Ready to transform a simple bag of spinach into a dish that tastes like it came from a top Indian restaurant? This Buttery Spinach Sak is the ultimate vegetarian comfort food. It’s a rich, aromatic, and surprisingly simple Punjabi side dish that comes together in just 25 minutes. The secret lies in tempering whole spices in ghee and finishing with a sweet and crunchy garnish of cashews and currants. It’s a game-changer for your weeknight meals!
Ingredients
• Checklist
• Yields: 4 servings Prep time: 10 minutes Cook time: 15 minutes
• Spinach: 2 lbs / 907g fresh spinach, trimmed and thoroughly washed.
• Fat: 5 tbsp / 70g ghee or unsalted butter, divided.
• Aromatics: 1–2 hot green chilies, slivered; 1.5-inch / 4cm / 15g fresh ginger, julienned.
• Whole Spices: 2 whole cloves, crushed; 0.25 tsp / 1g fennel seeds, crushed; 0.25 tsp / 1g black mustard seeds, crushed; 0.25 tsp / 1g cumin seeds, crushed.
• Seasoning: 1 tsp / 6g salt; 0.5 tsp / 1g garam masala.
• Garnish: 0.25 cup / 35g raw cashew bits; 0.33 cup / 45g dried currants, soaked in warm water for 30 minutes and dried.
• Optional: 1-2 small butter pats; lemon or lime twists.
Instructions
1. Step-by-Step Preparation
2. Plunge the trimmed spinach into a large pot of salted boiling water and cook for 8 minutes until tender.
3. Drain the spinach in a colander, using a large spoon to press firmly and extract as much liquid as possible. Coarsely chop the leaves.
4. Melt half the ghee or butter (2.5 tbsp / 35g) in a wide, heavy casserole or sauté pan over moderate heat.
5. Add the green chilies, ginger, cloves, fennel, mustard, and cumin seeds. Fry for 1 minute until fragrant.
6. Stir the chopped spinach and salt into the spice mixture. Heat through completely, then cover and set aside.
7. Heat the remaining ghee or butter (2.5 tbsp / 35g) in a small saucepan over moderately low heat.
8. Add the cashew bits and fry, stirring constantly, until they just begin to turn a light golden color.
9. Add the dried currants to the cashews and continue to fry until the currants plump up and the cashews brown slightly.
10. Remove the small pan from the heat, stir in the garam masala, and immediately pour the entire hot mixture over the prepared spinach.
11. Finish with an optional pat of butter and a few lemon or lime twists to brighten the flavors before serving.
Nutritional Information
• (Per Serving)
• Calories: 285 kcal
• Carbohydrates: 14g
• Protein: 6g
• Fat: 24g
Pro Tips
• The Squeeze is Key: Press firmly on the cooked spinach to extract as much water as possible. This is crucial for achieving a rich, silky texture instead of a watery one.
• Temper Spices Carefully: Fry the aromatics and whole spices over moderate heat. You want to release their fragrance without burning the delicate seeds, which can turn bitter.
• Watch the Currants: Currants plump up very quickly in hot ghee. Remove them from the heat as soon as they swell to prevent them from burning and tasting bitter.
• Garam Masala at the End: Add the garam masala to the garnish right before pouring it over the spinach. This preserves its fragrant, warm aroma, which is lost with prolonged cooking.
FAQ
Q: Can I make this buttery spinach sak vegan
A: Yes, absolutely. To make this recipe vegan, simply replace the ghee or dairy butter with a high-quality vegan butter or a neutral oil like coconut or avocado oil. The taste will be just as rich and aromatic.
Q: How can I add more protein to this vegetarian dish
A: To boost the protein, you can stir in cubes of pan-fried firm tofu or paneer (for vegetarians) along with the spinach in step 6. Serving it alongside a lentil dal or chickpea curry also creates a complete, protein-rich meal.
Q: What can I use instead of currants
A: If you don’t have currants, you can easily substitute them with golden raisins or even finely chopped dried apricots for a similar sweet and chewy contrast to the savory spinach and crunchy cashews.
Q: How should I store leftover spinach sak
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, it’s ideal to store the spinach base and the crunchy cashew-currant garnish separately. Reheat the spinach gently and top with the garnish just before serving.
