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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 .
Aloo paratha, an unleavened bread stuffed with mashed potatoes; Aloo pie, a fried pastry filled with potatoes and vegetables; Aloo pyri, potato curry and bread; Aloo tikki, deep fried potato patties with peas and spices; Dum aloo, fried potatoes with gravy; Saag aloo, fried potatoes with spinach (palak) or fenugreek (methi) curry
Aloo tikki: Patties of potato mixed with some vegetables fried: Vegetarian Aloo tuk: double fried potatoes tossed in spices: Vegetarian Aloo matar: Potatoes and peas in curry: Vegetarian Aloo kulcha: Mildly leavened flatbread stuffed with potatoes: Vegetarian Aloo methi: Aloo methi is a North Indian dish made with potatoes (aloo) and fenugreek ...
Aloo gobhi, aloo gobi or alu gobhi (pronounced [äːluː goːbʱiː]) is a vegetarian dish from the Indian subcontinent made with potatoes (aloo), cauliflower (gobhi), and Indian spices. [2] It is popular in Indian cuisine. [3] It is yellowish in color due to the use of turmeric, and occasionally contains black cumin and curry leaves.
Ronga aloo Sweet potato: Ipomoea batatas: Bit, Beet Beet: Beta vulgaris: Kosu, Thaso Taro: Colocasia esculenta: Koldil, Kolful Banana flower: Kaskol, Purakol Curry banana: Musa splendida: Posola Banana Stem: Kothalor Musi, Musi Kothal Jackfruit (Young), Unripe Jackfruit Artocarpus heterophyllus: Potol Pointed gourd: Trichosanthes dioica: Bhul ...
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 ...
Saag is a winter and spring delicacy; it is one of the most popular dishes of Punjab. Eggplant: Baingan bharta is similar to baba ghanoush in the way the eggplant is prepared by roasting and peeling the skin off, but much richer, with the incorporation of much cooked tomato, browned onion and a variety of spices instead of tahini .