Search
Login
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
ITC Portal
Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
7 min
05/01/2026
Spinach, or palak, is the main ingredient in many loved Indian dishes; from palak paneer and dal palak to saag and palak parathas. However, washing and preparing it incorrectly often leads to a gritty texture, dull colour, or bitter flavour. This article breaks down the correct, kitchen-tested method for cleaning and prepping spinach for palak dishes, ensuring leaves are dirt-free, colour stays vibrant green, and the final dish comes out smooth and balanced every time. Dive deeper to know more.
Spinach is one of the most commonly used leafy greens in Indian cooking, yet it is also one of the vegetables that requires the utmost care, especially when cleaning. Because palak grows close to the ground, its leaves often carry mud, sand and fine grit trapped near the stems and veins. A quick rinse under running water rarely does the job and can leave residue that ruins the dish's texture. Beyond getting it cleaned, how spinach is prepared affects its taste and appearance once cooked. Overcooking, blanching it wrongly, or poor handling can turn palak dark, mushy or bitter. Understanding how to wash, trim, and prep spinach properly ensures palak dishes stay fresh-tasting, smooth, and good-looking. Read this article to learn about the correct ways to wash, clean and prep spinach for some of the most loved Indian dishes.
The first step is to separate the spinach leaves from the thick stems. While tender stems can be used in some dishes, most palak gravies work better with leaf-only greens for a smoother texture. Untie the bunch and throw away yellowed, wilted or damaged leaves. Trim away thick, fibrous stems, as they tend to cook unevenly and can add bitterness to purées. Keeping only healthy, bright leaves improves both flavour and colour.
Washing spinach under running water often spreads dirt rather than removes it. The proper method is to wash spinach in a large bowl of water. Place the leaves in a deep bowl, fill it with plenty of water and gently swirl the spinach with your hands. Dirt and sand will sink to the bottom, while the leaves float. Lift the spinach out and do not pour it out, as you risk bringing back the grit. Repeat this process two to three times using fresh water each time until no dirt remains at the bottom of the bowl.
Once washed, drain the spinach in a colander. Avoid pressing or squeezing the leaves too hard, as this damages their structure and can cause excessive moisture loss before cooking. Let the spinach air-dry for a few minutes. A bit of surface moisture is fine, especially if the spinach will be blanched or cooked straightaway. Too much water trapped in leaves can water down flavours later, so proper draining matters.
Blanching is a crucial step in most palak-based gravies. It helps retain the bright green colour and removes raw bitterness. Bring a large pot of water to a boil, add the spinach and cook for 30–60 seconds until just wilted. Immediately transfer the spinach to ice-cold water to stop it cooking further. This shock helps preserve colour and freshness. Once cooled, gently squeeze out excess water. Over-blanching or skipping the ice bath often results in dull, olive-coloured palak.
How spinach is processed depends on what dish is being made. For smooth gravies like palak paneer, the blanched spinach should be blended into a fine purée, either plain or with things like ginger, garlic or green chillies. For dal palak or stir-fries, spinach can be roughly chopped after blanching or even used raw if the cooking time is long enough. Matching the cut to the dish makes sure texture and flavour stay balanced.
Spinach cooks quickly. Once added to a dish, cooking it too long causes colour loss and bitterness. Palak puree should be simmered briefly, just long enough to blend with spices and other ingredients. Cooking spinach separately and adding it towards the end helps keep its freshness. This is especially important for restaurant-style palak dishes that rely on vibrant colour and mild flavour.
One of the biggest mistakes is skipping multiple washes, which leads to gritty dishes. Another is over-blanching, which strips spinach of both colour and nutrients. Adding salt too early can also darken spinach and draw out excess moisture. Salt should be added after spinach is mixed into the dish, not during blanching.
Palak dishes rely on subtle balance rather than loads of spices. Clean, well-prepped spinach lets its natural freshness shine, supporting rather than overpowering other ingredients like paneer, lentils or mild spices. Taking a few extra minutes to wash and prep spinach correctly lifts everyday home cooking and ensures there is consistency across dishes.