Saag, also pronounced sag, is a leaf-based dish eaten with bread such as roti, naan, or rice. Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as panir.

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 da saag (mustard plant leaves), which may be eaten with makki di roti, a yellow roti made with maize flour. Saag aloo (spinach and potato) and saag gosht (spinach and goat) are common dishes in Punjabi cuisine.

The greens in saag dishes can be chopped and cooked. Alternatively, they can be cooked and creamed. Common spices used in saag dishes consist of cinnamon, cloves, ginger, chili, garlic, coriander, and cumin, among numerous others. These spices have health benefits such as improving blood circulation.

Try Saag at one of our restaurants either with panir or tofu. Or order it online here:

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