5 Dishes That Are Made to Be Cooked in Mustard Oil

Mustard oil isn’t just another cooking medium; it’s a flavour-builder. In dishes like baingan bharta or traditional Bengali fish curry, mustard oil doesn’t play a supporting role; it sets the foundation. Without it, the smokiness dulls, the spice loses its edge, and the dish no longer tastes the way it’s meant to.

Here are five dishes that simply don’t feel complete without mustard oil, and substituting it compromises the dish's soul. This isn’t an exhaustive list, just a few favourites where mustard oil does the heavy lifting!

Mushroom Bhaja made in Mustard Oil

This simple, shallow-fried dish relies on mustard oil’s sharp warmth to create that unmistakable crispness and aroma. Without it, it tastes… fine. With it, it tastes right.

Why mustard oil matters: It adds bite, colour, and that signature Mushroom Bhaja recipe and a finish that no neutral oil can replicate.

Sarson ka Saag made in Mustard Oil

Sarson ka saag doesn’t tolerate shortcuts. Its depth comes from slow cooking, patient stirring, and the unmistakable presence of mustard oil, which grounds the greens. The bitterness of sarson, the softness of bathua or spinach, the warmth of garlic and ginger, everything needs an oil that can hold its own.

Why mustard oil matters: It adds warmth, aroma, and that unmistakable rustic finish the dish needs to feel complete.

Mango Achar made in Mustard Oil

Making mango achar without mustard oil is like seasoning without salt. It isn’t optional, it’s both functional and flavourful.

Why mustard oil matters: It preserves the mango, protects the spices, and infuses the achar with a depth that only gets better with time.

Kashmiri Rogan Josh made in Mustard Oil

Rogan Josh uses mustard oil not for heat, but for richness and aroma. It carries the spices, sharpens the meat, and gives the curry its signature depth. Replace it with a neutral oil, and the dish still exists but the identity fades.

Why mustard oil matters: It sharpens the spices, enriches the meat, and gives the curry its signature Kashmiri edge.

Aloo Sabzi made in Mustard Oil

Aloo sabzi may seem simple, but it comes alive when cooked in mustard oil. It turns humble potatoes into something deeply comforting and full-bodied.

Why mustard oil matters: It adds warmth and depth, giving the dish a rounded flavour that lingers well beyond the last bite.

The Takeaway

Mustard oil shines brightest in dishes built to welcome its bold flavour.

In these dishes, skipping mustard oil doesn’t make the food healthier or lighter; it just makes it less honest.

Because some recipes aren’t just cooked. They’re carried by the oil that defines them.