An Indian dish served utilizing greens (ordinarily spinach) cooked down to a thick paste. Saag is a leaf-based (spinach, mustard leaf, collard greens, basella, etc.) dish eaten in the Indian subcontinent with bread, for instance, roti or naan.

Saag can be served utilizing spinach, mustard leaves, broccoli, or greens, along with included flavors. Also, it is made with some unique addons like paneer. On a couple of menus, it is called saagwala. Saag is basic in the territory of Odisha, where it is eaten with Pakhala.

The most common dish is sarson da saag (mustard plant leaves) which is most common in West Bengal and locales of North India, which might be eaten with makki di roti. It is likewise eaten in Nepal and in Haryana. This roti is made of maize flour and is yellow in shading.

However, it can likewise be eaten with different breads. Saag/saj anyway can be a trick all term for different green-leaved dishes. It is one of the critical dish of Mahaprasad (Jagannath Temple), where it has been served to the Lords for quite a long time.

Saag aloo (spinach potato) and saag gosht (spinach and goat) is a typical dish in Punjabi food as served in eateries and take-aways in the Western world (where the goat is frequently replaced with sheep).

In any case, a similar number of people are veggie lover, saag is eaten as it is plain, with the yellow roti or naan. It includes verdant greens, for instance, spinach, broccoli, kale, and others.

Sarson Da Saag

Saroon Da Saag (Sarson Ka Saag, in Hindi, Urdu) is a noticeable veggie lover dish from the Punjab (both the Pakistani Punjab and the Indian Punjab) and Rajasthan territories of the Indian subcontinent. It is delivered utilizing mustard greens (sarson) and flavors, for instance, garam masala, ginger and garlic. It is much of the time given makki di roti.

The dish is the traditional strategy to design saag and is regularly given makki di roti (genuinely “unleavened cornbread”. It might be done with either spread (natural white or yellow butter) or even more generally with ghee (clarified butter). Some spinach (called palak in Hindi) may be added to enhance shading and thickness. This anyway may change the flavor of the dish. In like manner incorporated bathua, sarson greens, onion, tomato and all ground spice.

Mustard is a winter and spring delicacy. Also, its relative abundance in Punjab, Rajasthan, and North-East has made it a champion among the most predominant dishes in those territories.

Sarson Ka Saag Recipe

In Punjab, chilly snowy season implies time to appreciate Sarson ka saag and makki ki roti. This prevalent Punjabi supper combo is best delighted in with fresh makkhan (custom made butter) and lassi. In this formula, sarson ki bhaji which implies green mustard leaves in English, bathua leaves and spinach leaves are cooked together with tomato, ginger, garlic, green bean stew and corn flour and after that squashed into a smooth puree.

At last, this puree is tempered with mix singed onion in ghee for pleasant fragrance and flavor. This great North Indian curry isn’t just simple to make yet sound as well as it is cooked in a way that safeguards all supplements of green clears out. Pursue this 10 stage sarson ka saag formula and make a solid dinner in under 35 minutes.
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Medicinal Benefits of eating Saag

Saag is an important part of a healthy diet. It is stuffed with nutrients, minerals and fiber. But it is low in calories. Eating Saag offers various medical advantages including reduced risk of obesity, coronary illness, hypertension and mental decline.

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