Saag Recipes

Saag or saga (pronounced [saːg]) is a leaf-based (mustard leaf, collard greens, basella, etc.) dish eaten in the Indian subcontinent with bread such as roti or naan, or rice (in Nepal, Odisha, Kashmir and West Bengal). Saag can be made from mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer.
Saag is common in the state of Odisha, where it is eaten with pakhala. In the Shree Jagannath Temple of Puri, saag is one of the dishes offered to Jagannath as part of Mahaprasad. Saag is also common in West Bengal and other regions of North India, where the most common preparation is sarson da saag (mustard plant leaves), which may be eaten with makki di roti, a yellow roti made with maize flour. Saag aloo (spinach and potato) and saag gosht (spinach and goat) are a common dishes in Punjabi cuisine, which are also served in restaurants and take-aways in the Western world (where the goat is commonly replaced with lamb).

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