Traditional Indian Foods Cooked in Mustard Oil

Where it shows up

• Shorshe maach, Bengali fish curry built on a mustard seed paste and finished with mustard oil, is one of the dish's best known showcases.
• Achaar, Indian pickles, traditionally use mustard oil both for flavour and as a natural preservative that helps the pickle keep.
• Aloo posto and other Bengali vegetable preparations often start with a mustard oil tempering rather than a neutral cooking oil.
• Everyday tadka across much of North and East India, mustard seeds popped in hot mustard oil, forms the base of countless simple sabzis.
• Kashmiri preparations like rogan josh traditionally use mustard oil as the primary cooking fat, contributing to the dish's depth.

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Mustard oil dishes questions

Is mustard oil essential to Bengali fish curry?

It is the traditional cooking fat for shorshe maach specifically, contributing much of the dish's characteristic flavour.

Why is mustard oil used in pickling?

Both for its flavour and because its natural properties act as a preservative, helping the pickle keep over time.

Can I substitute a neutral oil in these recipes?

You can, but the finished dish will lack the pungency and depth mustard oil specifically contributes to these traditional recipes.

Is mustard oil used outside Bengali and Kashmiri cooking?

Yes, it is a common everyday tempering oil across much of North and East India beyond these signature dishes.