Saag
From Wikipedia, the free encyclopedia
 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. 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). 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. 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.
This is a popular variety made from mustard leaves (sarson) only. Some spinach (called palak in punjabi) can be added for added colour and thickening the dish, this would alter the taste though.
Palak paneer is a common variation of saag. It is a spinach curry almost always made with spinach whereas saag is sometimes made with mustard leaves.
Palak Aalu (Fried potatoes dipped in spinach curry) is made with potatoes instead of paneer, and is popular throughout India and Pakistan. Palak Aloo is usually served with naan, chapati, and makki di roti. Like Saag, Palak Aalu can be made with both spinach and mustard, although spinach is the most common. Palak Aalu is commonly served hot, with pulao, and topped with ghee, clarified butter.
