Cleaned Spinach Leaves (Palak)

Palak that lands ready to cook. Roots are trimmed off, yellowed leaves are pulled out, and the bunch is washed and packed, so nobody has to stand at the sink for twenty minutes picking grit out of a bundle. Spinach loses condition quickly, so this is cut and delivered next day rather than held back.

The leaves are dark green, medium sized and tender. Gritty market palak takes three rinses at home. This takes one.

Chop it into a palak bhaji with garlic and crushed groundnut, thicken it with besan for patal bhaji, cook palak dal or palak paneer, or work it into thalipeeth dough so the children eat it without noticing. Stems are good too, chop them fine and start them a minute early.

Available as 1 Pack or 2pack. Wrap in a dry cloth in the fridge and cook within two days. More greens under organic vegetables, and besan for the patal bhaji.