This is an old revision of this page, as edited by Gituli(talk | contribs) at 05:24, 26 October 2012(Edited Saag defination from only spinach/mustard to any leafy vegetable). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.Revision as of 05:24, 26 October 2012 by Gituli(talk | contribs)(Edited Saag defination from only spinach/mustard to any leafy vegetable)
Saag is more common in Haryana, Uttar pradesh, Punjab, especially Sarsoon ka saag, where it may be eaten with makki ki roti. This roti is made of corn flour and is yellow in colour, though it can also be eaten with other breads. Saag/sag however can be a catch-all term for various green-leaved dishes. Saag aloo is a common dish in Pakistani/Indian cuisine as served in restaurants and take-aways in the Western world.[citation needed]
Saag paneer or palak paneer is a dish that contains paneer cheese and spinach.
Saag gosht or palak gosht is a version of the dish prepared with gosht (meat), often lamb in the Western world. The meat is usually cooked in a tandoor before being marinated in the other ingredients.
Sag aloo, saag aalu or palak aloo is fried aloo (potatoes) dipped in spinach curry, saag aloo is usually served with naan, chapati, and makki di roti. Saag aalu can be made with both spinach and mustard, although spinach is more common. Saag aloo is commonly served hot, and topped with ghee (clarified butter).
