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| Alternative names | Saaga or tuna (Odisha), shaag, shaak, saagwala |
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| Region or state | Punjab |
| Main ingredients | Various kinds of edible plants |
Saag (Hindustani: [ˈsɑːg]), also spelled sagorsaga, is an Indian subcontinental leafy vegetable dish eaten with bread such as rotiornaan,[1][2] or in some regions with rice. Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients such as chhena.
In India, it is common, especially in the state of Odisha, where it is eaten with pakhala. In the Shree Jagannath TempleofPuri, saag is one of the dishes offered to Jagannath as part of Mahaprasad. Saag is also common in West Bengal and other regions of North India, where the most common preparation is sarson ka saag (mustard plant leaves), which may be eaten with makki ki roti, a yellow roti made with maize flour.[3] Saag goshtorhariyali maans (spinach and mutton) is a common dish in the North Indian state of Punjab.[4] In Pakistan, it is most commonly eaten in the Punjab province along with Makki ki roti and fresh cow butter or Desi ghee.
The word saag is derived from the Sanskrit word shaak (śāka) meaning leafy green vegetables.[5]
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In Odia cuisine, sāga (Odia: ଶାଗ) is one of the most important vegetables. It is popular all over the state. A large variety of plants are used as sāga in Odisha. A list of the plants that are used as sāga is as below.
In Bengali cuisine, sāg is one of the most important vegetables, being popular throughout the state. Most Bengalis eat at least one dish containing sāg at lunchtime every day - usually fried or accompanied by a little gravy (jhol) and served with rice. A list of the plants that are used as sāg is as below.
There are around 70 varieties of saag in Jharkhand.[9] Some are as follows:
Saags (Leafy greens) are an important part of the Garhwali, Kumaoni and Jaunsari cuisines of Uttarakhand. The abundance of leafy greens in the state are because of fertile land and forested land. Saags of Sarson (Mustard), Palak (spinach), Mooli (Radish) are common[10] but exclusive saags cooked in the state are:
Spinach greens, or Palak saag, is a traditional winter dish from the Punjab region of northern India and Pakistan
Saag makes a tasty and nourishing meal when paired with chapati or naan.
Some locally available green vegetables in Haryana are Channa Saag, Sarson Saag, Bathua in winter...
Winter vegetables of Gurgaon (Haryana) include a wide range of vegetables such as (a) root crops like radish, turnip, carrot; (b) leafy cole crops, like palak, methi and sarson ka saag
