Sanjeev Kapoor’s three-step easy guide: How to wash and blanch spinach perfectly every time in 5 minutes

Spinach stands to be a true 'green powerhouse' when it comes to nutrient-packed leafy greens. This green, leafy and versatile vegetable provides multiple health benefits and deserves a spot in your plate and is also rich in iron, folate, calcium, and vitamins A, C, and K. But before cooking your favourite palak paneer, it is very important that you properly wash and blanch your spinach leaves.

How to wash and blanch spinach in three steps

Here are the key pointers from the advice of Masterchef Pankaj Bhadouria and celebrity chef Sanjeev Kapoor:

Washing leafy greens (Pankaj Bhadouria)


Use a large bowl of water to wash leafy greens.

Dunk and lift the leaves instead of draining water with leaves in it.

Dirt and grit settle at the bottom, preventing them from sticking back to the leaves.

Blanching Spinach (Sanjeev Kapoor)

Boil water with a pinch of salt and sugar before adding spinach.

Cook spinach 1–2 minutes only to retain texture and nutrients.

Immediately transfer cooked spinach into ice-cold water for 2 minutes.

This method keeps the spinach bright green and ready for use.

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Why should you wash spinach before cooking?

Removes dirt and grit: Spinach grows close to the soil and often traps soil, sand, and tiny debris between its leaves, which is unpleasant in food if not washed out.

Reduces contaminants: Washing helps dislodge bacteria and microbes that may be present on the surface of fresh spinach leaves, lowering the risk of food‑borne illness.

Lowers pesticide residue: Spinach can carry trace amounts of pesticides from farming; rinsing it under fresh water helps reduce these residues for safer eating.

Improves taste and texture: Clean leaves taste fresher and are free from gritty, earthy particles that can ruin the mouthfeel of cooked or raw dishes.

Prepares for cooking steps: Proper washing ensures that blanching or further preparation (like sautéing, steaming, or blending) starts with a clean base, helping preserve colour and quality.

Essential if not pre‑washed: Unless the spinach is labelled “pre‑washed” or “triple‑washed,” rinsing at home is advisable to ensure hygiene before consumption.

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