Buttery spinach (Sak) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 251) by Yamuna Devi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Griddle-fried whole wheat bread (Paratha); Shallow-fried flaky paratha (Werki paratha); Curried potatoes with eggplant (Aloo baigan sabji); Corn and bell peppers in herbed coconut milk (Makkai shorba); Steamed split pea dumplings in mild karhi sauce (Toovar kofta karhi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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    Can substitute unsalted butter for ghee.

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