Spinach Puree Recipe – Vibrant Green & Long-Lasting Storage Tips

Last Updated on 4 months by Neha Deshmukh

Spinach Puree Recipe – Vibrant Green & Long-Lasting Storage Tips

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak more greens into your diet (and your family’s!). This spinach puree recipe is a total game-changer. It’s incredibly versatile, stays beautifully green, and is a lifesaver for busy weeknights. I first made this when my little one was starting solids, and now I use it in everything from dals to smoothies! Let’s get started, shall we?

Why You’ll Love This Recipe

This spinach puree isn’t just about convenience; it’s about flavour and nutrition packed into one vibrant little package. It’s perfect for:

• Adding a boost of iron and vitamins to your meals.
• Creating a smooth base for soups and sauces.
• Making healthy and delicious baby food.
• Adding a hidden veggie boost to curries and dals – seriously, no one will even know!

Ingredients

Here’s what you’ll need to make about 3 cups of gorgeous green puree:

• 2 bundles Spinach Leaves
• 15 cups Water
• 15 Ice Cubes

Ingredient Notes

Fresh spinach is key here. Look for leaves that are vibrant green, crisp, and free from wilting or yellowing. In India, you’ll find a few different varieties. The common ones are palak (which is what we’re using here) and sometimes you’ll find baby spinach, which is even more tender.

Don’t be afraid to try different types! Just make sure they’re thoroughly washed to remove any dirt. And a little tip – the smaller the leaves, the less chopping you’ll have to do!

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, give your spinach a good wash. Discard any thick stems and roughly chop the leaves.
2. Bring 10 cups of water to a rolling boil in a large pot. Add the chopped spinach and blanch for just one minute. You want them to turn a bright, dark green.
3. While the spinach is blanching, prepare an ice bath. Fill a large bowl with 5-6 cups of cold water and add those 15 ice cubes. This is crucial for keeping that beautiful green colour!
4. Drain the blanched spinach immediately and plunge it into the ice bath. Let it cool completely – about 2-3 minutes.
5. Drain the cooled spinach really well. Then, transfer it to a blender and blend until you have a smooth, thick puree. Don’t add any water or salt at this stage.
6. And that’s it! Your vibrant green spinach puree is ready. Now, let’s talk storage.

Expert Tips

Want to make sure your puree is perfect every time? Here are a few things I’ve learned:

• Keep it Green: The ice bath is non-negotiable! It stops the cooking process and locks in that gorgeous colour.
• Avoid Bitterness: Blanching for too long can make the spinach bitter. One minute is all you need.
• Consistency is Key: If you want a thinner puree, you can add a tablespoon or two of water while blending, but start small! You can always add more.

Variations

This recipe is a fantastic base for all sorts of deliciousness. Here are a few ideas:

• Mix it Up: Try using other greens like methi (fenugreek leaves) or bathua (chenopodium album) along with the spinach. My grandmother always added a handful of methi for extra flavour.
• Spice it Up: A tiny bit of grated ginger or garlic can add a lovely warmth. Just a pinch!
• Adjust for Use: For baby food, you might want a thinner consistency. For adding to curries, a thicker puree works best.

Serving Suggestions

Okay, so you’ve got this beautiful green puree. Now what? The possibilities are endless!

• Dals & Curries: Stir a spoonful into your favourite dal or vegetable curry for a hidden nutritional boost.
• Baby Food: It’s perfect as a first food for babies, or mixed with other purees.
• Smoothies: Add a tablespoon to your morning smoothie for a healthy kick.
• Soups: Blend it into creamy spinach soup.

Storage Instructions

Proper storage is key to maintaining the colour and flavour of your puree.

• Refrigeration: Store in airtight containers in the refrigerator for up to 10 days.
• Freezing: For longer storage, freeze in ice cube trays or small airtight containers for up to 2 months.

Keep in mind that freezing might slightly affect the colour and texture, but it will still be perfectly usable!

FAQs

Got questions? I’ve got answers!

Is this spinach puree suitable for babies? Absolutely! It’s a great first food, packed with nutrients. Just make sure it’s smooth and the right consistency for your little one.

Can I use frozen spinach for this recipe? You can, but the colour won’t be as vibrant, and the texture might be slightly different. Fresh is always best!

How can I prevent the puree from becoming bitter? Don’t over-blanch the spinach! One minute is all you need.

What is the best way to thaw frozen spinach puree? The best way is to thaw it overnight in the refrigerator. You can also thaw it quickly by placing the container in a bowl of cold water.

Can I add lemon juice to preserve the colour further? While lemon juice can help, the ice bath is really the most effective method. Adding lemon juice might slightly alter the flavour.