In this recipe, I show you how to quickly blanch the spinach. And tag @tastedrecipescom or add hashtag #tastedrecipes so we can share it on our story. Various leafy greens fall under this category of saag, including: amaranth leaves, spinach, dill leaves, radish leaves, mustard leaves, fenugreek leaves and purslane. This week Im sharing a series of brand new Indian recipes so you can make your very own Indian feast. Saute green chilies, cashews and spinach for 3 to 4 mins until the leaves wilt off thoroughly & raw smell of spinach has gone away. This way, you will get a thick curry base. I followed the recipe to the T without any changes. 10 Tips on How to Remove Bitterness from Karela (Bitter Gourd) Slice off the tip of the bitter melon. Hope you enjoy the korma and okra too. First, we need to blanch the spinach. Spinach stems become rather fibrous as they get older and bigger. cooking them briefly in hot water) will remove the oxalic acid, which not only makes the spinach taste better but will also make the nutrients more available for your body.If you blanched the spinach and it still tastes bitter, try adding a tablespoon or two of 35-50% cream. I substituted homegrown pea shoots for spinach & mushrooms for paneer. On saute mode heat oil in the Instant pot pan. Hope you enjoy the dish. If you want a bit of tang, feel free to add 1 small to medium tomato after sauting the ginger-garlic paste. Blanching stops enzyme actions when spinach leaves are dipped in hot water. Alone, spinach leaves take only 2-3 minutes to cook. 3. The reason why we blanch is scientific. Once the palak gravy is cooked, add whisked curd or fresh cream to it. Adjust accordingly. Steaming spinach helps to remove this form of acid from the food, which may help to improve the health of those who consume it. so happy to know! Ended up adding a small pinch of sugar and some lemon juice which helped a bit. which makes it good for eating raw or cooked. It also goes very well with Indian breads like tandoori roti, phulka, paratha or naan. Before we understand the importance of blanching spinach, its necessary to know what is blanching. Add a bit of seasoning; a little goes a long way to cover up the bitter taste of spinach.