Saag is more common in the Pakistani and Indian region of Punjab, especially sarson da saag, where it may be eaten with makki di roti. It is also eaten in Nepal and also in the North Indian regions of Haryana and Uttar Pradesh. 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) is a common dish in Punjabi cuisine as served in restaurants and take-aways in the Western world.
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 the country's cuisine. The meat is usually cooked in a tandoor before being marinated in the other ingredients.
Saag 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).