How do you prevent Palak Paneer from losing its vibrant green color and turning a dull olive green?

Question

How do you prevent Palak Paneer from losing its vibrant green color? Learn the blanching technique that keeps it from turning a dull olive green.

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 and preserve its color. Puree the spinach after shocking it.

Detailed Explanation:

The vibrant green color of spinach comes from chlorophyll. Heat and acid can degrade chlorophyll, causing it to turn dull olive green. To prevent this in Palak Paneer, follow these steps:

1. Blanch the Spinach: Bring a pot of water to a rolling boil. Add the spinach and blanch for only 1-2 minutes. This partially cooks the spinach while preserving its color.

2. Shock in Ice Water: Immediately transfer the blanched spinach to a bowl of ice water. This rapid cooling stops the cooking process and sets the green color. Leave it in the ice bath for a few minutes.

3. Puree the Spinach: Drain the spinach well and puree it in a blender or food processor until smooth. Avoid over-blending, as this can also generate heat.

4. Add to the Dish Last: Add the pureed spinach to the Palak Paneer towards the end of the cooking process. Avoid prolonged cooking after adding the spinach.

5. Avoid Overcooking: Overcooking the spinach after pureeing will cause it to lose its color. Gently heat it through and avoid simmering for extended periods.

Pro Tip:

Adding a pinch of sugar while blanching the spinach can also help preserve its green color. The sugar helps to stabilize the chlorophyll molecules.