For the footballer, see Kaimar Saag.

Sarson ka saag with makki di roti and butter topping
Alternative names Saagwala
Place of origin Punjab, Pakistan and Punjab, India
Region or state subcontinent
Main ingredients Mustard leaves
Cookbook: Saag  Media: Saag
Mutton (goat) saag with naan bread
Saag paneer: spinach and cheese

Saag (pronounced [saːg]) (Nepali: साग) (Sindhi: ساڳ) or sag is a leaf-based (spinach, mustard leaf, collard greens, basella, etc.) dish eaten in the Indian Subcontinent with bread such as roti or naan,[1] or rice (in Nepal, Odisha and West Bengal). Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer. On some menus, it is called saagwala.

Saag is more common in the region of Punjab, especially sarson da saag, where it may be eaten with makki di roti. It is also eaten in Nepal and in the North Indian regions of Haryana and Uttar Pradesh. 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. 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 the Western world (where the goat is replaced with lamb).[2]


In Odia cuisine sāga is one of the most important vegetables.It is popular all over the state. A list of the plants that are used as sāga is as below.

In Bengali cuisine sāga is one of the most important vegetables. It is popular all over the state. Most of the bengalies use at least one saga everyday during lunch. They eat sāga fried or little gravy (jhol) with rice. A list of the plants that are used as sāga is as below.


  1. "Saag (Indian spiced spinach)". 2012. Retrieved 6 July 2012. Saag makes a tasty and nourishing meal when paired with chapati or naan.
  2. "Menu" (PDF). September 2014.
  3. Lokesh Dash. "Recipes Methi Saga Recipes".
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