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Homemade Spinach Puree

How to make Spinach Puree/Palak Puree

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.
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Prep Time 5 mins
Cook Time 5 mins
Course Condiments, Ingredients used in Cooking
Servings 1.5 Cups


  • Big Pot for boiling water
  • Big Bowl for Ice Cold Water
  • Colander/Sieve
  • Ladle/Slotted Spoon


  • 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.
  • 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.
  • 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 few seconds and the 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 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
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