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Saag (Hindustani: [ˈsɑːg]), also spelled sag or saga, is a Indian leaf vegetable dish eaten with bread such as roti or naan, or in some regions with rice.Saag dishes are mostly mild with a medium amount of gravy. They go really well with bread like chapatis (a flatbread also known as roti) and naans (leavened flatbread baked in a tandoor or oven). Daals (lentils) are the perfect side dish to order with a saag entree.
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What does Saag mean in Hindi?
Saag (Hindustani: [ˈsɑːg]), also spelled sag or saga, is a Indian leaf vegetable dish eaten with bread such as roti or naan, or in some regions with rice.
How do you eat Saag?
Saag dishes are mostly mild with a medium amount of gravy. They go really well with bread like chapatis (a flatbread also known as roti) and naans (leavened flatbread baked in a tandoor or oven). Daals (lentils) are the perfect side dish to order with a saag entree.
What do we say saag in English?
Spinach or another leafy vegetable.
Is Palak and saag the same?
Typically in northern India, Saag refers to a combination of spinach and mustard greens, whereas Palak is the Hindi name for spinach. The main difference between the two is that Saag Paneer can be made with any leafy greens or a combination of greens, but, Palak Paneer refers to a curry made with spinach leaves only.
Is saag healthy for weight loss?
Yes, this recipe is good for diabetics, heart and weight loss. Mustards leaves are very low in calories and fats. However, its dark-green leaves contain a very good amount of fiber that helps control cholesterol level by interfering with its absorption in the gut.
Why does saag taste bitter?
Mustard leaves and spinach are blanched and cooked uncovered as green vegetables have volatile acids which should be allowed to escape or else the green vegetables lose their colour (discoloration) and tend to become bitter in taste.
Is a saag healthy?
Health benefits:
Sarson or mustard leaves: Rich in top-class antioxidants and essential micronutrients, primarily iron. Good for hypertension and heart patients. White butter: Make it at home and enjoy a dollop on your saag to get healthy fat which helps absorb your meal. Amla pickle: Adds vitamin C.
What is Sarso Ka saag English?
What is Sarson ka Saag. Sarson is known as mustard greens in English and saag is generally used for a spiced curry made of greens so Sarson ka saag is basically a spiced mustard greens curry.
What is Sarson called in English?
mustard uncountable noun. Mustard is a yellow or brown paste made from seeds which tastes spicy. /sarason, srason, sarson, srson/
Saag – Wikipedia
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Getting to Know Indian Food: What Is Saag?
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Getting to Know Indian Food: What Is Saag?
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Getting to Know Indian Food: What Is Saag?
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How To Pronounce Saag Paneer: Saag Paneer pronunciation
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Wikipedia
Indian leaf vegetable dish
For the footballer, see Kaimar Saag
Saag ( Hindustani: [ˈsɑːg]), also spelled sag or saga, is a Indian leaf vegetable dish eaten with bread such as roti or naan,[1] or in some regions with rice. Saag can be made from spinach, mustard greens, collard greens, basella, finely chopped broccoli or other greens, along with added spices and sometimes other ingredients such as chhena.
Saag is common in the state of Odisha, where it is eaten with pakhala. In the Shree Jagannath Temple of Puri, 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.[2] Saag gosht or hariyali maans (spinach and mutton) is a common dish in the North Indian state of Haryana.[3]
Etymology [ edit ]
The word saag is derived from the Sanskrit word shaak (śāka) meaning leafy green vegetables.[4]
Variations [ edit ]
Odisha [ edit ]
In Odia cuisine, sāga (Odia: ଶାଗ) is one of the most important vegetables. It is popular all over the state. A large varieties of plants are used as sāga in Odisha. A list of the plants that are used as sāga is as below.
Saag chhena (spinach and cottage cheese)
Poi sāga (ପୋଈ ଶାଗ): prepared from basella leaves and tender stems.
Bāramāsi/sajanā sāga (ବାରମାସି/ ସଜନା ଶାଗ): prepared from leaves of the drumstick tree. Cooked with lentils or alone with fried onions.
Sunusuniā sāga (ସୁନୁସୁନିଆ ଶାଗ) Marsilea polycarpa leaves.
Pitāgama sāga (ପିତାଗମା ଶାଗ) Gilnus oppositifolius .
Pidanga sāga (ପିଡଙ୍ଗ ଶାଗ)
Kakhāru sāga (କଖାରୁ ଶାଗ): Prepared from leaves of the pumpkin plant.
Madarangā sāga (ମଦରଙ୍ଗା ଶାଗ): prepared from leaves of Alternanthera sessilis.
Sorisa sāga (ଶୋରିସ ଶାଗ) : Mustard greens
Methi sāga (ମେଥୀ ଶାଗ): prepared from methi or Fenugreek leaves and besara (mustard paste) cooked with vegetable. [5]
Matara sāga (ମଟର ଶାଗ): The inner coating of peas is removed and then chopped to make the saga.
Bahal sāga
Kular sāga
Bhader sāga
Jhirel dal sāga
Bengali [ edit ]
In Bengali cuisine, sāg is one of the most important vegetables. It is popular all over the state. Most of the Bengalis use at least one sāg everyday during lunch. They eat sāg fried or little gravy (jhol) with rice. A list of the plants that are used as sāg is as below.
Bihar [ edit ]
Kalmi saag
Munga saag
Koira Saag
Gandhari saag
Koinar saag
Chakod saag
Sarla saag
Chench saag
Chimti saag
Katai saag
Dhhahdhhaa saag
Golgola saag
Khesaari saag ( Lathyrus sativus )
) Poi saag ( Basella alba )
) Palak saag (Spinach)
Bathua saag ( Chenopodium album )
) Methi saag (Fenugreek)
[7]Uttarakhand [ edit ]
Saags (Leafy greens) are an important part of 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[8] but unique and exclusive saags cooked in the state are:
Kandali saag or Bicchu ghas ka saag or Sisun ka saag (or stinging nettle leaves) is a wild bushy grass that is high on nutritional value but also itches if touched to bare skin. The leaves of this plant are boiled in hot water, turned into a paste and then cooked with ghee and tomato.[9]
Lingdi ka saag: made using tender fern leaves.[8]
Haryana [ edit ]
Saag gosht or Hariyali Maans is a version of the dish prepared with meat oftenly of mutton or lamb . This version of the dish is more common in the state of Haryana. [3] The meat is usually cooked in a Bhatthi (clay oven) before being marinated in the other ingredients.
is a version of the dish prepared with meat oftenly of mutton or . This version of the dish is more common in the state of Haryana. The meat is usually cooked in a (clay oven) before being marinated in the other ingredients. In winters, saags of Channa/Cholia (chickpea leaves), Sarson (mustard) , Methi (fenugreek), Palak (spinach), Bathua (chenopodium) are commonly cooked in Haryanvi households.[10][11] These saags are mainly eaten with millet breads like Makki ki roti & Bajra ki roti, smeared with ghee or butter.
Punjab [ edit ]
Saag is usually made with mustard leaves in Punjab, although spinach is common in other parts of the world. Saag is commonly served hot, usually with chapati, makki ki roti, bajra ki roti and topped with clarified butter.
See also [ edit ]
References [ edit ]
5^cookingweb: sunsunia saag recipe in Hindi
Understanding Indian Food: What Is Saag?
If you dine at an Indian restaurant, you’re bound to see several saag dishes on the menu. But just what is saag? Get the facts on this staple of Indian cuisine with this definition of the food, complete with several examples of saag dishes and their common ingredients. Learn more about the food’s roots in India as well.
Defining Saag
Simply put, the word saag refers to common leafy green vegetables found in the Indian subcontinent (India, Pakistan, Nepal, and so forth). When people refer to saag, they do so most often while discussing vegetables such as spinach, fenugreek, mustard greens, collard greens, basella, and dill.
In India, saag is not just cooked by itself but often combined with great success with all kinds of meat, such as goat, lamb, or chicken, as well as fish and vegetarian ingredients. Whitefish, shrimp, and prawns can all be used for saag dishes. On the other hand, potatoes and cauliflower are the vegetables often served with saag.
Saag dishes are said to be most popular in the Punjab region of India as well as in the Northern India regions of Uttar Pradesh and Haryana. It is also frequently served in Nepal.
How Saag Dishes Are Prepared
The greens in saag dishes may be chopped fine and cooked. Alternatively, they may be cooked and creamed. Common spices used in saag dishes include cinnamon, cloves, ginger, chili, garlic, coriander, and cumin, among several others.
Saag dishes are mostly mild with a medium amount of gravy. They go really well with bread like chapatis (a flatbread also known as roti) and naans (leavened flatbread baked in a tandoor or oven).
Daals (lentils) are the perfect side dish to order with a saag entree. If you’re interested in not only trying a saag dish at a restaurant but also in preparing one yourself, try recipes for dishes such as Sarson ka saag and chicken saagwala.
Ask your server for additional details about the dish to find out which spices they use and which kinds of bread best accompany the meal. Tell the server you’re interested in making a saag dish for yourself and ask if the restaurant would be willing to share one of its recipes. Many restaurants keep their recipes top secret, while others share their recipes on their websites. In any case, it can’t hurt to ask.
If the restaurant declines to share its recipe, don’t give up. The staff may still be willing to share a few cooking tips, especially if you visit when they’re not particularly busy and the cook has more time to speak with customers.
saag pronunciation: How to pronounce saag in Afrikaans, Estonian, Low German, Punjabi
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