Sarson da saag

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Sarson Ka Saag
Saagroti.jpg
Makki di roti with saag
CourseMain course
Place of origin Indian subcontinent
Region or state Punjab region of the Indian subcontinent
Associated national cuisine India, Pakistan
Main ingredientsMustard leaves

Sarson Ka Saag (as it is known in Hindi, Urdu) or (Saroon Da Saag, in Punjabi) is a popular vegetarian dish from the Punjab region of the Indian subcontinent. It is made from mustard greens (sarson) and spices such as ginger and garlic. It is often served with makki di roti.

Origins and history

The dish is regarded as the traditional way to prepare saag and is usually served with makki di roti (unleavened cornbread). [1] It can be topped with either Makkhan (unprocessed white butter 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]

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

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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 / Makki ki roti". dawn.com. 19 February 2014. Retrieved 27 February 2017.