Spinach (Palak)
鉄分と旨味の緑の海！チーズや肉を包み込むカレーの主役
Description
The greens most often used pasted in Indian cuisine. Transforms cheese (Paneer) or meat curries into vibrant, rich green curries.
Classification: For Everyone,Vegetable,Green Color,Diet
Shops selling Spinach (Palak)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Spinach
Instructions
- Parboil spinach briefly, immediately plunge into cold water to retain vibrant green (color fixing).
- Squeeze moisture, puree extremely smoothly in a mixer into 'spinach paste'.
- Add this paste to a fried onion/tomato/spice base, simmer with Paneer or chicken to finish 'Palak Paneer' etc.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Mustard greens (subbable as Saag Paneer for a wilder taste)
Pairing
Palak Paneer, Saag Chicken, Palak Gosht
Trivia
[Trend] The star of North Indian synonym 'Palak Paneer'. Indian spinach has thicker leaves and stronger taste than Japanese. Rich in iron/vitamins, spice power erases grassiness, turning it into magic curry veg-haters can eat infinitely.
Eating tips & etiquette
[Unique Eating] Dive freshly baked Naan into rich spinach paste heavily added with heavy cream and butter, scraping up all the green roux to eat!
Allergen
None