Recipes
Mustard Oil Recipes: Elevating Everyday Meals
Sarson Da Saag
A traditional Punjabi dish made with mustard greens, this recipe highlights the robust flavor of mustard oil.
Ingredients:
- 500g mustard greens
- 200g spinach
- 2 tablespoons mustard oil
- 1 onion, finely chopped
- 2 green chilies, chopped
- Salt to taste
- Butter (optional)
Instructions:
- Boil the mustard greens and spinach until soft, then drain and blend into a coarse paste.
- In a pan, heat mustard oil, add chopped onions and green chilies, and sauté until golden.
- Add the blended greens and salt; cook for 10-15 minutes.
- Serve hot, drizzled with butter.
Kadhi Pakora
A yogurt-based curry with gram flour dumplings, this dish is often prepared using mustard oil for added flavor.
Ingredients:
- 1 cup yogurt
- 2 tablespoons gram flour (besan)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 2 tablespoons mustard oil
- Salt to taste
- Water as needed
Instructions:
- Whisk yogurt, gram flour, turmeric, and salt with water to make a smooth batter.
- In a pot, heat mustard oil, add cumin seeds, and pour in the yogurt mixture.
- Cook on low heat, stirring continuously until it thickens.
- For pakoras, mix gram flour with spices, form small balls, and deep fry in mustard oil.
- Add the pakoras to the kadhi and simmer for a few minutes before serving.
Jhal Muri
A popular Bengali snack that uses mustard oil to enhance its flavor.
Ingredients:
- 2 cups puffed rice (murmura)
- 1 onion, finely chopped
- 1 green chili, chopped
- 1/2 cup chopped vegetables (cucumber, tomato)
- 2 tablespoons mustard oil
- Salt and chaat masala to taste
Instructions:
- In a large bowl, combine puffed rice, chopped onion, green chili, and vegetables.
- Drizzle mustard oil over the mixture and season with salt and chaat masala.
- Toss everything together and serve immediately.
Mustard Oil Pickle
A yogurt-based curry with gram flour dumplings, this dish is often prepared using mustard oil for added flavor.
Ingredients:
- 500g mixed vegetables (carrots, cauliflower, green beans)
- 1/2 cup mustard oil
- 2 tbsp mustard seeds
- 1 tbsp fenugreek seeds
- 1 tbsp fennel seeds
- 1 tbsp turmeric powder
- 2 tbsp red chili powder
- Salt to taste
- 1/2 cup lemon juice
Instructions:
- Wash and dry the vegetables thoroughly. Cut them into bite-sized pieces.
- Heat mustard oil until it smokes, then let it cool slightly.
- In a large bowl, combine mustard seeds, fenugreek seeds, fennel seeds, turmeric powder, red chili powder, and salt.
- Add the mixed vegetables to the bowl and mix well to coat them with the spices.
- Pour the cooled mustard oil and lemon juice over the vegetables and mix well.
- Transfer the mixture to a clean, dry jar. Seal tightly and keep in a sunny spot for 3-4 days, shaking the jar daily.
- The pickle is ready to be enjoyed with your meals.
