How To Make Spinach Puree and Blanched Spinach
by Tarla Dalal
how to make spinach puree | how to make palak puree | with 14 amazing images.
Spinach Puree also known as Palak puree is cooked spinach, that is grounded to a creamy paste consistency. It is used in many Indian gravy dishes like Palak Paneer and soups like Palak Shorba .
Many mothers feed Spinach Puree to their babies as it is rich in calcium and makes a nutritious meal.
Spinach Puree is made by blanching spinach and grounding it into a paste using a blender. Make sure you put the blanched spinach in ice cold water immediately to get a bright green Palak puree colour.
You need to use Palak puree immediately as if stored for more time may tend to lose its colour.
Enjoy how to make Spinach Puree and Blanched Spinach recipe with detailed step by step photos below.
How To Make Spinach Puree and Blanched Spinach recipe - How to make How To Make Spinach Puree and Blanched Spinach
Preparation Time: Cooking Time: Total Time:
Makes 0.75 cup
For Spinach Puree
3 cups roughly chopped spinach (palak)
a pinch of salt
For spinach puree
- For spinach puree
- To make {span class="bold1"}spinach puree{/span}, take a bunch of spinach and get cut of the the stems and discard them.
- Roughly chop the leaves and wash thoroughly under running water or in a bowl full of water.
- Drain well using a strainer.
- Boil vesselful of water and add salt to it.
- Add the chopped and washed spinach to boiling water and mix well.
- Let it cook for 2-3 mins and strain it with a strainer.
- Immediately put the blanched spinach in ice cold water, this helps in retaining the color of spinach.
- Drain well and squeeze it with your hands to get rid to excessive water.
- Transfer the leaves to a blender and blend until smooth.
- {span class="bold1"}spinach puree{/span} is ready!!!
How To Make Spinach Purée Video
Like Spinach Puree
- Home made Spinach Puree is used in making Soups, Salads, Indian raitas, Dips, Indian Gravies, Indian breads etc
- Here are some recipe made with Spinach puree :
Method For Spinach Puree
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To make spinach puree | palak puree, take a bunch of spinach, a bunch of spinach yields 3 cups of roughly chopped spinach and get rid of the spinach stems. Choose spinach that has vibrant deep green leaves and stems with no signs of yellowing. The leaves should look fresh and tender, and not be wilted or bruised. Avoid those that have a slimy coating as this is an indication of decay.
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Remove the stems and discard them.
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Wash the leaves thoroughly under running water or in a bowl full of water. This will help in getting rid of the dirt residues on the leaves.
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Drain well using a strainer and chop the spinach leaves to speeden up the cooking process.
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Take a deep pan, add water to it and put it for boiling. Add salt at this stage if you wish to. Adding salt while boiling vegetable helps in cooking the vegetable faster as salt raises the temperature of the water and it also retains the color.
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Once the water comes to boil, add the washed and chopped spinach leaves.
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Mix well and cook for 2-3 minutes or till the spinach leaves get tender. Do not over cook the leaves as it might loose the color. Switch off the flame.
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Drain the water using a strainer. Throw the water away.
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Hold the strainer below cold water to refresh the spinach and drain well. Alternatively you can plunge the leaves in a bowl of ice cold water. This step is known as refreshing, it is done to retain the colour of the vegetable and it also halts the process of cooking.
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Once cooled, transfer the spinach leaves in a blender to make spinach puree.
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Blend it well till it is smooth. This recipe uses 3 cups of chopped spinach and makes approx. 3/4 cup of spinach puree.
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It is easy to make spinach puree. Homemade Spinach pure is ready to use, use it for making your favorite recipes like palak paneer.
| Energy | 124 cal |
| Protein | 9.5 g |
| Carbohydrates | 13.8 g |
| Fiber | 11.9 g |
| Fat | 3.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 26560.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 1.2 mg |
| Vitamin B3 | 2.4 mg |
| Vitamin C | 133.3 mg |
| Folic Acid | 585.5 mcg |
| Calcium | 347.5 mg |
| Iron | 5.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 280.4 mg |
| Potassium | 980.6 mg |
| Zinc | 1.4 mg |