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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
Course: Main Course
Cuisine: East Indian
Author: Srividhya G

Ingredients

  • Kidney Beans- 1/2 cup
  • Spinach pack – 1 10oz pack
  • Ginger - 1 inch
  • Salt - 1/4 tsp + 1 tsp
  • Water - 2 cups

Instructions

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.

Notes

  • 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