Sarson da saag
Makki di roti with saag
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| Origin | |
|---|---|
| Region or state | Punjab region of the Indian Subcontinent |
| Details | |
| Course served | Main course |
| Main ingredient(s) | Mustard leaves |
Sarson da saag (Sarson ka saag, in Hindi, Urdu) is a popular vegetable dish in the Punjab regions of India and Pakistan made from mustard leaves (sarson) and spices.
The dish is regarded as the traditional way to make 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, even if this might alter the taste.[2]
References
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- ↑ 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.
