Pronunciation: [sˈɑːɡ] (IPA) 
The word "saag" is spelled with two "a's" and a "g" at the end. In IPA phonetic transcription, the word is written as /sɑːɡ/. The first two letters, "s" and "a," are pronounced together as the diphthong /ɑː/. This sound is similar to the "a" sound in "father." The final letter, "g," is pronounced as a voiced velar stop /ɡ/. "Saag" is a popular Indian dish made with spinach and other greens, and is commonly served with rice or bread.
Saag is a term derived from the Hindi language and is commonly used to refer to a popular Indian dish. This word is often used to describe a variety of leafy green vegetables that are commonly used as the main ingredient in the dish. The dish itself is typically made by cooking the greens with various spices and seasonings, resulting in a flavorful and nutritious meal.
Saag is typically prepared by wilting the greens in a hot pan with a small amount of oil or ghee. Common greens used in saag include spinach, mustard greens, fenugreek leaves, or a combination of different greens. These greens are usually finely chopped or pureed before cooking. Additionally, saag often incorporates a blend of spices such as cumin, coriander, turmeric, and garam masala to enhance the flavor profile.
The final dish of saag is known for its vibrant green color and richly aromatic taste. It is often served with rice, bread, or other Indian staples like roti or naan. Saag is particularly popular in North Indian cuisine, but variations of the dish can be found in different regions of the Indian subcontinent.
Overall, saag is a classic Indian dish made with cooked, seasoned, and spiced leafy greens, resulting in a delectable and nutritious meal that is enjoyed by many.
