Desi Dishes That Taste Better with Mustard Oil and Why

Mustard oil is a staple in many Indian kitchens, known for its bold, pungent flavour and numerous health benefits. While some may find its strong aroma overpowering at first, true food lovers know that certain desi dishes just don’t taste the same without it. Here’s a list of classic Indian dishes that get an extra kick when cooked with mustard oil—and why mustard oil makes them so special.

1. Machher Jhol (Bengali Fish Curry) 🐟

Mustard oil is the heart and soul of Bengali cuisine, especially when it comes to fish curries. The oil’s sharp, slightly bitter taste cuts through the richness of the fish, enhancing its natural flavours. Plus, its high smoke point makes it perfect for frying fish before simmering it in a spicy gravy.

Why it works? Mustard oil’s antimicrobial properties help preserve fish, while its strong flavour balances the tanginess of tomatoes and the heat of green chillies.

2. Sarson da Saag (Punjabi Mustard Greens) 🌿

This iconic Punjabi dish demands mustard oil—both for cooking and as a finishing drizzle. The oil’s pungency complements the bitterness of mustard greens (sarson) and spinach, creating a rich, earthy flavour. A tadka of garlic, red chillies, and mustard oil takes this dish to the next level.

Why it works? Mustard oil binds the greens’ flavours together and adds a peppery depth that other oils can’t match.

3. Achaar (Indian Pickle) 🥒

No authentic Indian achaar is complete without mustard oil! Whether it’s mango, lime, or mixed vegetable pickle, the oil acts as a natural preservative while infusing the spices with its sharp, tangy taste.

Why it works? Mustard oil’s antibacterial properties keep pickles fresh for months, and its bold taste enhances the spices.

4. Chicken or Mutton Curry (Desi Style)

From UP to Bihar to Bengal, mustard oil is the default base for weekend non-veg curries. It adds depth, gives the masalas their edge, and tenderises the meat while cooking.

Why it works: The oil’s heat helps bloom whole spices faster and penetrates meat better for deeper flavour.

5. Chhonk (Tadka / Tempering) 🔥

Whether it’s dal, chokha, or kadhi, a chhonk (tempering) of mustard oil, cumin, garlic, and red chilies elevates the dish instantly. Bihari litti chokha, for example, gets its signature smokiness from mustard oil.

Why it works? Heating mustard oil releases its nutty aroma, making the tadka more aromatic than ghee or refined oil.

6. Baingan Bharta

The secret to smoky, rich baingan bharta? It’s not just the roasting—it’s the final drizzle of raw mustard oil.

This bold finisher cuts through the softness of mashed brinjal, adds heat, and gives it that signature rustic kick that ghee or refined oil just can’t.

Why it works: Mustard oil adds sharpness and intensity, elevating the otherwise mellow profile of roasted eggplant.

7. Pitha (Bihari & Bengali Rice Cakes) 🍘

In Bihar and Bengal, pithas (sweet or savoury rice cakes) are often fried in mustard oil, giving them a unique, slightly spicy undertone.

Why it works? The oil’s strong flavour contrasts beautifully with sweet fillings like coconut-jaggery, creating a perfect balance.

Why Mustard Oil?

✅ Rich in antioxidants & healthy fats

✅ Adds a bold, pungent kick

✅ Enhances spice absorption

✅ Natural preservative for pickles & curries

Final Thoughts

There’s a reason mustard oil has loyal fans — its fiery aroma and bold, punchy flavour can transform a dish. Some recipes just don’t hit the same without it.

Have you tried cooking with mustard oil? What’s your favourite dish that uses it? Let us know in the comments! 👇