Lamb korma

This is a gentle, full-flavoured curry of Persian origin. It is worth grinding your own cardamom for an authentic flavour and mixing lamb korma own spices for the paste. The BBC is not responsible for the content of external sites. Read about our approach to external linking.

Romy Gill’s butter chicken is nut-free, perfect for two and quick to make. It’s topped with fragrant cardamom and fenugreek. The BBC is not responsible for the content of external sites. Read about our approach to external linking.

For the footballer, see Kaimar Saag. South Asian leaf vegetable dish eaten with bread such as roti or naan, or in some regions with rice. Saag is common in the state of Odisha, where it is eaten with pakhala. In the Shree Jagannath Temple of Puri, saag is one of the dishes offered to Jagannath as part of Mahaprasad. This section is in list format but may read better as prose. You can help by converting this section, if appropriate. It is popular all over the state.

A large varieties of plants are used as sāga in Odisha. A list of the plants that are used as sāga is as below. Amaranthus viridis leaves and tender stems. Cooked with lentils or alone with fried onions. Prepared from leaves of the pumpkin plant. The inner coating of peas is removed and then chopped to make the saga. In Bengali cuisine, sāg is one of the most important vegetables.

Most of the Bengalis use at least one sāg everyday during lunch. A list of the plants that are used as sāg is as below. Khadā sāg: prepared from amaranth leaves. Bajji sāg: Prepared from Amaranthus dubius leaves.

Leutiā sāg Amaranthus viridis leaves and tender stems. Puin sāg : prepared from basella leaves and tender stems. Sojnā sāg: prepared from leaves of the drumstick tree. Peyanj sāg: prepared from Spring onions. 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.