Saag

Saag, also known as saga or sag, is a revered leafy vegetable dish originating from the Indian subcontinent. Frequently savored with bread such as roti or naan, or paired with rice, saag can be prepared using a variety of greens like mustard greens, collard greens, basella, finely chopped broccoli, or other leafy vegetables. Spices and occasionally paneer (a type of cheese) are added to enhance its flavor.

This dish holds a special place in various regional cuisines across India. For instance, in Odisha, saag is typically served with pakhala and is part of the Mahaprasad offerings at the Shree Jagannath Temple in Puri. In West Bengal and North India—especially Punjab—you'll find popular variations like sarson da saag with makki di roti (cornbread), saag aloo (spinach and potato), and saag gosht (spinach with goat or lamb). These delectable dishes are also featured in restaurants and takeaways around the world.

Odia cuisine employs a variety of greens to prepare saag, including water spinach, amaranth leaves, spinach, and basella leaves. Similarly, Bengali cuisine boasts diverse saag preparations using greens like water spinach, amaranth leaves, spinach, and mustard greens. In Punjab, favorites such as saag paneer (paneer cheese with greens), saag gosht (meat with greens), and aloo saag (potatoes with mustard leaves) are widely enjoyed.