>DvigartaDogra123 Corrected the caption |
CleanupBot (talk | contribs) m →References: clean up, add source tag |
||
| Line 39: | Line 39: | ||
{{India-cuisine-stub}} | {{India-cuisine-stub}} | ||
{{pakistan-cuisine-stub}} | {{pakistan-cuisine-stub}} | ||
{{en-Wikipedia}} | |||
Revision as of 03:27, 2 June 2021
 | This article needs additional citations for verification. (August 2017) |
 Makki ki roti with saag | |
| Course | Main course |
|---|---|
| Place of origin | Indian subcontinent |
| Region or state | North India region of the Indian subcontinent |
| Associated national cuisine | India |
| Main ingredients | Mustard leaves |
Sarson Ka Saag (as it is known in Hindi or Sarhon Da Saag, in Punjabi or Sareyan Da Saag[1] in Dogri) 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 ki roti. Sarson Ka Saag and makki ki roti is considered a special dish in entire North India.[2] It is eaten only in the winter season.
Origins and history
The dish is regarded as the traditional way to prepare saag and is usually served with makki ki roti (unleavened cornbread).[3] 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.[4]
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.[5]
References
- ↑ Śāstrī, Rāmanātha; Mohana, Madana; Langeh, Baldev Singh (1970). (Rajata jayantī abhinandana grantha) (in हिन्दी). Ḍogarī Saṃsthā.
- ↑ Hamārā sāhitya (in हिन्दी). Lalitakalā, Saṃskṛti, va Sāhitya Akādamī, Jammū-Kaśmīra. 1995.
- ↑ 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
- ↑ Jiggs Kalra, Pushpesh Pant, "Classic Cooking Of Punjab", tumhari aisi kitasi Allied Publishers, 2004, ISBN 81-7764-566-8, page 42.
- ↑ "Sarson ka saag / Makki ki roti". dawn.com. 19 February 2014. Retrieved 27 February 2017.
Pakistani dishes by cuisine and region | |||||
|---|---|---|---|---|---|
| Balochi |  | ||||
| Gilgiti | |||||
| Muhajir |
| ||||
| Pashtun | |||||
| Punjabi |
| ||||
| Saraiki | |||||
| Sindhi | |||||
| Common dishes |
| ||||
| Pakistani diaspora | |||||
 | This Indian cuisine–related article is a stub. You can help Bharatpedia by expanding it. |
| This Pakistani cuisine–related article is a stub. You can help Bharatpedia by expanding it. |