Sarson da saag or sarson ka saag, is a popular dish in the punjab regions of india and pakistan. Made from mustard leaves (sarson) and spices. The dish is regarded as the traditional way to make saag and is usually served with makki di roti (literally "unleavened cornbread". It can be topped with either butter (unprocessed white or processed yellow butter) or more traditionally with ghee (clarified butter). Some spinach (called palak in punjabi) may be added to enhance color and thicken the dish, even if this might alter the taste.
