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{{Short description|Leafy vegetable dish from the Indian subcontinent}}
{{For|the footballer|Kaimar Saag}}
{{For|the medical term|Serum-ascites albumin gradient}}
{{Infobox food
| name = Saag
| image = Punjabi Sarsoon Ka Saag.JPG
| caption = ''[[sarson ka saag]]'' with [[makki ki roti]]
| alternate_name = Saaga or tuna (Odisha),<br/> shaag, shaak, saagwala
| region = [[Bengal]], [[Bihar]], [[Haryana]], [[Jharkhand]], [[Odisha]], [[Punjab]], [[Sindh]], [[Uttarakhand]]
| creator = 
| course = 
| served = 
| main_ingredient = Various kinds of edible plants
| variations = 
| calories = 
| other = 
}}

'''Saag''' also spelled '''sag''' or '''saga''', is a [[leaf vegetable|leafy vegetable]] dish from the [[Indian subcontinent]]. It is eaten with bread, such as [[roti]] or [[naan]],<ref>{{Cite book |last=Anderson |first=E.N|pages=40|url=https://books.google.com/books?id=A5C8DwAAQBAJ&dq=saag+dish+pakistan&pg=PA40 |date=2019 
|title=Asian Cuisines Food Culture from East Asia to Turkey and Afghanistan |publisher=Berkshire Publishing Group|isbn=9781614728467 |language=en|quote=Spinach greens, or Palak saag, is a traditional winter dish from the Punjab region of northern India and Pakistan}}</ref><ref>{{cite web |url= http://www.whats4eats.com/vegetables/saag-recipe |title=Saag (Indian spiced spinach) |publisher=Whats4Eats.com |year=2012 |quote=Saag makes a tasty and nourishing meal when paired with chapati or naan. |access-date=6 July 2012}}</ref> or in some regions with [[rice]]. Saag can be made from [[Mustard plant|mustard greens]], [[collard greens]], [[Basella alba|basella]] or finely chopped [[broccoli]] along with added [[spices]] and sometimes other ingredients, such as [[chhena]].

In India, it is common, especially in the state of [[Odisha]], where it is eaten with [[pakhala]]. In the [[Jagannath Temple, Puri|Shree Jagannath Temple]] of [[Puri]], saag is one of the dishes offered to [[Jagannath]] as part of [[Mahaprasad (Jagannath Temple)|Mahaprasad]]. Saag is also common in [[West Bengal]] and other regions of [[North India]], where the most common preparation is [[sarson ka saag]] (mustard plant leaves), which may be eaten with [[makki ki roti]], a yellow roti made with [[maize]] flour.<ref>{{cite web|title=served with makki ki roti|url=http://www.northindiancooking.com/sarson-ka-saag.html|access-date=29 March 2017}}</ref> ''Saag gosht'' or ''hariyali maans'' (spinach and mutton) is a common dish in the North Indian state of [[Punjab]].<ref name=":1" /> In Pakistan, it is most commonly eaten in the Punjab province along with [[Makki ki roti]], made from freshly ground corn flour, and fresh buffalo or cow butter or [[ghee]].

== Etymology ==
The word ''saag'' is derived from the [[Apabhraṃśa]], [[Prakrit]] word 'sāgun' and [[Sanskrit]] word ''shaak'' (''śāka'') meaning leafy green vegetables.<ref>{{Cite web |last=Platts |first=John T. (John Thompson) |date=1884 |title=A Dictionary of Urdu, Classical Hindi, and English |url=https://dsal.uchicago.edu/cgi-bin/app/platts_query.py?qs=%E0%A4%B8%E0%A4%BE%E0%A4%97&searchhws=yes&matchtype=exact |access-date=2022-06-19 |website=dsal.uchicago.edu}}</ref>

==Variations==
{{Prose|section|date=December 2015}}

===Odisha===
In Odia cuisine, sāga ({{Langx|or|ଶାଗ}}) is one of the most important vegetables. It is popular all over the state. A large variety of plants are used as sāga in Odisha. A list of the plants that are used as sāga is as below.
*Kalama sāga (କଳମ ଶାଗ): ''[[Ipomoea aquatica]]'' (water spinach)
*Kosalā/Khadā sāga (କୋସଳା ଶାଗ/ଖଡା ଶାଗ): prepared from [[amaranth]] leaves.
* Bajji sāga (ବଜ୍ଜୀ ଶାଗ): prepared from ''[[Amaranthus dubius]]'' leaves.
*Leutiā sāga (ଲେଉଟିଆ ଶାଗ): ''[[Amaranthus viridis]]'' leaves and tender stems.
*Pālanga sāga (ପାଳଙ୍ଗ ଶାଗ): [[spinach]]
*Sāga chhena (ସାଗ ଛେନା): greens, especially spinach, with [[cottage cheese]]

[[Image:Saag Paneer.jpg|thumb| Saag Chhena, a spinach-based curry dish]]
*Poi sāga (ପୋଈ ଶାଗ): prepared from [[Basella alba|basella]] leaves and tender stems.
*Bāramāsi/sajanā sāga (ବାରମାସି/ ସଜନା ଶାଗ): prepared from leaves of the [[drumstick tree]]. Cooked with lentils or alone with fried onions.
*Sunusuniā sāga (ସୁନୁସୁନିଆ ଶାଗ): ''[[Marsilea]] polycarpa'' leaves.
*Pitāgama sāga (ପିତାଗମା ଶାଗ): ''[[Glinus]] oppositifolius''.
*Pidanga sāga (ପିଡଙ୍ଗ ଶାଗ)
*Kakhāru sāga (କଖାରୁ ଶାଗ): prepared from leaves of the [[pumpkin]] plant.
*Madarangā sāga (ମଦରଙ୍ଗା ଶାଗ): prepared from leaves of ''[[Alternanthera sessilis]]''.
*Sorisa sāga (ଶୋରିସ ଶାଗ): [[mustard greens]]
*[[Methi]] sāga (ମେଥୀ ଶାଗ): prepared from [[methi]] or [[fenugreek]] leaves and [[Mustard (condiment)|besara (mustard paste)]] cooked with vegetable.<ref>{{cite web|url=http://www.orissaspider.com/resources/2464-Methi-Saga.aspx|title=Recipes Methi Saga Recipes|author=Lokesh Dash|work=OrissaSpider.com|url-status=usurped|archive-url=https://archive.today/20120915052851/http://www.orissaspider.com/resources/2464-Methi-Saga.aspx|archive-date=2012-09-15}}</ref>
*Matara sāga (ମଟର ଶାଗ): The inner coating of peas is removed and then chopped to make the saga.
*Bahal sāga
*Kular sāga
*Bhader sāga
*Jhirel dal sāga

===Bengali===
In Bengali cuisine, sāg is one of the most important vegetables, being popular throughout the state. Most Bengalis eat at least one dish containing sāg at lunchtime every day - usually fried or accompanied by a little gravy (jhol) and served with rice. A list of the plants that are used as sāg is as below. 
*Kalmi sāg [[Ipomoea aquatica]] (water spinach)
*Kosalā/khadā sāg: prepared from [[amaranth]] leaves.
* Bajji sāg: Prepared from [[Amaranthus dubius]] leaves.
*Leutiā sāg [[Amaranthus viridis]] leaves and tender stems.
*Pālong sāg: [[spinach]]
*Puin sāg : prepared from [[Basella alba|basella]] leaves and tender stems.
*Bāramāsi/sojnā sāg: prepared from leaves of the [[drumstick tree]]. Cooked with lentils or alone with fried onions.
*Sunusuniā sāg: [[Marsilea]] polycarpa leaves.
*Pitāgama sāg 
*Helencha sāg: [[Enhydra fluctuans]]<ref name=Enhydra>{{Cite Q|Q10800735}}</ref>
*Daata sāg 
*Peyanj sāg: prepared from [[spring onions]] 
*Mulor sāg 
*Lal sāg 
*Lau sāg : Prepared from the leaves and stems of [[calabash|bottle gourd]] plant.
*Kumro sāg: Prepared from leaves of the [[pumpkin]] plant.
*Madarangā sāg: prepared from leaves of [[Alternanthera sessilis]].
*Sorshe sag: [[Mustard greens]]
*[[Methi]] sāg: prepared from [[methi]] or [[fenugreek]] leaves and [[Mustard (condiment)|besara (mustard paste)]] cooked with vegetable.
*Matara sāg: The inner coating of peas is removed and then chopped to make the sāga.

=== Bihar ===
{{div col|colwidth=20em}} 
* Kalmi saag
* Munga saag
* Koira Saag
* Gandhari saag
* Koinar saag
* Chakod saag
* Sarla saag
* Chench saag
* Chimti saag
* Katai saag
* Dhhahdhhaa saag
* Golgola saag
* Khesaari saag (''[[Lathyrus sativus]]'')
* Poi saag (''[[Basella alba]]'')
* Palak saag ([[Spinach]])
* Bathua saag (''[[Chenopodium album]]'')
* Methi saag ([[Fenugreek]]){{div col end}} <ref>{{cite web|title=Bihari Cuisine by Mohita Prasad: Saag Dishes|url=http://www.bawarchi.com/bihar/saag.html|url-status=dead|archive-url=https://web.archive.org/web/20071013051514/http://bawarchi.com/bihar/saag.html|archive-date=2007-10-13|access-date=2012-10-18|publisher=Bawarchi.com}}</ref>
===Jharkhand===
There are around 70 varieties of saag in Jharkhand.<ref>{{cite news|url=https://www.jagran.com/jharkhand/ranchi-jharkhand-food-variety-saag-is-beneficial-for-health-more-than-70-type-of-saag-is-found-in-jharkhand-jagran-special-20670992.html|title=सागों में छिपा है सेहत का राज, कई रोगों की है अचूक दवा; झारखंड में उगते हैं 70 से ज्यादा प्रकार के साग|publisher=jagran|date=26 August 2020|accessdate=19 September 2022}}</ref> Some are as follows:
*Beng saag
*Bhaji saag
*Kalmi saag
*Khesari saag
*Kohnda saag
*Koinar saag
*Methi saag
*Munga saag
*Palak saag
*Pechki saag
*Poi saag
*Putkal saag
*Sarla saag

=== Uttarakhand ===
Saags (Leafy greens) are an important part of the [[Garhwali cuisine|Garhwali]], [[Kumaoni cuisine|Kumaoni]] and [[Jaunsari cuisine]]s of Uttarakhand. The abundance of leafy greens in the state is because of fertile land and forested land. Saags of ''Sarson'' (Mustard), ''Palak'' (spinach), ''Mooli'' ([[Radish]]) are common<ref name=":0">{{Cite book |last1=Singh |first1=Rocky |url=https://books.google.com/books?id=Hy3_AwAAQBAJ&dq=Uttarakhand+Sarson&pg=PT498 |title=Highway on my Plate - II: the indian guide to roadside eating |last2=Sharma |first2=Mayur |date=2014-07-25 |publisher=Random House India |isbn=978-81-8400-642-1 |language=en}}</ref> but exclusive saags cooked in the state are:

*''Kandali saag'' / ''Bicchu ghas ka saag'' / ''Sisun ka saag'' - saag prepared from young leaves of the [[Urtica dioica|stinging nettle]] weed. First the leaves are boiled in water, rendering their stinging hairs harmless, before grinding them into a paste and cooking with ghee, tomato and spices to flavour them. Nettle leaves so prepared are highly nutritious, containing essential minerals and large amounts of protein <ref>{{Cite web |title=Flavours of the land {{!}} Uttarakhand Tourism |url=https://uttarakhandtourism.gov.in/flavours-land |access-date=2022-06-20 |website=uttarakhandtourism.gov.in}}</ref>

*''Lingdi ka saag'': made using tender fern leaves.<ref name=":0" />

=== Haryana ===
*''Saag gosht'' or ''Hariyali Maans'' is a version of the dish prepared with meat often of [[mutton]] or ''lamb''. This version of the dish is more common in the state of Haryana.<ref name=":1">{{Cite web |title=Food of Haryana, Restaurants in Haryana, Haryanvi Thali |url=https://www.haryanaonline.in/about/amp/tourism/food-in-haryana |access-date=2022-06-20 |website=www.haryanaonline.in}}</ref> The meat is usually cooked in a ''Bhatthi'' (clay oven) before being marinated in the other ingredients.
[[Image:Mutton saag.jpg|right|thumb|''Saag Maans'' or ''Hariyali Maans'' with [[Roti]]]]
* In winters, saags of ''Channa/Cholia'' (chickpea leaves), ''Sarson'' (mustard), ''Methi'' (fenugreek), ''Palak'' (spinach), ''Bathua'' (chenopodium) are commonly cooked in [[Haryanvi people|Haryanvi]] households.<ref>{{Cite book |last=Haryana (India) |url=https://books.google.com/books?id=DzhuAAAAMAAJ&q=Sarson+Saag+ |quote= Some locally available green vegetables in Haryana are Channa Saag, Sarson Saag, Bathua in winter...|title=Haryana District Gazetteers |date=1988 |publisher=Haryana Gazetteers Organization |language=en}}</ref><ref>{{Cite book |last=K.S. Bhoria |url=http://archive.org/details/dli.ministry.08220 |quote= Winter vegetables of Gurgaon (Haryana) include a wide range of vegetables such as (a) root crops like radish, turnip, carrot; (b) leafy cole crops, like palak, methi and sarson ka saag|title=Haryana District Gazetteers : Gurgaon |date=1983 |publisher=Chandigarh, Revenue Department}}</ref> These saags are mainly eaten with millet breads like [[Makki ki roti]] & [[Bhakri|Bajra ki roti]], smeared with [[ghee]] or butter.

===Punjab ===
* Saag is usually made with mustard leaves in Punjab, although spinach is common in other parts of the world. Saag is commonly served hot, usually with roti (wheat bread), [[chapati]], ''makki ki roti'', ''bajra ki roti'' and topped with clarified butter.<ref>{{Cite web |title=Saag, makai roti and makhan|url=https://foodandfestivals.com/saag-makai-roti-and-makhan |access-date=2024-04-03 |website=Food and Festivals |language=en}}</ref>

== See also ==
*[[Ghormeh sabzi]]
*[[Palak paneer]]
*[[Sarson ka saag]]
*[[Chhena]]
*[[Namul]]

==References==
{{reflist}}

{{Cuisine of Pakistan}}
{{Indian Dishes}}

[[Category:Bihari cuisine]]
[[Category:Indian curries]]
[[Category:Punjabi cuisine]]
[[Category:Bengali cuisine]]
[[Category:Pakistani vegetable dishes]]
[[Category:Odia cuisine]]
[[Category:Vegetarian dishes of India]]
[[Category:Pakistani curries]]
[[Category:Sindhi cuisine]]
[[Category:Nepalese cuisine]]