Alternative names Saagwala Region or state Indian subcontinent | Main ingredients Mustard leaves | |
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Place of origin Punjab, Pakistan and Punjab, India Similar Aloo gobi, Paneer, Vindaloo, Korma, Tikka | ||
Punjabi sarson ka saag ii ii by f3 bachelors cooking ii
Saag ([saːg]) (Nepali: साग) (Sindhi: ساڳ) or sag is a leaf-based (spinach, mustard leaf, collard greens, basella, etc.) dish eaten in the Indian Subcontinent with bread such as roti or naan, or rice (in Nepal, Odisha and West Bengal). Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer. On some menus, it is called saagwala.
Contents
- Punjabi sarson ka saag ii ii by f3 bachelors cooking ii
- Sarson ka saag punjabi style tamatar ke tarka ke sath
- Variations
- References
Saag is more common in the region of Punjab, especially sarson da saag, where it may be eaten with makki di roti. It is also eaten in Nepal and in the North Indian regions of Haryana and Uttar Pradesh. This roti is made of maize flour and is yellow in colour, though it can also be eaten with other breads. Saag/saj however can be a catch-all term for various green-leaved dishes. Saag aloo (spinach potato) and saag gosht (spinach and goat) is a common dish in Punjabi cuisine as served in restaurants and take-aways in the Western world (where the goat is replaced with lamb).
Sarson ka saag punjabi style tamatar ke tarka ke sath
Variations
In Odia cuisine, sāga is one of the most important vegetables.It is popular all over the state. A list of the plants that are used as sāga is as below.
In Bengali cuisine, sāga is one of the most important vegetables. It is popular all over the state. Most of the Bengalis use at least one sāga everyday during lunch. They eat sāga fried or little gravy (jhol) with rice. A list of the plants that are used as sāga is as below.
