How to make Spinach Puree | Palak Puree

Make Spinach Puree or Palak Puree at home and store it for your day to day cooking | Learn how to make and preserve Spinach Puree with step-wise details

Spinach needs no introduction. It is one of the most popular leafy greens. Loaded with Iron, Calcium and antioxidants and a rich source of Folates and Vit.C.

Spinach leaves have no strong flavour or after taste and so can be conveniently used in so many dishes.

The post covers details on how to make Spinach Puree retaining the bright green color. It also covers the details on how to store and use it in various recipes.

Why Puree Spinach Leaves

Pureeing Spinach leaves and then storing is an excellent way to preserve the greens and saving it from getting waste. Many times we are not able to use the full bag of Spinach in one go. After 2-3 days fresh Spinach leaves start wilting and loose the crisp or may even start getting discolored. Sometimes we forget the bag of Spinach in the back of refrigerator and one fine day on the cleaning spree we discover the wilted or the frosted leaves.

Save that bag of Spinach from getting waste. Make puree and store it for a couple of days or even over a month and use as required.

Many of us complain that that once leaves are boiled it looses it bright green color and we get a dull looking puree. And we wonder how the restaurants serve so bright green Palak in Palak Paneer or other spinach based gravies and quite surprised while checking out the online pics of beautiful green Palak puree.

Blanching Spinach Leaves

The main trick lies in how we cook Spinach. The whole process may look a bit lengthy but trust me the only time consuming thing in making Palak Puree is cleaning and sorting the leaves. In India we get Spinach at the local markets and the bundle many times has lot of dirt and some weeds. So we have to sort the leaves and clean it 5-6 time sin running water to get rid of all the dirt.

In US and other countries, the washing and sorting part is cut down as there we get clean and sorted bagged spinach. This makes the whole task very quick and easy!

What is Blanching

Blanching is a food preparation technique where the vegetables like Spinach or leafy greens, peas, beans, tomatoes are immersed in hot boiling water for a few seconds and then immediately transferred in ice cold water to stop the further cooking. Blanching helps in loosen the skin makes the vegetables soft and retain the bright color. Infact blanching enhances the color of vegetables like beans and spinach. It also helps to retain the nutrients which otherwise may get lost in over boiling or over frying and cooking. Different fruits and veggies and nuts have different blanching time. Will cover the details in a separate post.

How to Blanch Spinach Leaves

• To blanch Spinach leaves, take nicely washed leaves free from all the dirt and dust. Discard the discolored and spotted leaves. Also, discard the thick stems, you can keep the tender ones.
• Heat enough water (to soak the leaves) and pan enough for the amount of spinach that you are using. When the water starts to boil.
• Keep another bowl of water ready with ice cubes(ice cold water). We need the soak the leaves within seconds of soaking in the boiling water.
• When the water starts to boil add the leaves and with help of a ladle soak all the leaves in water.
• Wait for 1 min. and then with the help of tongs or transfer the leaves in ice cold water.
• Let it be there for 2-3 mins. Then using a colander/sieve drain the water. Squeeze extra water from leaves.
• Transfer the leaves in blender/grinder jar, and make a smooth puree.
• Store and use as required.

Spinach Puree Yield

I have used about 500g of Spinach leaves which are available in Indian markets.

In US, we get 10z(approx-156gm) and 16 0z(approx.- 450 gm) bag/box of Baby Spinach, which I used to make the puree for storage.

With the above amount of 500gm Spinach leaves (clean and sorted), we get around 1.5 cups of Puree.

Storage and Shelf Life

Refrigerate in an air tight container, stays good for 4-5 days.

For longer storage divide the puree in portions like 1/2 cup or as required by you. You can freeze in ice cube tray, silicone cup cake liners or freezer friendly ziplock bags. Stays good for about a month. Thaw and use as required.

Please Note- The after freezing the color and the texture of the puree may change.

How to use Palak Puree

Spinach is a very versatile ingredient. It's puree can be added to many different dishes or combined with various ingredients. Forms the base of many Indian curries, baking recipes (breads and buns), soup, smoothies and sauces.

Recipes where you can use prepared spinach puree..

Breads and Flatbreads- Spinach Tortillas, Palak Paneer Paratha, Flatbread Bites for Kids

Rice Dishes- Spinach and Chickpea Pilaf, Spinach Fried Rice with Cottage Cheese, Masala Khichdi, Instant Pot Rajma Pulao

Curries- Dal Palak, Palak Paneer, Kale and Spinach Saag with Paneer Kofta, Corn Palak

Pasta- One Pot Creamy Spinach Pasta

Raita and Dips- Spinach and Pomegranate Raita, Spinach and Mint Dip

Cutlets and Kebabs- Rajma aur Palak ki Tikki(Red Kidney Beans and Spinach Cutlets), Hara Bhara Kebab

will add more recipes subsequently.

Recipe Card

So next time when you get a bag/bunch of Spinach make puree before it goes waste and store it to use in various dishes.

Do not forget to give your feedback and if you have any queries or questions on the recipes please do ask in the comments section.

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