In the cuisine of northern India, saag is a generic term for a kind of dish made with greens, most commonly spinach or mustard greens, cooked in ghee (clarified butter) with spices.

Saag is most commonly paired with potatoes ("saag aloo") and paneer cheese ("saag paneer").

Saag made out of mustard greens is a signature dish in Punjab, where it is most often paired with cornmeal chapatis.

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