Sarson da saag
This article needs additional citations for verification. (August 2017) (Learn how and when to remove this template message)
|Place of origin||South Asia|
|Region or state||Punjab region of the South Asia|
|Associated national cuisine||India, Pakistan|
|Main ingredients||Mustard leaves|
Sarson Ka Saag (as it is known in Hindi, Urdu) or (Sarson Da Saag, in Punjabi) is a popular vegetarian dish from the Punjab region of South Asia. It is made from mustard greens (sarson) and spices such as ginger and garlic. It is often served with makki di roti.
Origins and history
The dish is regarded as the traditional way to prepare saag and is usually served with makki di roti (unleavened cornbread). It can be topped with either Makkhan (unprocessed white butter or processed yellow butter) or more traditionally with ghee (clarified butter). Some spinach (called palak in Hindi) may be added to enhance colour and thicken the dish, though this may alter the flavor.
- 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
- Jiggs Kalra, Pushpesh Pant, "Classic Cooking Of Punjab", tumhari aisi kitasi Allied Publishers, 2004, ISBN 81-7764-566-8, page 42.
- "Sarson ka saag / Makki ki roti". dawn.com. 19 February 2014. Retrieved 27 February 2017.
|This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it.|
|This Pakistani cuisine–related article is a stub. You can help Wikipedia by expanding it.|