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Saag also spelled sag or saga, is an Indian cuisine leafy vegetable dish eaten with bread, such as roti or naan, [1] [2] or in some regions with rice. Saag can be made from mustard greens , collard greens , basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena .
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. [13] [14] [15] There are many recipes for the dish, usually cooking the leaves in oil or clarified butter [16] with spices such as garlic, ginger and chilli ...
In Central and Eastern Punjab, signature dishes include murgh/beef pulao, a fragrant rice dish cooked with spices and meat; saag, a mustard leaf-based dish traditionally paired with makai roti (maize flour flatbread); paye/kharoray, a slow-cooked stew made from the legs and joints of cow, goat, buffalo, or sheep; murgh cholay, a flavorful curry ...
The various forms of curry across the globe tell the story of spices, colonization, globalization and immigration. Skip to main content. 24/7 Help. For premium support please call: 800 ...
Curry banana: Musa splendida: Posola Banana Stem: Kothalor Musi, Musi Kothal Jackfruit (Young), Unripe Jackfruit Artocarpus heterophyllus: Potol Pointed gourd: Trichosanthes dioica: Bhul Sponge gourd or Luffa: Luffa aegyptiaca: Zika, Jika Ridge gourd or Ridged Luffa: Luffa acutangula: Dhunduli Snake gourd: Trichosanthes cucumerina: Toroi Zati ...
Basmati Rice & Curry Casserole (Chana aur Sarson ka Saag Biryani) Biryanis are rice-based casseroles that combine a saucy meat, vegetable or legume curry with basmati rice, whole spices, nuts and ...
One of the main crops is mustard or sarson: Its leaves are used to make sarson da-saag curry while its seeds are used for tempering and for making mustard oil, which is widely used as a cooking medium. Milk and dairy products such as dahi, paneer cream, butter and ghee are used. Butter is an important cooking medium apart from being consumed ...
Bhuna gosht, a curry with a thick, reduced sauce; Karahi or Kadhai gosht, cooked in a traditional round-sided pot; Raan gosht, roasted leg of mutton; Dal gosht, with lentils or peas; Nihari gosht, a meat stew; Rara gosht, roasted mutton curry; Saag gosht, with cooked spinach leaves or mustard greens; Biryani gosht, especially the non-vegetarian ...