Saag () or sag is a leaf-based (spinach, mustard leaf, Collard greens, basella, etc.) dish eaten in the Indian subcontinent with bread such as roti or naan, or rice (in Odisha and West Bengal). Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer. On some menus, it is called saagwala. Saag is more common in Pakistan, and North Indian provinces of Haryana, Uttar Pradesh and Punjab, especially sarson da saag, where it may be eaten with makki di roti. This roti is made of corn flour and is yellow in colour, though it can also be eaten with other breads. Saag/saj however can be a catch-all term for various green-leaved dishes. Saag aloo (spinach potato) – and saag gosht (spinach and meat) is a common dish in Punjabi cuisine as served in restaurants and take-aways in the Western world.
