How to Blanch Greens?

There are many Indian recipes based out of greens, which needs a perfect Green Gravy. But sometimes there are certain spices or ingredients which can tamper the perfect green color.  The process of blanching needs to be done with utmost care in order to bring that perfect green color and texture. I’ve shared a few tips to avoid the discoloration. In this article I am blanching spinach, but you can use other greens like Kale, Mustard Greens, Arugula, Fenugreek or even Coriander and Mint. Let’s see the process on how to blanch greens:

Here goes the step by step process of Blanching of Greens:

1. Neatly wash the dirt out of greens and strain the excess water.

   

2. Heat a pot of water to bring it to simmer.
3. Add the greens and cook it for 2 mins.

   

4. Strain the water and add it in ice cold water for 10 – 15 mins.
   

   

   

The above process maintains a perfect green color. You can grind the leaves with the spices of your choice and store it in air tight jar for a week. Basically, I do it as a part of my meal prep for some weekends.

Tips to avoid the discoloration:

1. Don’t add turmeric to these green gravies, that impact the dark green color.
2. Avoid using tomatoes in these curry base. For sourness rather use curd.
3. Excess use of milk or cream also lightens the green color of the gravy.