Sarson ka saag

Sarson ka saag
Saagroti.jpg
Makki ki roti with Sarson ka saag
CourseMain course
Place of originNorth India region of the Indian subcontinent
Associated cuisineIndia
Main ingredientsMustard leaves

Sarson ka saag is a dish of mustard greens cooked with spices. It originated in the north of the Indian subcontinent and is popular throughout the region.

Name

The dish is known as Sarson da saag in Punjabi and Sareyan Da Saag in Dogri.

Sarson and Sareyan derive from the Sanskrit word Sarśapa meaning mustard. Saag derives from the Sanskrit Śāka meaning greens or vegetable leaves.

Ingredients and preparation

Mustard is widely grown in the region for the plant's leaves, seeds and seed oil. It is harvested in winter and spring, making sarson ka saag a popular warming dish in the cooler months.

There are many recipes for the dish, usually cooking the leaves in oil or clarified butter (ghee) with spices such as garlic, ginger and chilli. Other spices used vary according to region and taste.

Accompaniments

The dish is often served with bread such as Makki ki roti or Bajra ki roti,

See also



This page was last updated at 2023-03-13 00:27 UTC. Update now. View original page.

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