Want to get your kids to eat spinach? Try these five recipes that hide greens in familiar foods. No fancy ingredients required, just a handful of fresh spinach and a dash of creativity.
Blanch the spinach for a minute, blend it into a silky puree, then fold into whole‑wheat dough. Cook on a hot tawa until the edges crisp and the colour turns a soft, pale green—think gentle, cloud‑like parathas that melt in the mouth. These are a hit for lunchboxes with curd or a slice of cheese.
And if your child loves cheese, melt mozzarella over sautéed spinach to create a gooey, savory wrap. Spread the mixture over a roti or tortilla, fold, and toast until golden. Cut into bite‑sized triangles for easy handling, and add a sprinkle of corn kernels or capsicum if they like a splash of colour.
Soak yellow moong dal, blend it with spinach, ginger, and salt into a pourable batter. Pour onto a lightly greased tawa, spread thin, and cook until the edges lift. Sprinkle grated paneer or cheese on top, roll up like a wrap, and serve warm—protein‑rich, fibre‑packed, and delightfully soft.
Blend blanched spinach with a splash of milk, a spoonful of cream cheese, a clove of garlic, and a pinch of salt and pepper until silky. Toss the sauce through cooked pasta in a pan for a minute so every strand coats in bright green. Call it “dragon pasta” or “green noodles” to spark imagination, and toss in sweet peas or corn for extra visual flair.
Whip spinach with ripe banana, a cup of milk or curd, and a handful of mango or pineapple. The fruit masks the mild green flavour, leaving a sweet, creamy drink that kids love. Serve cold in a fun glass with a straw for a refreshing snack.
Start with a small amount of spinach in each dish and gradually increase as your little one gets used to the subtle taste. Grab fresh baby spinach from your local market or online grocery for the freshest flavour. Give these recipes a go and watch your child gobble up greens without a fuss.