How to make Spinach Puree/Palak Puree
Swati
Make Spinach Puree, tips on storage and how to use in different ways. Learn how to retain the bright green color of the Spinach puree.
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Course Condiments, Ingredients used in Cooking
- 500 gms Spinach Bundles or 16 Oz box of Baby Spinach
- Water as Required for boiling
- Water as required to soak spinach after boiling
- 10-12 Ice cubes
Prepare and Clean Spinach Leaves
Sort and clean the spinach leaves.
500 gms Spinach Bundles
Discard the discolored and spotted leaves. Also, discard the thick stems, you can keep the tender ones.
Wash 5-6 times in running tap water to wash away all the dirt.
Make Spinach Puree
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.
Water as Required for boiling
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.
10-12 Ice cubes
When the water starts to boil add the leaves and with help of a ladle soak all the leaves in water.
Wait for few seconds and the with the help of tongs or transfer the leaves in ice cold water.
Water as required to soak spinach after boiling
Let it be there for 2-3 mins. Then using a colander/sieve drain the water. Squeeze the leaves or press lightly with a ladle to drain off excess water.
Transfer the leaves in blender/grinder jar, and make a smooth puree.
Store and use as required.
Storing Spinach Puree
Refrigerate in an air tight container preferably glass. Stays good for 4-5 days.
To freeze divide the puree in small portions for one time use. Store in freezer friendly air tight containers. Stays good for about a month.
Keyword Palak Puree, Spinach Puree