Sarson da saag

Sarson Ka Saag
Makki di roti with saag
Course Main course
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

Saroon Da Saag (Sarson Ka Saag, in Hindi, Urdu) is a popular vegetarian dish from the Punjab and Rajasthan regions of the Indian subcontinent, made from mustard greens (sarson) and Indian spices.

Origins and history

The dish is regarded as the traditional way to prepare saag and is usually served with makki di roti (literally "unleavened cornbread".[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 Hindi) may be added to enhance colour and thicken the dish, though this may alter the flavor.[2] Also added some bathua, sarson greens, onion, tomato and all ground spice.[3]

Mustard is a winter and spring delicacy, and its relative abundance in Punjab, Rajasthan, and North-East has made it one of the most popular dishes in those regions.[4]

References

  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". livingfoodz.com. Retrieved 30 August 2018.
  4. ↑ "Sarson ka saag / Makki ki roti". dawn.com. 19 February 2014. Retrieved 27 February 2017.


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