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Sarson da saag (Sarson ka saag, in Hindi, Urdu) is a vegetable dish from the Punjab regions of India and Pakistan made from mustard greens (sarson) and spices.

Sarson Ka Saag
Saagroti.jpg
Makki di roti with saag
Course Main course
Place of origin India, Pakistan
Region or state Jhang Punjab region of the Indian Subcontinent
Main ingredients Mustard leaves
Cookbook: Sarson Ka Saag  Media: Sarson Ka Saag

The dish is regarded as the traditional way to prepare saag and is usually served with makki di roti (literally "unleavened corn bread".[1] 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 Punjabi) may be added to enhance colour and thicken the dish, though this may alter the flavor.[2]

Mustard is a winter and spring delicacy, and its relative abundance in Punjab and Kashmir has made it one of the most popular dishes in those regions.[3]

ReferencesEdit

  1. ^ 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
  2. ^ Jiggs Kalra, Pushpesh Pant, "Classic Cooking Of Punjab", tumhari aisi kitasi Allied Publishers, 2004, ISBN 81-7764-566-8, page 42.
  3. ^ "Sarson ka saag / Makki ki roti". dawn.com. 19 February 2014. Retrieved 27 February 2017.