 | |
| Alternative names | Saaga or tuna (Odisha), shaag, shaak, saagwala |
|---|---|
| Region or state | Punjab |
| Main ingredients | Various kinds of edible plants |
Saag also spelled sag or saga, is an Punjabi leafy vegetable dish eaten with bread, such as roti or naan,[1][2] or in some regions with rice. Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena.
In India, it is common, especially in the state of Odisha, where it is eaten with pakhala. In the Shree Jagannath Temple of Puri, saag is one of the dishes offered to Jagannath as part of Mahaprasad. Saag is also common in West Bengal and other regions of North India, where the most common preparation is sarson da saag (mustard plant leaves), which may be eaten with makki di roti, a yellow roti made with maize flour.[3] Saag gosht or hariyali maans (spinach and mutton) is a common dish in the North Indian state of Punjab.[4] In Pakistan, it is most commonly eaten in the Punjab province along with Makki di roti and fresh cow butter or ghee.
- ^ Anderson, E.N (2019). Asian Cuisines Food Culture from East Asia to Turkey and Afghanistan. Berkshire Publishing Group. p. 40. ISBN 9781614728467.
Spinach greens, or Palak saag, is a traditional winter dish from the Punjab region of northern India and Pakistan
- ^ "Saag (Indian spiced spinach)". Whats4Eats.com. 2012. Retrieved 6 July 2012.
Saag makes a tasty and nourishing meal when paired with chapati or naan.
- ^ "served with makki ki roti". Retrieved 29 March 2017.
- ^ Cite error: The named reference
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