Alternative namesSaaga or tuna (Odisha),
shaag, shaak, saagwala
Region or statePunjab
Main ingredientsVarious kinds of edible plants

Saag (Hindustani: [ˈsɑːg]), also spelled sag or saga, is an Indian subcontinental leafy vegetable dish eaten with bread such as roti or naan,[1][2] or in some regions with rice. Saag can be made from spinach, mustard greens, collard greens, basella, finely chopped broccoli or other greens, 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 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 ka saag (mustard plant leaves), which may be eaten with makki ki roti, a yellow roti made with maize flour.[3] Saag gosht or hariyali maans (spinach and mutton) is a common dish in the North Indian state of Punjab.[4] In Pakistan, it is most commonly eaten in the Punjab province.


The word saag is derived from the Sanskrit word shaak (śāka) meaning leafy green vegetables.[5]


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In Odia cuisine, sāga (Odia: 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.

Saag Chhena, a spinach-based curry dish


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.




There are around 70 varieties of saag in Jharkhand.[9] Some are as follows:


Saags (Leafy greens) are an important part of the Garhwali, Kumaoni and Jaunsari cuisines of Uttarakhand. The abundance of leafy greens in the state are because of fertile land and forested land. Saags of Sarson (Mustard), Palak (spinach), Mooli (Radish) are common[10] but exclusive saags cooked in the state are:


Saag Maans or Hariyali Maans with Roti


See also


  1. ^ Anderson, E.N (2019). Asian Cuisines Food Culture from East Asia to Turkey and Afghanistan. Berkshire Publishing Group. p. 40. ISBN 9781614728467. Spinach greens, or Palak saag, is a traditional winter dish from the Punjab region of northern India and Pakistan
  2. ^ "Saag (Indian spiced spinach)". 2012. Retrieved 6 July 2012. Saag makes a tasty and nourishing meal when paired with chapati or naan.
  3. ^ "served with makki ki roti". Retrieved 29 March 2017.
  4. ^ a b "Food of Haryana, Restaurants in Haryana, Haryanvi Thali". Retrieved 2022-06-20.
  5. ^ Platts, John T. (John Thompson) (1884). "A Dictionary of Urdu, Classical Hindi, and English". Retrieved 2022-06-19.
  6. ^ Lokesh Dash. "Recipes Methi Saga Recipes". Archived from the original on 2012-09-15.
  7. ^ Enydra fluctuans, Wikidata Q10800735
  8. ^ "Bihari Cuisine by Mohita Prasad: Saag Dishes". Archived from the original on 2007-10-13. Retrieved 2012-10-18.
  9. ^ "सागों में छिपा है सेहत का राज, कई रोगों की है अचूक दवा; झारखंड में उगते हैं 70 से ज्यादा प्रकार के साग". jagran. 26 August 2020. Retrieved 19 September 2022.
  10. ^ a b Singh, Rocky; Sharma, Mayur (2014-07-25). Highway on my Plate - II: the indian guide to roadside eating. Random House India. ISBN 978-81-8400-642-1.
  11. ^ "Flavours of the land | Uttarakhand Tourism". Retrieved 2022-06-20.
  12. ^ Haryana (India) (1988). Haryana District Gazetteers. Haryana Gazetteers Organization. Some locally available green vegetables in Haryana are Channa Saag, Sarson Saag, Bathua in winter...
  13. ^ K.S. Bhoria (1983). Haryana District Gazetteers : Gurgaon. Chandigarh, Revenue Department. 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