Saag

For the footballer, see Kaimar Saag.

Saag

Sarson ka saag with makki di roti and butter topping
Alternative names	Saagwala
Place of origin	Punjab, Pakistan and Punjab, India
Region or state	subcontinent
Main ingredients	Mustard leaves
Cookbook: Saag  Media: Saag

Mutton (goat) saag with naan bread

Saag paneer: spinach and cheese

Saag (pronounced [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).

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.

• • Kalama sāga (କଳମ ଶାଗ) Ipomoea aquatica (Water Spinach)
  • Kosalā/Khadā sāga (କୋସଳା ଶାଗ/ଖଡା ଶାଗ): prepared from amaranth leaves.
  • Bajji sāga (ବଜ୍ଜୀ ଶାଗ): Prepared from Amaranthus dubius leaves.
  • Leutiā sāga (ଲେଉଟିଆ ଶାଗ)Amaranthus viridis leaves and tender stems.
  • Pālanga sāga (ପାଳଙ୍ଗ ଶାଗ) spinach
  • Poi sāga (ପୋଈ ଶାଗ): prepared from basella leaves and tender stems.
  • Bāramāsi/Sajanā sāga (ବାରମାସି/ ସଜନା ଶାଗ): prepared from leaves of the drumstick tree. Cooked with lentils or alone with fried onions.
  • Sunusuniā sāga (ସୁନୁସୁନିଆ ଶାଗ) Marsilea polycarpa leaves.
  • Pitāgama sāga (ପିତାଗମା ଶାଗ)
  • Pidanga sāga (ପିଡଙ୍ଗ ଶାଗ)
  • Kakhāru sāga (କଖାରୁ ଶାଗ): Prepared from leaves of the pumpkin plant.
  • Madarangā sāga (ମଦରଙ୍ଗା ଶାଗ): prepared from leaves of Alternanthera sessilis.
  • Sorisa saga (ଶୋରିସ ଶାଗ) : Mustard greens
  • 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 bengalies use at least one saga 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.

• • Kalmi sāga Ipomoea aquatica (Water Spinach)
  • Kosalā/Khadā sāga: prepared from amaranth leaves.
  • Bajji sāga: Prepared from Amaranthus dubius leaves.
  • Leutiā sāga Amaranthus viridis leaves and tender stems.
  • Pālanga sāga spinach
  • Poi sāga : prepared from basella leaves and tender stems.
  • Bāramāsi/Sajanā sāga: prepared from leaves of the drumstick tree. Cooked with lentils or alone with fried onions.
  • Sunusuniā sāga Marsilea polycarpa leaves.
  • Pitāgama sāga
  • Daata sāga
  • Mulor sāga
  • Lal sāga
  • Lau sāga : Prepared from the leaves and stems of bottle guard plant.
  • Kumro sāga: Prepared from leaves of the pumpkin plant.
  • Madarangā sāga: prepared from leaves of Alternanthera sessilis.
  • Sorse saga : Mustard greens
  • Methi sāga: prepared from methi or Fenugreek leaves and besara (mustard paste) cooked with vegetable.
  • Matara sāga: The inner coating of peas is removed and then chopped to make the saga.
• 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).