Saag

From Wikipedia, the free encyclopedia
Jump to: navigation, search
For the footballer, see Kaimar Saag.
Saag
Sarsoon Ka Saag Cooked.JPG
Sarson ka saag cooked with makkhan in India
Alternative names
Saagwala
Place of origin
India, Pakistan, Nepal
Region or state
Punjab region, Odisha
Main ingredients
Mustard leaves
Cookbook:Saag  Saag
Mutton (goat) saag with naan bread
Saag paneer: spinach and potato

Saag (Urdu: ساگ ;Punjabi; ਸਾਗ ; Hindi: साग; Nepali: साग; Oriya: ଶାଗ) or sag is a leaf-based (spinach, mustard leaf, basella, etc.) dish eaten in South Asia with bread such as roti or naan,[1] or rice (in 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 North Indian provinces of Haryana, Uttar Pradesh, as well as in the Pakistani and Indian region of Punjab, especially sarson da 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/saj however can be a catch-all term for various green-leaved dishes. Saag aloo (spinach potato) – and saag gosht (spinach and meat) in Pakistan – is a common dish in Punjabi cuisine (both Pakistani and Indian) as served in restaurants and take-aways in the Western world.[citation needed]

Variations[edit]

  • Odisha
    • 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)
    • Pālanga sāga (ପାଳଙ୍ଗ ଶାଗ) spinach
    • Poi sāga (ପୋଈ ଶାଗ): prepared from basella leaves
    • 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)
    • 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.[2]

Kakharu saga (pumpkin leaves) matara saga (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 spinach.
    • 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 country's cuisine. 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 leaves, although spinach is more common. Saag aloo is commonly served hot, and topped with ghee (clarified butter).

References[edit]

  1. ^ "Saag (Indian spiced spinach)". Whats4Eats.com. 2012. Retrieved 6 July 2012. "Saag makes a tasty and nourishing meal when paired with chapati or naan." 
  2. ^ http://www.orissaspider.com/resources/2464-Methi-Saga.aspx