Mustard Magic: Delicious Dishes You Can Whip Up with Puress Mustard Oil
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When it comes to cooking, oils play a crucial role in adding flavor, enhancing textures, and providing essential nutrients. Puress Mustard Oil, with its bold aroma and rich taste, has been a culinary favorite for centuries, particularly in Indian, Bangladeshi, and Nepalese cuisine. Whether it's for frying, sautéing, or adding a spicy kick to salads and chutneys, mustard oil is a versatile ingredient with a distinctive flavor profile that makes it stand out from other oils.
Known for its pungent, slightly spicy flavor and health benefits, Puress Mustard Oil can transform any dish into a flavorful masterpiece. If you're looking to elevate your cooking with a traditional yet dynamic oil, here are some classic and modern dishes that showcase the magic of Puress Mustard Oil.
1. Bengali Fish Curry (Shorshe Maach)
A quintessential Bengali dish, Shorshe Maach is a spicy and aromatic fish curry that shines because of the mustard oil used in both the marinade and cooking. Traditionally made with freshwater fish like Rohu or Hilsa, the fish is marinated in turmeric and salt, then lightly fried in mustard oil before being simmered in a mustard seed paste, green chilies, and yogurt gravy.
Ingredients:
- 4 pieces of fish (Rohu, Hilsa, or Bhetki)
- 2 tablespoons of Puress Mustard Oil
- 2 tablespoons mustard seeds (ground to a paste)
- 2 green chilies (slit)
- 1 cup yogurt
- Turmeric powder and salt to taste
- 1 teaspoon nigella seeds (kalonji)
- Fresh coriander leaves for garnish
Instructions:
- Marinate the fish in turmeric and salt for 15 minutes.
- Heat Puress Mustard Oil in a pan and fry the fish until golden brown.
- In the same oil, add nigella seeds and green chilies. Fry for a few seconds before adding the mustard paste and yogurt.
- Let the mixture simmer, then add the fried fish pieces.
- Cook for another 10 minutes, allowing the fish to soak up the flavors.
- Garnish with fresh coriander and serve with steamed rice.
2. Aloo Bharta (Mashed Potatoes with Mustard Oil)
Aloo Bharta is a simple, hearty dish from Bengal and Bihar that elevates mashed potatoes to new heights with the addition of Puress Mustard Oil, which imparts a unique sharpness and flavor. This dish is traditionally served with dal (lentils) and rice or chapati.
Ingredients:
- 3 medium-sized potatoes (boiled and mashed)
- 1 tablespoon Puress Mustard Oil
- 1 small onion (finely chopped)
- 2 green chilies (finely chopped)
- Fresh coriander leaves (chopped)
- Salt to taste
Instructions:
- Boil and mash the potatoes until smooth.
- In a bowl, mix the mashed potatoes with mustard oil, chopped onions, green chilies, salt, and coriander leaves.
- Adjust salt and oil to taste. Serve warm with rice, dal, or chapati.
3. Sarson Ka Saag (Mustard Greens Curry)
Sarson Ka Saag is a famous North Indian dish, particularly popular in Punjab during the winter months. It’s made using mustard greens and spinach, cooked slowly to bring out their deep, earthy flavors. The dish wouldn’t be complete without Puress Mustard Oil, which adds authenticity and richness to the saag.
Ingredients:
- 500 grams mustard greens (sarson)
- 250 grams spinach (palak)
- 1 tablespoon Puress Mustard Oil
- 2 cloves garlic (finely chopped)
- 1 onion (finely chopped)
- 1 teaspoon cumin seeds
- 2 green chilies (chopped)
- 1-inch piece of ginger (grated)
- Salt to taste
- 2 tablespoons cornmeal (to thicken)
Instructions:
- Wash the mustard greens and spinach, and blanch them in boiling water for 5-6 minutes. Drain and grind into a coarse paste.
- Heat Puress Mustard Oil in a pan and add cumin seeds, garlic, ginger, and green chilies. Sauté until the garlic turns golden brown.
- Add the chopped onions and sauté until translucent. Then add the greens paste and cook for 10-15 minutes on medium heat.
- Stir in the cornmeal to thicken the saag, adjust salt to taste, and cook for another 5 minutes.
- Serve hot with makki di roti (corn flatbread) and a dollop of butter.
4. Kachumber Salad with Mustard Oil Dressing
Kachumber is a refreshing Indian salad made with chopped cucumbers, tomatoes, onions, and herbs. When tossed with Puress Mustard Oil, this simple salad takes on a pungent, spicy kick, making it the perfect accompaniment to any Indian meal.
Ingredients:
- 1 cucumber (diced)
- 2 tomatoes (diced)
- 1 small onion (finely chopped)
- Fresh coriander leaves (chopped)
- 1 tablespoon Puress Mustard Oil
- 1 teaspoon lemon juice
- 1 green chili (finely chopped)
- Salt to taste
Instructions:
- In a large bowl, combine the cucumber, tomatoes, onion, coriander, and green chili.
- Drizzle with Puress Mustard Oil and lemon juice, and sprinkle with salt.
- Toss well to combine and serve immediately as a side dish.
5. Punjabi Achari Chicken (Pickled Chicken)
Achari Chicken is a flavorful dish made with pickling spices and cooked in mustard oil. This dish brings together the tanginess of pickles with the richness of chicken, all enveloped in the bold flavors of mustard oil. It’s perfect for those who love spicy, tangy curries.
Ingredients:
- 500 grams chicken (bone-in or boneless)
- 2 tablespoons Puress Mustard Oil
- 1 teaspoon fennel seeds
- 1 teaspoon nigella seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds
- 2 dried red chilies
- 2 onions (finely chopped)
- 2 tomatoes (chopped)
- 1 tablespoon ginger-garlic paste
- Salt to taste
Instructions:
- Heat Puress Mustard Oil in a pan, and add the fennel, nigella, cumin, fenugreek seeds, and dried red chilies. Sauté until the seeds crackle.
- Add the onions and cook until golden brown. Stir in the ginger-garlic paste and sauté until fragrant.
- Add the chicken pieces and cook until browned. Then add the chopped tomatoes and salt, and cook until the tomatoes break down into a thick sauce.
- Cover and cook the chicken on low heat for 20-25 minutes, until tender and cooked through.
- Serve hot with naan or rice.
6. Bengali Luchi with Aloo Dum
Luchi is a deep-fried Bengali flatbread, traditionally cooked in Puress Mustard Oil, that pairs perfectly with Aloo Dum, a spicy potato curry. The combination of crispy luchi and the rich, tangy curry makes for a comforting meal that is perfect for breakfast, lunch, or dinner.
Ingredients for Luchi:
- 2 cups all-purpose flour (maida)
- 1 tablespoon Puress Mustard Oil
- Salt to taste
- Water (to knead the dough)
Ingredients for Aloo Dum:
- 500 grams baby potatoes (boiled and peeled)
- 2 tablespoons Puress Mustard Oil
- 1 onion (finely chopped)
- 2 tomatoes (chopped)
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
Instructions:
- To make the luchi, combine flour, salt, and mustard oil in a bowl. Add water little by little and knead into a soft dough. Rest for 15 minutes, then roll into small discs and deep fry in hot mustard oil until golden.
- For the Aloo Dum, heat mustard oil in a pan and add cumin seeds. Once they crackle, add onions and sauté until golden. Add the tomatoes, turmeric, garam masala, and salt. Cook until the tomatoes are soft and pulpy.
- Add the boiled potatoes and cook for 10 minutes, allowing them to absorb the flavors.
- Serve the luchi with the Aloo Dum for a complete meal.
Puress Mustard Oil isn’t just an ingredient—it’s the key to unlocking bold, authentic flavors in a variety of dishes. Whether you're frying, sautéing, or simply drizzling it over salads, this oil brings an unmistakable depth to your cooking. From traditional Indian classics like Shorshe Maach and Sarson Ka Saag to lighter options like Kachumber Salad, mustard oil provides an edge that elevates the simplest of dishes.
So, the next time you reach for your bottle of Puress Mustard Oil, let your imagination run wild with these culinary possibilities, and enjoy the distinctive flavors it brings to your kitchen.