Step 1 of 5
Pkhali
Drop the spinach into a pan of boiling salted water for 1 minute until wilted. Drain and plunge into cold water. Squeeze in handfuls until no more liquid comes out, then chop finely.
Watch: Squeeze harder than you think. Water left in the spinach loosens the whole thing.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Pkhali take?
55 min all in — 20 min prep, 5 min cook, 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 portions. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Tree nuts. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegan, Vegetarian, Gluten-free, Dairy-free.
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What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Blender, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at ¾ tsp.
What can I use instead?
Spinach → Chard, nettles or green beans, blanched and chopped. All are traditional pkhali bases. Beans need 5 minutes in the water, not 1.
What should I watch for?
Squeeze harder than you think. Water left in the spinach loosens the whole thing.
Any tips from this recipe?
Make a double batch of the walnut paste and use half for a beetroot pkhali: 400 g boiled beetroot, grated and squeezed. Pkhali keeps 3 days in the fridge and tastes better on day two. Toasting the walnuts is not traditional and makes the paste heavier. Use them raw.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.