Saag

For footballer, see Kaimar Saag.

Saag

Sarsoon Ka Saag Cooked with makkhan in Pakistan Saag
Origin
Place of origin	Pakistan, India
Region or state	Punjab (Pakistan), Punjab, Orissa
Dish details
Main ingredient(s)	Mustard leaves

Mutton (goat) saag with naan

Saag paneer

Saag (Hindi: साग; Punjabi: ਸਾਗ ; Oriya: ଶାଗ) or sag is a spinach and/or mustard leaf-based dish eaten in Pakistan and India with bread such as roti or naan, or rice (in Orissa and West Bengal). Saag can be made from spinach, mustard leaves, 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 Punjab, especially Sarson ka saag, where it may be eaten with makki ki roti. This roti is made of corn flour and is yellow in colour, though it can also be eaten with other breads. Saag/sag however can be a catch-all term for various green-leaved dishes. Sag aloo is a common dish in Pakistani/Indian cuisine as served in restaurants and take-aways in the Western world.

Variations

• Orissa
  • Kalama saga (କଳମ ଶାଗ)
  • Kosala/Khada saga (କୋସଳା ଶାଗ/ଖଡା ଶାଗ)
  • Leutia saga (ଲେଉଟିଆ ଶାଗ)
  • Palanga saga (ପାଳଙ୍ଗ ଶାଗ)
  • Poi saga (ପୋଇ ଶାଗ)
  • baramasi/Sajana saga (ବାରମାସି/ ସଜନା ଶାଗ)
  • Sunusunia saga (ସୁନୁସୁନିଆ ଶାଗ)
  • Pitagama saga (ପିତାଗମା ଶାଗ)
  • Pidanga saga (ପିଡଙ୍ଗ ଶାଗ)
  • Methi saga (ମେଥି ଶାଗ)

Prepared from Methi leaves and Besara (mustard paste) cooked with vegetable ^[1]

• Punjab
  • Saag paneer or palak paneer is a dish that contains paneer cheese and spinach.
  • Saag gosht or palak gosht is a version of the dish prepared with gosht (meat), often lamb in the Western world. The meat is usually cooked in a tandoor before being marinated in the other ingredients.
  • Sag 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, although spinach is more common. Saag aloo is commonly served hot, and topped with ghee (clarified butter).

Reference

1. ^ http://www.orissaspider.com/resources/2464-Methi-Saga.aspx

External links

• http://www.odiakitchen.com
• http://recipe.fullorissa.com
• http://eodissa.com/recipe
• http://oriyanari.com
• http://suodisha.com