Curry Recipes Online

Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes Chat => Topic started by: Yellow Fingers on November 19, 2005, 11:55 AM

Title: How do you pre-cook spinach?
Post by: Yellow Fingers on November 19, 2005, 11:55 AM

How do you think the restaurants pre-cook the spinach for dishes like murgh palak, palak paneer etc?

Do you think, or know, that any restaurants would use the tinned spinach?

Title: Re: How do you pre-cook spinach?
Post by: pete on November 19, 2005, 02:19 PM

The last time I was in a restaurant kitchen, I noticed spinach kept in a separate container.
At first, I wondered what it was, and there wasn't much of it either.
So I think it's probably just pre boiled on it's own
There would be very little cooking time, to spice it
If it is from a can, then this place used a small one

Title: Re: How do you pre-cook spinach?
Post by: Dylan on November 20, 2005, 11:33 AM

When I do it, I cook it in a tiny bit of water with the pan lid on so it kind of steams. When it's cooked (only takes a minute) I run it under cold water, then wring it out with my hand so it forms a kind of ball. It can then be easily shredded with a knife.

Title: Re: How do you pre-cook spinach?
Post by: Yellow Fingers on November 20, 2005, 01:19 PM

Hi Dylan

Do you shred it rather than puree it because that's the way it is in the curries from your local curry house?

Title: Re: How do you pre-cook spinach?
Post by: Dylan on November 20, 2005, 03:11 PM

yep - all seems to be shredded around my way