- known as: Spinach; Paalak
- Appearance: Paalak typically has dark green, tender leaves that are flat and oval-shaped. The leaves grow in a rosette-like arrangement from a central stem, with younger leaves towards the center and older leaves towards the outer edges.
- Texture: Paalak has tender, delicate leaves with a smooth texture. The leaves are thin and pliable, with a slightly glossy surface. When cooked, the texture becomes soft and silky, making it ideal for soups, stews, and sautés.
- Flavor: Paalak has a mild, slightly sweet flavor with a hint of earthiness. It is less bitter than some other leafy greens, making it versatile for use in a wide range of recipes. The flavor becomes more pronounced when cooked, but it still retains its sweetness and tenderness.
- Nutritional Content: Paalak is highly nutritious and low in calories, making it an excellent addition to a healthy diet. It is a rich source of vitamins, minerals, and antioxidants, including vitamin A, vitamin C, vitamin K, folate, iron, calcium, and magnesium. It is also high in dietary fiber, which promotes digestive health.
- Cooking Methods: Paalak can be cooked in a variety of ways, including boiling, steaming, sautéing, stir-frying, or blanching. It is commonly used in soups, stews, curries, pasta dishes, and casseroles. Paalak can also be eaten raw in salads or blended into smoothies for a nutritious boost.
- Preparation: Before cooking, paalak should be washed thoroughly to remove any dirt or grit. The stems can be trimmed off if desired, although they are edible and nutritious. Paalak can be cooked whole or chopped into smaller pieces, depending on the recipe.
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Afternoon Slot: 01:00 – 03:30 PM
Evening Slot: 03:30 – 06:00 PM
06:00 – 08:00 PM
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