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Recipes using Mustard Oil


  • 2 or 3 medium sized potatoes, peeled (if desired) and diced

  • 1-2 tbsp. pure mustard oil

  • 1 tsp. kalonji seeds (nigella seeds)

  • 3-4 dried red chilies

  • 1/2 tsp. ground turmeric powder

  • 1/8 c. chopped coriander leaves (cilantro)

  • 1/8 c. chopped scallions (green onions)

  • 1/4 c. to 1/2 c. water

  • salt and pepper, to taste



  • Heat oil in a medium sized pan.  Add kalonji seeds and dried red chilies.

  • Once the oil becomes hot and the kalonji begin to pop, toss in the diced potatoes and the ground turmeric powder.  Stir everything really well so that the turmeric coats the potatoes evenly.  Let cook in the oil, stirring occasionally, until the potatoes begin to turn golden brown.

  • Add a little water to the pan (around 1/4 to 1/2 cup) and cover the potatoes.  Let cook until the potatoes soften completely–about 8 minutes, or so.

  • Remove the lid and tip in the chopped coriander and chopped scallions.  Stir to mix and then cook until the water evaporates and the curry becomes dry.

  • Season with salt and black pepper.  Enjoy!

Potatoes Cooked In Mustard Oil
Mustard Chicken


  • Skinless chicken thighs and legs- 1 Kg

  • Mustard oil-3tbsp

  • Onions (crushed and made into paste) -05 no

  • Ginger paste-2tbsp

  • Garlic paste-1 tbsp

  • Whole green chili (split at the centre)-04 no

  • Finely chopped big tomato- 01 no

  • Whole Garam masala 

  • Black mustard seed paste-1.5 tbsp

  • White mustard seed paste-4 tbsp

  • Turmeric -1 pinch

  • Sugar-1 tbsp

  • Salt to taste



  • Wash and put the chicken pieces in a big bowl, add the onion, ginger and garlic paste and mix well.  Cover and set it aside for about n hour

  • Head the pan, our oil and when it burns, put the sugar and let it char.  It will give a beautiful golden colour to the food.  Add whole garam masala in the oil and let them crackle.  Put the green chilies and fry a little.

  • Put the chopped tomatoes, fry over gentle flame for a minute. One the tomatoes form a gravy, put the marinated chicken into the pan.  Keep the flame low and keep on frying.  It would take about 20 minutes. Keep on frying and toss and turn the chicken pieces, till the oil gets separated. Add salt and turmeric.

  • When the chicken becomes golden in colour, add half cup of water.  If you feel the gravy is too thick, add a bit more

  • Cover the pan and let it simmer for about 20 minutes, make sure to toss and turn the chicken pieces in between.  When you feel it is cooked, add the mustard seed paste to the curry and mix it will.  Let it boil for a minute and your dish is ready.

  • Garnish with coriander leaves and serve hot with chapattis or rice.

Green Tomatoes in Mustard Oil


  • 8-10 green tomatoes

  • 1 tbsp mustard oil

  • 1 tsp black mustard seeds

  • 1/2 tsp turmeric powder

  • 2 fresh green chilies

  • salt to taste.



  • Cut the tomatoes into quarters and leave it aside.

  • Heat the mustard oil in a pan. Add the mustard seeds and wait for it to splutter. Now ass the turmeric powder, finely chopped green chilies and salt. Now add the green tomato pieces. Toss for the oil to coat well. Cover and cook in low flame till the tomatoes are soft.

  • Sprinkle water if needed.

  • Garnish with coriander leaves and serve hot with chapattis or rice.

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