Sarson da saag

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Sarson Da Saag
Saagroti.jpg
Makki di roti with saag
Type Main course
Place of origin
Pakistan, India
Region or state
Punjab
Main ingredients
Mustard leaves
Cookbook:Sarson Da Saag  Sarson Da Saag

Sarson da saag (Sarson ka saag, in Hindi, Urdu) is a popular vegetable dish in the Punjab region of India and Pakistan made from mustard leaves (sarson) and spices. However, it is also popular in other neighboring states of Haryana and Rajasthan. It cannot be said confidently that it originated in the Punjab region.

It is regarded as the traditional way of making saag, and is traditionally served with makki di roti, which literally means (unraised) corn bread.[1] It can be topped with either butter (unprocessed white or processed yellow butter) or more traditionally with ghee (clarified butter). Some spinach (called palak in Punjabi) can be added for added colour and thickening the dish, even if this could alter the taste.[2]

References[edit]

  1. ^ Laveesh Bhandari, Sumita Kale, "Indian states at a glance, 2008-09: Punjab : performance, facts and figures", Pearson Education India, 2009, ISBN 81-317-2345-3, section 4.7.2
  2. ^ Jiggs Kalra, Pushpesh Pant, "Classic Cooking Of Punjab", Allied Publishers, 2004, ISBN 81-7764-566-8, page 42.