When making a curry with fresh spinach, should I wilt and squeeze first or just bung it in straight from the bag?

I've always just bunged it straight in.

Don't cook it for too long though, or it'll just disintegrate into a gritty grey mess. (I did spinach paneer this weekend, and ruined it) :(

I just bung the washed leaves in.

To be honest I find frozen spinach works better

I just bung the washed leaves in.

To be honest I find frozen spinach works better

I agree with you there :thumbsup:

I've tried putting fresh leaves straight in but ended up with a very watery curry, so now I wilt it first and drain it. I do the same with frozen spinach, pre-cook and drain.

I do a sweet potato, chickpea and spinach curry fairly regularly and always put the leaves straight in, but i put them in at the end of cooking time so they just wilt down in the heat.

When making a curry with fresh spinach, should I wilt and squeeze first or just bung it in straight from the bag?

bung it in and serve before it releases its water. Or let your curry get quite dry before adding.
I think fresh looks nicer but doesnt seem to have the flavour of the frozen, probably because theres loads more of it in a serving of the frozen stuff.

bung it in and serve before it releases its water. Or let your curry get quite dry before adding.
I think fresh looks nicer but doesnt seem to have the flavour of the frozen, probably because theres loads more of it in a serving of the frozen stuff.

I think you've got a good point there, and if nothing else, you're still reducing a sauce slightly as the stuff is cooking, so a couple of extra minutes to get it to the right consistency shouldn't matter too much.

You just need to be careful of timings if it's a vegetable curry.

Thanks guys, I just chucked it in and served as soon as it had wilted, it was ok, although I agree with Taxman, frozen is better.

Like some I like it straight in from the bag at the end of cooking. I've not sufferered from watery sauce but I tend to make my curries quite dry anyway. I do the same if using fresh methi leaves except they go in a few minutes sooner.