Saag

Variations

Odisha

• Kalama sāga Ipomoea aquatica
• Kosalā/Khadā sāga : prepared from amaranth leaves.
• Bajji sāga : Prepared from Amaranthus dubius leaves.
• Leutiā sāga Amaranthus viridis leaves and tender stems.
• Pālanga sāga spinach
• Poi sāga : prepared from basella leaves and tender stems.
• Bāramāsi/Sajanā sāga : prepared from leaves of the drumstick tree. Cooked with lentils or alone with fried onions.
• Sunusuniā sāga Marsilea polycarpa leaves.
• Pitāgama sāga Gilnus oppositifolius.
• Pidanga sāga
• Kakhāru sāga : Prepared from leaves of the pumpkin plant.
• Madarangā sāga : prepared from leaves of Alternanthera sessilis.
• Sorisa sāga : Mustard greens
• Methi sāga : prepared from methi or Fenugreek leaves and besara cooked with vegetable.
• Matara sāga : The inner coating of peas is removed and then chopped to make the saga.
• Bahal sāg
• Kular sāg
• Bhader sāg
• Jhirel dal sāg

  Bengali

• Kalmi sāg Ipomoea aquatica
• Kosalā/Khadā sāg: prepared from amaranth leaves.
• Bajji sāg: Prepared from Amaranthus dubius leaves.
• Leutiā sāg Amaranthus viridis leaves and tender stems.
• Pālong sāg: spinach
• Puin sāg : prepared from basella leaves and tender stems.
• Bāramāsi / Sojnā sāg: prepared from leaves of the drumstick tree. Cooked with lentils or alone with fried onions.
• Sunusuniā sāg Marsilea polycarpa leaves.
• Pitāgama sāg
• Helencha sāg: Enhydra fluctuans
• Daata sāg
• Peyanj sāg: prepared from Spring onions.
• Mulor sāg
• Lal sāg
• Lau sāg : Prepared from the leaves and stems of bottle gourd plant.
• Kumro sāg: Prepared from leaves of the pumpkin plant.
• Madarangā sāg: prepared from leaves of Alternanthera sessilis.
• Sorshe sag : Mustard greens
• Methi sāg: prepared from methi or Fenugreek leaves and besara cooked with vegetable.
• Matara sāg: The inner coating of peas is removed and then chopped to make the sāga.

  Punjab

• Saag paneer is a dish that contains paneer, a type of cheese.
• Saag gosht is a version of the dish prepared with gosht, often lamb. This version of the dish is more common in Pakistan since meat is more prevalent in the country's cuisine. The meat is usually cooked in a tandoor before being marinated in the other ingredients.
• Aloo saag consists of boiled or fried aloo in a curry made with reduced mustard leaves. It is usually made with mustard leaves in Punjab, although spinach is common in other parts of the world. Saag aloo is commonly served hot, usually with naan, chapati, and makki di roti, and topped with ghee.