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.
2 thoughts on “Sunday Tips & Tricks-Steaming Spinach Leaves Instead Of Blanching”
This caught my attention immediately. I never imagined I could steam spinach. It sounds simple but I just never thought of it. I always blanch or just cook for 1-2 minutes until they wilt. I love the green colour! thanks for sharing!
I love healthy options, hence have been following this technique. The green colour of spinach gives the gravies an appealing look. It is great to share the tips with all. Thanks.