Sour cream parsley sauce (Khatte malai sas) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 418) by Yamuna Devi

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

Accompaniments: Rice and cauliflower pilaf (Gobhi pulau); Eggplant fritters (Khasa baigan bhaji); Shallow-fried batter-coated chenna cheese patties (Chenna tikka); Chickpea flour poora with mixed vegetables (Besan poora)

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

  • Eat Your Books

    Can substitute coriander leaves, dill, or chervil for parsley; kefir, yogurt, cottage cheese, or panir cheese processed with buttermilk for sour cream; and almond butter or cashew butter for sesame butter.

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