For the Palak Paneer recipe, what is the technique to blanch the spinach so it retains its bright green color and doesn't turn murky in the gravy?

Question

What's the technique for blanching spinach for Palak Paneer? Learn how to keep its bright green color from turning murky in the gravy.

Answer 1

To keep palak paneer vibrant green, blanch the spinach briefly in boiling water, then immediately shock it in ice water to stop the cooking process. This preserves the chlorophyll and prevents a murky color.

Detailed Explanation:

Blanching spinach correctly is crucial for achieving that appealing bright green color in palak paneer. Here's a step-by-step guide:

1. Prepare an Ice Bath: Before you even start with the spinach, fill a large bowl with ice and water. This is essential for quickly cooling the spinach after blanching.

2. Boil Water: Bring a large pot of water to a rolling boil. Make sure there's enough water so the spinach can move freely.

3. Blanch the Spinach: Add the spinach to the boiling water. Blanch for only 1-2 minutes. You'll see the spinach wilt and turn a brighter green.

4. Shock in Ice Water: Immediately transfer the blanched spinach to the ice bath. Let it sit in the ice water for a few minutes until completely cooled. This stops the cooking process and sets the color.

5. Drain and Squeeze: Drain the spinach thoroughly. Squeeze out any excess water. This prevents the palak paneer from becoming watery.

6. Puree: Now the spinach is ready to be pureed for your palak paneer recipe. The blanching process ensures a vibrant green color and a smoother texture.

Pro Tip:

Avoid overcooking the spinach during the blanching process. Overcooked spinach will lose its bright green color and become mushy, resulting in a less appealing palak paneer. The ice bath is key to stopping the cooking process at the right time.