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{{short description|Vegetarian dish from the Northern region of the Indian subcontinent}}
{{Use dmy dates|date=August 2019}}
{{Use dmy dates|date=August 2019}}
{{short description|Vegetarian dish from the Northern region of the Indian subcontinent}}
{{Infobox food
{{more citations needed|date=August 2017}}
| name            = Sarson ka saag
{{Infobox prepared food
| name            = Sarson Ka Saag
| image            = Saagroti.jpg
| image            = Saagroti.jpg
| image_size      = 200px
| image_size      = 2500px
| caption          = Makki ki roti with [[saag]]  
| caption          = ''Makki di roti'' with ''sarhon da [[saag]]''
| alternate_name  =  
| alternate_name  =  
| country          = [[Indian subcontinent]]
| country          = [[Punjab region]]<ref name=kumawat>{{cite book |last1=Kumawat |first1=Lovesh |title=Cuisine |date=2020 |publisher=NotionPress |page=31 |url=https://www.google.com/books/edition/CUISINE/3OrkDwAAQBAJ?hl=en&gbpv=1&dq=makki+roti+punjab&pg=PA31&printsec=frontcover |quote=Certain dishes exclusive to Punjab, such as makki di roti and sarson da saag, dal makhani, etc. are a favorite of many. |isbn=9781648501623}}</ref><ref name=vashishta>{{cite book |last1=Vashishta |first1=Pratishtha |title=IndiSpice |date=2020 |publisher=BlueRose Publishers |page=4 |url=https://www.google.com/books/edition/IndiSpice/vqHbDwAAQBAJ?hl=en&gbpv=1&dq=sarson+saag+punjab&pg=PA4&printsec=frontcover |quote=Sarson ka saag is a quintessential dish from the Northern Indian state of Punjab. |isbn=9780865717282}}</ref><ref name=misra>{{cite book |last1=Misra |first1=Anoop |title=Dietary Considerations in Diabetes - ECAB |date=2012 |publisher=Elsevier Health Sciences |page=79 |url=https://www.google.com/books/edition/Dietary_Considerations_in_Diabetes_ECAB/lz7unrFubdEC?hl=en&gbpv=1&dq=sarson+saag+punjab&pg=PA79&printsec=frontcover |quote=There are certain dishes which are exclusive to Punjab, like Maa ki dal and Sarson ka Saag. Food is tailor-made for Punjabi lifestyle in which most of rural-folk burn up lots of calories while working in fields. |isbn=9788131232095}}</ref>
| national_cuisine = [[Indian cuisine|India]]
| national_cuisine = [[Indian cuisine|India]]
| region          = [[North India]] region of the [[Indian subcontinent]]
| region          = [[North India]] region of the [[Indian subcontinent]]
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| other            =  
| other            =  
}}
}}
'''Sarson Ka Saag''' (as it is known in [[Hindi]] or '''Sarhon Da Saag''',  in [[Punjabi language|Punjabi]] or '''Sareyan Da Saag'''<ref>{{Cite book|last1=Śāstrī|first1=Rāmanātha|url=https://books.google.com/books?id=SAASAQAAIAAJ&q=Makki+Roti+Dogra|title=(Rajata jayantī abhinandana grantha).|last2=Mohana|first2=Madana|last3=Langeh|first3=Baldev Singh|date=1970|publisher=Ḍogarī Saṃsthā|language=hi}}</ref> in [[Dogri language|Dogri]]) is a popular [[Vegetarianism|vegetarian]] dish from the northern region of the [[Indian subcontinent]]. It is made from [[Brassica juncea|mustard greens]] (sarson) and spices such as [[ginger]] and [[garlic]]. It is often served with [[makki di roti|makki ki roti]]. Sarson Ka Saag and makki ki roti is considered a special dish in entire North India.<ref>{{Cite book|url=https://books.google.com/books?id=lt1jAAAAMAAJ&q=%E0%A4%B8%E0%A4%B0%E0%A4%B8%E0%A5%8B%E0%A4%82+|title=Hamārā sāhitya|date=1995|publisher=Lalitakalā, Saṃskṛti, va Sāhitya Akādamī, Jammū-Kaśmīra.|language=hi}}</ref> It is eaten only in the winter season.  
'''Sarson ka saag''' (as it is known in [[Hindi]] or '''sarhon da saag''' in its native [[Punjabi language|Punjabi]]<ref name=kumawat/><ref name=vashishta/><ref name=misra/> is a popular [[Vegetarianism|vegetarian]] dish from the northern region of the [[Indian subcontinent]]. It is made from [[Brassica juncea|mustard greens]] (sarson) and spices such as [[ginger]] and [[garlic]]. It is often served with [[makki di roti]]. Sarhon da saag and makki di roti is closely associated with Punjab<ref name=saagmakki>{{cite web |title=Sarson ka Saag te Makki ki Roti |url=https://indianculture.gov.in/food-and-culture/timeless-recipes/sarson-ka-saag-te-makki-ki-roti |website=indianculture.gov.in |quote= Sarson ka Saag te Makki ki Roti is a signature delicacy of Punjab.}}</ref><ref name=maini>{{cite book |last1=Maini |first1=Tridivesh |title=South Asian Cooperation & the Role of the Punjabs |date=2007 |publisher=Siddharth Publications |location=Delhi |isbn=9788172201869 |page=100 |url=https://www.google.com/books/edition/South_Asian_Cooperation_the_Role_of_the/jx5uAAAAMAAJ?hl=en&gbpv=1&bsq=makki+punjabi&dq=makki+punjabi&printsec=frontcover |quote=...traditional Punjabi delicacy of ''Makki Di Roti'' and ''Sarson Da Saag''...}}</ref><ref name=sen>{{cite book |last1=Sen |first1=Colleen Taylor |title=Food Culture in India |date=2004 |publisher=Greenwood Press |page=96 |url=https://www.google.com/books/edition/Food_Culture_in_India/YIyV_5wrplMC?hl=en&gbpv=1&dq=sarson+saag+punjab&pg=PA96&printsec=frontcover |quote=Another well-known Punjabi dish is mustard greens, ''sarson ka saag,'' served with corn bread (''makki ki roti'') on special occasions.... An authentic version could use as much as a cup of butter! ''Sarson Ka Saag'' (Punjabi-style Greens) |isbn=9780313324871}}</ref><ref name="real">{{cite web |title=This winter, Makki ki Roti is out of reach |url=https://www.ndtv.com/india-news/this-winter-makki-ki-roti-is-out-of-reach-405270 |website=ndtv.com |publisher=NDTV |date=November 21, 2009 |quote=Makki ki Roti, Sarson da Saag and white butter gives you the real flavor of Punjab. }}</ref><ref name=bhandari>{{cite book |last1=Bhandari |first1=Laveesh |title=Indian States At A Glance 2008-09: Performance, Facts And Figures - Punjab |date=2009 |publisher=Pearson Education |location=New York |isbn=9788131723456 |page=29 |url=https://www.google.com/books/edition/Indian_States_At_A_Glance_2008_09_Perfor/h_DGSVHYUAMC?hl=en&gbpv=1&dq=makki+punjabi&pg=PA29&printsec=frontcover}}</ref><ref name=meena>{{cite book |last1=Meena |first1=R. P. |title=Punjab Current Affairs Yearbook 2020 |date=2020 |publisher=New Era Publication |page=15 |url=https://www.google.com/books/edition/Punjab_Current_Affairs_Yearbook_2020/9D3QDwAAQBAJ?hl=en&gbpv=1&dq=makki+punjabi&pg=PT15&printsec=frontcover |quote=Punjabi cuisine has become world-leader in the field.... "Sarso ka saag" and "makki di roti" are examples of well-known and very famous dishes.}}</ref><ref name=aneja>{{cite book |last1=Aneja |first1=Puneet |title=Administrative Aspects of Tourism: A Case Study of Punjab |date=2013 |publisher=Unistar Books |pages=40, 216, 258 |url=https://www.google.com/books/edition/Administrative_Aspects_of_Tourism_A_Case/rrP4DQAAQBAJ?hl=en&gbpv=1&dq=makki+roti+punjab&pg=PA258&printsec=frontcover |quote=p. 40: "They could recall regional fares, e.g., in Punjab the 'Makki Ki Roti' and 'Sarson Ka Saag' is world famous food." p. 216: "But it is quite interesting to note that the local food of Punjab, which is famous around the world viz., 'Makki Ki Roti' and 'Sarson Ka Saag' ...." p. 258: "Makki Ki Roti and Sarson Ka Saag is a world famous dish of Punjab...." |isbn=9789351131045}}</ref> and is considered a special dish in entire North India.<ref>{{Cite book|url=https://books.google.com/books?id=lt1jAAAAMAAJ&q=%E0%A4%B8%E0%A4%B0%E0%A4%B8%E0%A5%8B%E0%A4%82+|title=Hamārā sāhitya|date=1995|publisher=Lalitakalā, Saṃskṛti, va Sāhitya Akādamī, Jammū-Kaśmīra.|language=hi}}</ref> It is eaten especially in the winter season.


==Origins and history==
==Origins and history==
The dish is regarded as the traditional way to prepare [[saag]] and is usually served with ''[[makki ki roti]]'' (unleavened cornbread).<ref>Laveesh Bhandari, Sumita Kale, "Indian states at a glance, 2008-09: Punjab : performance, facts and figures", Pearson Education India, 2009, {{ISBN|81-317-2345-3}}, section 4.7.2</ref> It can be topped with either Makkhan (unprocessed white butter or processed yellow butter) or more traditionally with [[ghee]] (clarified butter). Some [[spinach]] (called palak in Hindi) may be added to enhance colour and thicken the dish, though this may alter the flavor.<ref>Jiggs Kalra, [[Pushpesh Pant]], "Classic Cooking Of Punjab", tumhari aisi kitasi Allied Publishers, 2004, {{ISBN|81-7764-566-8}}, page 42.</ref>
The dish is regarded as the traditional way to prepare [[saag]] and is usually served with ''[[makki di roti]]'' (unleavened cornbread).<ref>Laveesh Bhandari, Sumita Kale, "Indian states at a glance, 2008-09: Punjab : performance, facts and figures", Pearson Education India, 2009, {{ISBN|81-317-2345-3}}, section 4.7.2</ref> It can be topped with either ''makkhan'' (unprocessed white butter or processed yellow butter) or more traditionally with [[ghee]] (clarified butter). Some [[spinach]] (called palak in Punjabi and Hindi) may be added to enhance colour and thicken the dish, though this may alter the flavour.<ref>Jiggs Kalra, [[Pushpesh Pant]], "Classic Cooking Of Punjab", tumhari aisi kitasi Allied Publishers, 2004, {{ISBN|81-7764-566-8}}, page 42.</ref>
 
Mustard is a winter and spring delicacy, and its relative abundance in [[Punjab]] has made it one of the most popular dishes in the region,<ref>{{cite web|url=https://www.dawn.com/news/1088069 |title=Sarson ka saag / Makki ki roti |publisher=dawn.com |date=19 February 2014 |access-date=27 February 2017}}</ref> as mustard has been grown in the Punjab for millennia.<ref name=obrien2>{{cite book |last1=O'Brien |first1=Charmaine |title=The Penguin Food Guide to India |date=2013 |publisher=Penguin Books Limited |page=38 |url=https://www.google.com/books/edition/The_Penguin_Food_Guide_to_India/BGhBAgAAQBAJ?hl=en&gbpv=1&dq=makki+roti+punjab&pg=PT38&printsec=frontcover |quote=In the winter months in Punjab, a richly spiced puree of mustard greens is eaten, accompanied with roti made of ground maize and a knob of fresh, soft, crumbly gur. The classic combination is called ''sarson ka saag'' and ''makki ki roti''. Mustard has been grown in Punjab for millennia and its oil-rich seed is an important commercial crop. |isbn=9789351185758}}</ref>
 
== See also ==


Mustard is a winter and spring delicacy, and its relative abundance in [[Punjab]] has made it one of the most popular dishes in those regions.<ref>{{cite web|url=https://www.dawn.com/news/1088069 |title=Sarson ka saag / Makki ki roti |publisher=dawn.com |date=19 February 2014 |access-date=27 February 2017}}</ref>
* [[Palak paneer]]
* [[Saag]]


==References==
==References==
{{reflist}}
{{reflist}}
==Further reading==
* {{cite web |last1=Bora |first1=Anirban |title=How Punjab became the land of Sarson ka Saag and Lassi |url=https://economictimes.indiatimes.com/magazines/panache/how-punjab-became-the-land-of-sarson-ka-saag-and-lassi/articleshow/61166466.cms?from=mdr |website=economictimes.indiatimes.com |publisher=ET Bureau |date=Oct 22, 2017}}
* {{cite web |last1=Goil |first1=Anchal |title=The Yellow Fields of Punjab: The Origins of Sarson ka Saag |url=https://www.thevibe.me/stories/the-yellow-fields-of-punjab-the-origins-of-sarson-ka-saag/ |website=thevibe.me |publisher= Gut and Flow Media Pvt. Ltd. |date=Aug 28, 2020}}
{{Indian dishes}}
{{Indian dishes}}
{{Pakistani dishes}}
{{Pakistani dishes}}

Latest revision as of 17:53, 3 January 2022


Sarson ka saag
Makki di roti with sarhon da saag
CourseMain course
Place of originPunjab region[1][2][3]
Region or stateNorth India region of the Indian subcontinent
Associated national cuisineIndia
Main ingredientsMustard leaves

Sarson ka saag (as it is known in Hindi or sarhon da saag in its native Punjabi[1][2][3] is a popular vegetarian dish from the northern region of the Indian subcontinent. It is made from mustard greens (sarson) and spices such as ginger and garlic. It is often served with makki di roti. Sarhon da saag and makki di roti is closely associated with Punjab[4][5][6][7][8][9][10] and is considered a special dish in entire North India.[11] It is eaten especially in the winter season.

Origins and history[edit | edit source]

The dish is regarded as the traditional way to prepare saag and is usually served with makki di roti (unleavened cornbread).[12] It can be topped with either makkhan (unprocessed white butter or processed yellow butter) or more traditionally with ghee (clarified butter). Some spinach (called palak in Punjabi and Hindi) may be added to enhance colour and thicken the dish, though this may alter the flavour.[13]

Mustard is a winter and spring delicacy, and its relative abundance in Punjab has made it one of the most popular dishes in the region,[14] as mustard has been grown in the Punjab for millennia.[15]

See also[edit | edit source]

References[edit | edit source]

  1. ↑ 1.0 1.1 Kumawat, Lovesh (2020). Cuisine. NotionPress. p. 31. ISBN 9781648501623. Certain dishes exclusive to Punjab, such as makki di roti and sarson da saag, dal makhani, etc. are a favorite of many.
  2. ↑ 2.0 2.1 Vashishta, Pratishtha (2020). IndiSpice. BlueRose Publishers. p. 4. ISBN 9780865717282. Sarson ka saag is a quintessential dish from the Northern Indian state of Punjab.
  3. ↑ 3.0 3.1 Misra, Anoop (2012). Dietary Considerations in Diabetes - ECAB. Elsevier Health Sciences. p. 79. ISBN 9788131232095. There are certain dishes which are exclusive to Punjab, like Maa ki dal and Sarson ka Saag. Food is tailor-made for Punjabi lifestyle in which most of rural-folk burn up lots of calories while working in fields.
  4. ↑ "Sarson ka Saag te Makki ki Roti". indianculture.gov.in. Sarson ka Saag te Makki ki Roti is a signature delicacy of Punjab.
  5. ↑ Maini, Tridivesh (2007). South Asian Cooperation & the Role of the Punjabs. Delhi: Siddharth Publications. p. 100. ISBN 9788172201869. ...traditional Punjabi delicacy of Makki Di Roti and Sarson Da Saag...
  6. ↑ Sen, Colleen Taylor (2004). Food Culture in India. Greenwood Press. p. 96. ISBN 9780313324871. Another well-known Punjabi dish is mustard greens, sarson ka saag, served with corn bread (makki ki roti) on special occasions.... An authentic version could use as much as a cup of butter! Sarson Ka Saag (Punjabi-style Greens)
  7. ↑ "This winter, Makki ki Roti is out of reach". ndtv.com. NDTV. 21 November 2009. Makki ki Roti, Sarson da Saag and white butter gives you the real flavor of Punjab.
  8. ↑ Bhandari, Laveesh (2009). Indian States At A Glance 2008-09: Performance, Facts And Figures - Punjab. New York: Pearson Education. p. 29. ISBN 9788131723456.
  9. ↑ Meena, R. P. (2020). Punjab Current Affairs Yearbook 2020. New Era Publication. p. 15. Punjabi cuisine has become world-leader in the field.... "Sarso ka saag" and "makki di roti" are examples of well-known and very famous dishes.
  10. ↑ Aneja, Puneet (2013). Administrative Aspects of Tourism: A Case Study of Punjab. Unistar Books. pp. 40, 216, 258. ISBN 9789351131045. p. 40: "They could recall regional fares, e.g., in Punjab the 'Makki Ki Roti' and 'Sarson Ka Saag' is world famous food." p. 216: "But it is quite interesting to note that the local food of Punjab, which is famous around the world viz., 'Makki Ki Roti' and 'Sarson Ka Saag' ...." p. 258: "Makki Ki Roti and Sarson Ka Saag is a world famous dish of Punjab...."
  11. ↑ Hamārā sāhitya (in हिन्दी). Lalitakalā, Saṃskṛti, va Sāhitya Akādamī, Jammū-Kaśmīra. 1995.
  12. ↑ Laveesh Bhandari, Sumita Kale, "Indian states at a glance, 2008-09: Punjab : performance, facts and figures", Pearson Education India, 2009, ISBN 81-317-2345-3, section 4.7.2
  13. ↑ Jiggs Kalra, Pushpesh Pant, "Classic Cooking Of Punjab", tumhari aisi kitasi Allied Publishers, 2004, ISBN 81-7764-566-8, page 42.
  14. ↑ "Sarson ka saag / Makki ki roti". dawn.com. 19 February 2014. Retrieved 27 February 2017.
  15. ↑ O'Brien, Charmaine (2013). The Penguin Food Guide to India. Penguin Books Limited. p. 38. ISBN 9789351185758. In the winter months in Punjab, a richly spiced puree of mustard greens is eaten, accompanied with roti made of ground maize and a knob of fresh, soft, crumbly gur. The classic combination is called sarson ka saag and makki ki roti. Mustard has been grown in Punjab for millennia and its oil-rich seed is an important commercial crop.

Further reading[edit | edit source]


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