• THE GREEN SIN
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Spinach (100g)

Spinach (100g)

Rs. 100.00
Rs. 100.00
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Shipping calculated at checkout.

Photograph on its way — the real thing is greener

Low stock

Delivery

Order by 10 PM tonight and it’s cut at dawn — with you Monday evening.

Delhi, Gurgaon & Noida · ₹50 under ₹500 · free on orders of ₹500 or more.

Rather have it for the weekend? Choose Saturday delivery at checkout — order any day of the week.

First order with us?

Code NEWTGS takes 25% off a basket of ₹499 or more — once, as a nudge toward temptation.

We deliver to every pincode in Delhi, Gurgaon and Noida.

No chemical pesticides · Next-evening Delhi, Gurgaon & Noida · Grown soil-free

Robust, deep-green and full of flavour, our mature spinach is grown indoors for rich, earthy leaves built for cooking. Clean and pesticide-free, it holds its body beautifully in the pan — no grit, no wilting on the way home, just hearty greens ready for the kadhai.

How this was grown

Spinach bolts and turns bitter the moment Delhi gets hot. Ours never finds out — it grows in NFT channels in a climate-controlled indoor room, roots in flowing nutrient water instead of soil.

Cool air and steady light keep the leaves sweet year-round, with no soil pests and no spraying. Cut against your order on the morning of delivery.

Delivery — the 10 PM rule

Order by 10 PM and your produce is harvested against your order at dawn, then delivered the same evening, usually between 5 and 8 PM — because cutting before you order would make us just another warehouse. We deliver to every pincode in Delhi, Gurgaon and Noida: ₹50 on orders under ₹500, free on ₹500 or more. Prefer the weekend? Choose Saturday delivery at checkout on any day of the week. The farm rests on Sundays: next-evening orders placed after Friday 10 PM arrive on Monday. Full details in our delivery policy.

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Complete the dish

The palak dal.

The weeknight staple, done properly.

The recipeBlanched spinach whisked into soft dal, tomato-garlic tadka poured over. Twenty-five minutes, feeds the table.

How to make it
  1. Blanch the spinach for one minute, shock in cold water, and chop or blitz.
  2. Whisk into cooked toor or moong dal; simmer five minutes.
  3. Tadka: garlic and cumin in hot ghee, halved cherry tomatoes in until they slump.
  4. Pour it over, snipped chives to finish, rice underneath.
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