Saag
Saag |
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| Origin | |
|---|---|
| Place of origin | Pakistan, India |
| Region or state | Punjab (Pakistan), Punjab, Orissa |
| Details | |
| Main ingredient(s) | Mustard leaves |
Saag (Hindi: साग; Punjabi: ਸਾਗ ; Oriya: ଶାଗ) or sag is a spinach and/or mustard leaf-based dish eaten in South Asia with bread such as roti or naan, or rice (in Orissa 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 Punjab, especially Saroon da saag, where it may be eaten with makki di 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.
[edit] Variations
- Orissa
- 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).
[edit] Reference
[edit] External links
- http://www.odiakitchen.com
- http://recipe.fullorissa.com
- http://eodissa.com/recipe
- http://oriyanari.com
- http://suodisha.com
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