This vibrantly green spinach puree is a simple kitchen staple that comes together in just a few minutes. Made with fresh spinach and a quick blanching method, it retains its beautiful color and fresh flavor while removing any raw bitterness. Use it in Indian curries like palak paneer, blend it into soups, stir it into pasta sauces, knead it into doughs, or add it to baby food and smoothies for an extra boost of nutrition. Having spinach puree on hand always offers a lot of flexibility in the kitchen.
As a mom of two, I've learned that ingredient prep often saves me more time than full meal prep. Having a batch of homemade spinach puree ready in the refrigerator means I can quickly make palak paneer, spinach dal, green parathas, soups, pasta sauces, or even add extra greens to my kids' meals throughout the week. It's one of those simple kitchen staples that makes everyday cooking easier.
Jump to:
- What Is Spinach Puree?
- Why You'll Love This Recipe
- Why Should You Blanch Spinach Before Making Puree?
- Ingredients
- Step - By - Step Instructions On How To Make Spinach Puree
- Storage Instructions
- Expert Tips To Make The Perfect Spinach Puree Recipe
- Ways to Use Spinach Puree
- Want To Learn More Basics? Start Here
- FAQ's
- How To Make Spinach Puree
What Is Spinach Puree?
Spinach puree is simply blanched spinach that has been blended until smooth. Blanching helps preserve the spinach's vibrant green color while reducing bitterness and creating a silky texture. Homemade spinach puree can be used in a variety of recipes, including Indian curries, soups, pasta sauces, smoothies, breads, and baby food. It's an easy way to add extra vegetables and nutrients to everyday meals.
Why You'll Love This Recipe
- Ready in under 10 minutes
- Naturally vegan and gluten-free
- Bright green color every time
- Great for meal prep and freezing
- Versatile ingredient for countless recipes
Why Should You Blanch Spinach Before Making Puree?
Blanching spinach for a minute or two before blending offers several benefits:
- Preserves the bright green color
- Reduces bitterness
- Creates a smoother puree
- Helps the spinach blend more easily
- Improves the overall flavor and texture
While you can blend raw spinach, blanching produces a more vibrant and versatile spinach puree that's ideal for cooking.
Ingredients
- 10 ounces (280 grams) fresh spinach (about 1 large bunch or 8 packed cups)
- 4 cups water, for blanching
- 2 cups ice water
- 2–4 tablespoons water, as needed for blending
Step - By - Step Instructions On How To Make Spinach Puree
Step 1: Prepare the Spinach
Wash the spinach thoroughly under running water to remove any dirt or grit. Trim off any thick stems if desired.
Step 2: Blanch the Spinach
Bring 4 cups of water to a rolling boil in a large pot.
Add the spinach and cook for 1–2 minutes, just until the leaves are wilted and bright green.
Step 3: Transfer to Ice Water
Using a slotted spoon or tongs, immediately transfer the spinach to a bowl filled with ice water.
Let it sit for 2–3 minutes. This stops the cooking process and helps preserve the vibrant green color.
Step 4: Drain and Blend
Drain the spinach and gently squeeze out excess water.
Transfer it to a blender or food processor. Blend until smooth, adding 2–4 tablespoons of water as needed to help it blend.
For an extra silky puree, blend for an additional 30–60 seconds.
Step 5: Use or Store
Use immediately in your favorite recipes, or store for later.
Storage Instructions
Refrigerator - Store spinach puree in an airtight container in the refrigerator for up to 3 days.
Freezer - Freeze in ice cube trays or small containers for up to 3 months. Once frozen, transfer the cubes to a freezer-safe bag for easy portioning.
Thaw overnight in the refrigerator before using.
Expert Tips To Make The Perfect Spinach Puree Recipe
- Don't overcook the spinach. One to two minutes is enough.
- Always use an ice bath to maintain the bright green color.
- Blend while the spinach is still slightly cool for the smoothest texture.
- For a thicker puree, use less water while blending.
- Baby spinach works especially well because it has a milder flavor and tender leaves.
Ways to Use Spinach Puree
One of the best things about homemade spinach puree is how versatile it is. Here are some of my favorite ways to use it:
- Palak Paneer
- Spinach Dal
- Green Moong Curry
- Spinach Paratha Dough
- Dosa and Chilla Batter
- Spinach Pasta Sauce
- Creamy Soups
- Spinach Rice or Pulao
- Smoothies
- Baby Food Purees
- Savory Muffins and Breads
- Veggie-Packed Pasta Sauces
Want To Learn More Basics? Start Here
FAQ's
Yes, you can blend raw spinach, but blanching helps reduce bitterness and creates a smoother texture with a brighter color.
Absolutely. Thaw the spinach completely, squeeze out excess moisture, and blend until smooth.
This recipe yields approximately 1 cup of spinach puree.
Yes. Spinach puree freezes beautifully and can be stored for up to 3 months.
How To Make Spinach Puree
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- 1 Saucepan
- 1 Bowl
- Blender
Ingredients
- 10 ounces fresh spinach (about 1 large bunch or 8 packed cups)
- 4 cups water for blanching
- 2 cups ice water
- 2-4 Tablespoons water as needed for blending
Instructions
- Wash the spinach thoroughly under running water to remove any dirt or grit. Trim off any thick stems if desired.
- Bring 4 cups of water to a rolling boil in a large pot.
- Add the spinach and cook for 1–2 minutes, just until the leaves are wilted and bright green.
- Using a slotted spoon or tongs, immediately transfer the spinach to a bowl filled with ice water.
- Let it sit for 2–3 minutes. This stops the cooking process and helps preserve the vibrant green color.
- Drain the spinach and gently squeeze out excess water.
- Transfer it to a blender or food processor. Blend until smooth, adding 2–4 tablespoons of water as needed to help it blend.
- For an extra silky puree, blend for an additional 30–60 seconds.
- Use immediately in your favorite recipes, or store for later.
Nutrition
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