Saag

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Saag

Saag
Origin
Place of origin	India
Region or state	Punjab
Dish details
Main ingredient(s)	Mustard leaves

Saag (Hindi: साग, Punjabi and Urdu: ساگ) is a spinach and mustard leaf based curry dish eaten in India and Pakistan with bread such as roti, naan or rice (in West Bengal). Saag can be made from spinach, mustard leaves, or other greens, along with added spices and sometimes other ingredients. On some menus, this dish is also referred to as saagwala. Saag is more common in Punjab 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.

Variations

• A common form of saag is saag paneer, which contains a type of cheese known as paneer (can be substituted with firm tofu for a non-dairy version). When made with spinach and paneer, a common name for the dish is palak paneer.
• Saag gosht (or alternatively "palak gosht") is a version of the dish prepared with meat, in the western world often lamb. The meat is usually cooked in a tandoor before being marinated in the other ingredients.

Mutton (goat) saag with naan.

• Saag Aalu (or alternatively "Palak Aalu") is fried potatoes dipped in spinach curry, it is made with potatoes instead of paneer, and is popular throughout India and Pakistan. 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 the most common. Saag Aalu is commonly served hot, with pulao, and topped with ghee, clarified butter.

Saag is not a catch all term for various green leaved dishes, only dishes consisting of mainly Mustard leaves and some spincach leaves can be termed as Saag.