Sarson da saag
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|Place of origin||Indian subcontinent|
|Region or state||Punjab and Rajasthan regions of the Indian subcontinent|
|Associated national cuisine||India, Bangladesh, Pakistan|
|Main ingredients||Mustard leaves|
|Cookbook: Sarson Ka Saag Media: Sarson Ka Saag|
Origins and historyEdit
The dish is regarded as the traditional way to prepare saag and is usually served with makki di roti (literally "unleavened cornbread". It can be topped with either butter (unprocessed white 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.
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