There is a magical feel about cold pressed mustard oil hitting the kadhai; its strong, pungent smell has the exact signature and distinctive crackling which makes one land right into the heartland of Eastern India where it was part of everyday usage for decades in every home as a cooking medium. Cold pressed mustard oil isn't merely a cooking oil, it is also a carrier of flavours and an ancient preservative. The grandmothers in Bihar, Bengal, and Uttar Pradesh can assure you, it will cure colds, pimples, etc.
Okay, so before getting into your kitchen to try these recipes, it is important to understand a few characteristics of this oil.
What to look for in pure cold pressed mustard oil?
For these dishes to shine, the best cold-pressed mustard oil is of utmost importance. When you shop at Gramiyaa for wood pressed mustard oil, you’ll find all these characteristics -
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Look for oil that is dark yellow to amber in colour
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Pungent enough to make your nose tingle
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Unrefined
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Produced by traditional cold-pressing methods.
Remember, while the strong taste and aroma might seem overwhelming to first time users, it's this very thing that makes dishes with cold-pressed mustard oil so unforgettable – and probably addictive. The key is to start with a couple of spoons, and increase the usage as your tastebuds get accustomed to it.
As they say in Bengali, "jeta joto jhaal, sheta toto bhalo" – meaning, the hotter the better!
Lip-smacking dishes with cold pressed mustard oil
Come, let's explore five traditional dishes where mustard cold pressed oil is not just an ingredient but the star that makes these recipes authentic in every way. These dishes are a testament to why the best cold-pressed mustard oil is loved so much in traditional Indian cuisine.
1. Shorshe Ilish
The crown jewel of Bengali cuisine, Shorshe Ilish or Hilsa, beautifully depicts why cold-pressed mustard oil for cooking cannot be replaced. This royal preparation of Hilsa fish requires two different uses of mustard oil - first as a marinade and then as the cooking medium. Here’s how you make it at home -
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Take Hilsa fish pieces and rub them with turmeric and salt. Just let them sit for a bit
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Grab some black mustard seeds, a couple of green chilies, and mix it all with a splash of mustard oil to make a nice paste.
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Heat up some cold-pressed mustard oil in a pan, until you see it start to smoke a little.
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Turn down the heat, toss in your mustard paste, and then gently add the marinated fish into the mix.
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Now, just let it simmer for a while and keep it cooking until the gravy gets nice and thick and you can see the oil floating on top.
2. Litti Chokha
When it comes to this dish, a lot of people focus on the stuffed wheat balls, or littis. But, the real heart of the meal is the chokha that comes with it. In traditional Bihari kitchens, using cold-pressed mustard oil for roasting the eggplants, garlic and tomatoes that make the chokha is like a rule. Here’s the recipe for you -
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Roast some eggplant, tomatoes, and garlic in that mustard oil.
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Mash them up – preferably using your hands.
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Add some raw onions, green chilies, and fresh coriander for that zing.
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Serve it all up with your hot littis, making sure they’re dipped in that mustard oil.
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And don’t forget to finish it off with a splash of fresh mustard oil on top for extra flavour.
3. Lahsun ki Chutney
This spicy garlic chutney hailing from the bustling streets of Uttar Pradesh is really addictive - thanks to the cold pressed mustard oil for cooking. The cold-pressed mustard oil acts as a natural preservative, and the flavours actually get better with time. The longer it sits, the more flavours get better. Let’s see how to make this!
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Start by pounding some garlic cloves with red chilies and a pinch of salt.
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Heat up cold pressed mustard oil until it’s smoking hot.
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Let the oil cool down completely.
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Then, mix it all together with the garlic paste and keep it in an airtight jar.
4. Aloo Posto
Let’s dive into this vegetarian delight! It’s an excellent way to turn a humble potato into a flavourful curry. The flavour of the mustard oil is bold, making it the ideal base for that creamy, nutty poppy seed paste. Plus, it has a high smoking point, which means those potatoes can get that gorgeous golden crust we all love. Learn how to make it -
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Soak and grind some white poppy seeds until they’re a fine paste.
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Heat up cold-pressed mustard oil until it starts smoking.
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Toss in cubed potatoes and fry them until they’re golden brown.
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Add your posto paste and let it slow cook until everything’s done just right.
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Finish it off with a drizzle of raw mustard oil for that extra kick!
5. Fish Kebab
Using cold pressed mustard oil, these kebabs from Bihar are just a whole vibe. The success of this dish lies in the initial marination, where the fish absorbs the mustard oil along with spices, creating layers of flavour that survive the high-heat cooking process. So, here’s a quick rundown of how to whip these up:
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Marinate your fish fillets in some good mustard oil and your choice of spices.
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Get some organic cold-pressed mustard oil heated up in a heavy pan.
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Toss the fish pieces in and let them cook until they’re crispy and golden outside.
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Give a final drizzle of fresh mustard oil before serving!
Think mustard cold pressed oil, think Gramiyaa!
When it comes to authentic wood pressed oils, Gramiyaa stands tall as nature's pure blessing in a bottle. We don't just make oils; we preserve a tradition that's been perfecting flavours in Indian kitchens for generations. Every drop of our cold pressed mustard oil carries the rich aroma and distinctive taste that comes only from carefully selected mustard seeds, pressed the traditional way - without heat or chemicals.
Whether you're whipping up a traditional Bengali fish curry or tempering your daily dal, Gramiyaa's cold-pressed mustard oil adds that perfect punch of flavour while keeping all its natural goodness intact. Pure, potent, traditionally pressed and sustainably packed - that's the Gramiyaa promise!