If you ordered a dish containing saag in an Indian restaurant, what must it contain?
Saag Saag Saag () () () () or sag is a leaf-based (spinach, mustard leaf, collard greens, basella, etc.) dish eaten in the Indian subcontinent with bread such as roti or naan, or rice (in Nepal, Odisha, Kashmir and West Bengal). Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer. On some menus, it is called saagwala. Saag is common in the state of Odisha, where it is eaten with Pakhala, and West Bengal and regions of North India, where the most common dish is
Sarson da saag Sarson da saag Saroon Da Saag (Sarson Ka Saag, in Hindi, Urdu) is a popular vegetarian dish from the Punjab (both the Pakistani Punjab and the Indian Punjab) and Rajasthan regions of the Indian subcontinent. It is made from mustard greens (sarson) and spices such as garam masala, ginger and garlic. It is often served with makki di roti. The dish is regarded as the traditional way to prepare saag and is usually served with "makki di roti" (literally "unleavened cornbread". It can be topped with either butter (unprocessed white or processed yellow butter) or more traditionally with ghee (clarified