Steaming Spinach: In order to soften the leaf fibre, the spinach leaves need to be cooked. To retain the bright green colour of the leaves and to reduce the loss of water-soluble Vitamins, I prefer steaming the spinach leaves instead of blanching them.
Steaming can be done in a steam/rice-cooker or with water in bowl, as shown below in the pictures. Using this method I try to minimize the Vitamin loss and retain the colour, so that the spinach gravy looks bright green and appealing. I always steam the spinach just before making the puree for my Palak Paneer dish.
You must be logged in to post a comment.