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Saag
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Alternative names
Saagwala
Region or state
Indian subcontinent
Main ingredients
Mustard leaves
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.
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
Odisha
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.
Methi sāga (ମେଥୀ ଶାଗ): prepared from methi or Fenugreek leaves and besara (mustard paste) cooked with vegetable.
Kakhaaru sāga (କଖାରୁ ଶାଗ): prepared from Pumpkin leaves.
Matara sāga (ମଟର ଶାଗ): The inner coating of peas is removed and then chopped to make the saga.
Bengali
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.
Methi sāg: prepared from methi or Fenugreek leaves and besara (mustard paste) cooked with vegetable.
Matara sāg: The inner coating of peas is removed and then chopped to make the sāga.
Punjab
Saag paneer or palak paneer is a dish that contains paneer cheese and mustard leaves.
Saag gosht is a version of the dish prepared with gosht (meat), often lamb. This version of the dish is more common in Pakistan since meat is a salient part of the country's cuisine. The meat is usually cooked in a tandoor before being marinated in the other ingredients.
Saag aloo, saag aalu or "palak aloo" is fried aloo (potatoes) dipped in spinach curry, saag aloo is usually served with naan, chapati, and makki di roti. Saag aalu can be made with both spinach and mustard leaves, although spinach is more common. Saag aloo is commonly served hot, and topped with ghee (clarified butter).
