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.
Equipment
- Big Pot for boiling water
- Big Bowl for Ice Cold Water
- Colander/Sieve
- Ladle/Slotted Spoon
Ingredients
- 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
Instructions
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.
Video
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