How to Make Spinach Puree | Homemade Palak Puree

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Step-wise instructions on how to make spinach puree at home. Easy palak puree recipe for making restaurant style palak paneer and many other recipes.

Course Main Course

Cuisine Indian

Keyword homemade palak puree, how to make spinach puree

Prep Time 15

Cook Time 10

Total Time 20

Servings cups

2 nos Spinach Leaves 2 bundles of spinach leaves approximately weighing 300 gms each
15 cups Water
15 nos Ice Cubes

Clean your spinach leaves bundle or bunch and chop / discard the thick stems.
Roughly chop the leaves. Soak / Wash / Rinse it well under running tap water. Drain the water.

Heat atleast 10 cups of water in a large vessel.
Once it reaches a boil, add the roughly chopped spinach leaves.
After about a minute, the spinach would change its colour to dark green.
In a bowl add ice cubes and pour cold water (around 5 to 6 cups) and keep ready.
Drain the cooked spinach in a colander.
Quickly add the drained spinach in the ice cold water using a pair of tongs.
Note - This process should be completed within seconds so keep a bowl of ice water ready as soon as the spinach is added to hot water. his will prevent the spinach from cooking and will help you retain that green colour.

After a minute or so, drain the water and add the spinach to a mixer grinder jar.
Blend into thick puree. Do not add any water or salt.
The spinach puree is ready to be stored in the refrigerator or frozen for future use.

DO NOT DISCARD THE WATER USED FOR BLANCHING THE SPINACH. Cool the water and use it to water your plants.
Wrap your leafy vegetables in paper bags for long shelf life even in refrigerator.
Soak your leafy greens in water for couple of minutes before washing them under running tap water. This process helps getting rid of mud particles which are stuck to the leaves and saving some water as well.
Do not wash spinach unless you are ready to cook (or in this case, blanch)
Once you wash the spinach, cook it as fast as possible.
For the puree, some amount of the stems have been used. They are the tender ones attached to the leaf. The thick ones can be discarded (compost).