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	Indian subcontinent
Main ingredients	Mustard leaves

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).