In Indian cuisine, what is the main vegetable ingredient in a saag dish?
Saag sarson da saag (mustard plant leaves), which may be eaten with makki di roti. It is also eaten in Nepal and in Haryana. This roti is made of maize flour and is yellow in colour, though it can also be eaten with other breads. Saag/saj however can be a catch-all term for various green-leaved dishes. It is one of the important dish of Mahaprasad (Jagannath Temple), where it has been served to the Lords for centuries. Saag aloo (spinach potato) and saag gosht (spinach and goat) is a common dish in Punjabi cuisine as served in restaurants and take-aways in
Punjabi cuisine the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. Main dishes include "Sarson ka saag" (a stew whose main ingredient is mustard greens) and "makki ki roti" (flatbreads made with cornmeal). Basmati rice is the indigenous variety of Punjab and many varieties of rice dishes have been developed with this variety. Many vegetable and meat based dishes are developed for this type of rice. There are many styles of cooking in Punjab. In the villages many people still employ the traditional infrastructure for cooking