saag

noun

ˈsäg 

plural saags

: a dish in Indian cuisine consisting primarily of greens (such as spinach or mustard greens) stewed with aromatic herbs or spices (such as garlic, ginger, or turmeric)

I grew up in a home where every winter my mom would make a huge pot of saag and freeze it for us to enjoy all throughout the cold season. … Slowly simmering the rapini and spinach with some ginger and garlic, and then tempering it with warming spices turned those basic greens into a bowl of pure goodness …

—Aleesha Harris

Saag, thankfully, comes in so many ingenious variations. Leafy greens, such as spinach, amaranth, mustard greens or fenugreek, make up the bulk, a heady blend of spices and aromatics enhances the flavor, while different proteins can be added to enhance the texture and flavor of the completed dish.

—Yewande Komolafe

… the midday menu includes various saags and curries in lunch portions for $9 …

—M. G. Marini

see also saag paneer

Word History

Etymology

borrowed from Hindi & Urdu sāg "greens, potherbs," going back to Middle Indic (Pali) sāka-, (Prakrit) sāga-, sāya-, going back to Sanskrit śā́kaṃ, of uncertain origin

First Known Use

1783, in the meaning defined above

Phrases Containing saag

• saag paneer