy
Betang Meh is a mild gravy/curry from the state of Nagaland prepared with kidney beans and spinach with the hint of ginger.
Prep Time3 hrs
Cook Time40 mins
Total Time3 hrs 40 mins
- Kidney Beans- 1/2 cup
- Spinach pack – 1 10oz pack
- Ginger - 1 inch
- Salt - 1/4 tsp + 1 tsp
- Water - 2 cups
Prep – Work
Wash and soak the rajma for at least three hours. If you are not able to soak, then increase the cooking time.
Chop the spinach roughly and the ginger into small pieces.
Instant Pot Method
Add the soaked kidney beans and ¼ tsp of salt to the Instant Pot and add two cups of water.
Set it in manual mode and cook for 12 minutes. Let the pressure release regularly.
Carefully open the lid and take a ladle full of cooked rajma and mash it a bit. (This helps to thicken the gravy)
Now set the IP back to sauté mode and add the chopped ginger, spinach, and the remaining salt and mix well.
Let this simmer for 7 to 10 minutes or until the spinach is all cooked.
Turn the IP off and serve in your preferred way.
Pressure Cooker Method
Pressure cook the soaked kidney beans with ½ tsp of salt and 2 cups of water for three whistles.
Let the pressure release and take a ladle full of cooked rajma and mash it a bit.
Now let the kidney bean mix simmer over a low flame.
Add the chopped ginger, spinach, and the remaining salt and mix well.
Let this rajma –spinach mix simmer for 7 to 10 minutes or until the spinach is all cooked.
Turn the heat off and serve hot in your preferred way.
- Traditionally mustard greens or used. But I went with what I can source.
- Adjust the salt and ginger as per your preference.
- If you feel the curry is bland, you can add some paprika/Kashmiri red chili.
Adapted from Cooks Hideout