Definition: The word Saag is mostly used in connection with leafy greens like spinach, fenugreek, mustard greens and dill. In India, Saag is not just cooked by itself but often combined with great success with all kinds of meat, fish and vegetarian ingredients. The greens in these dishes may be chopped fine and cooked or cooked and creamed. Spices used in Saag dishes include cinnamon, cloves, ginger, chilli, coriander and cumin among others. Saag dishes are mostly mild with a medium amount of gravy. They go really well with breads like Chapatis (flatbread) and Naans (leavened flatbread made baked in a tandoor or oven). Daals (lentils) are the perfect side dish to order with Saag-based foods. Try my recipes for Sarson Ka Saag and Chicken Saagwala.