Mustard Oil in Punjabi Cooking: 6 Traditional Recipes

1. Sarson Ka Saag (Mustard Greens Curry)

The most iconic Punjabi winter dish. Sarson ka saag is made with mustard greens (sarson), bathua (chenopodium), and spinach, slow-cooked until silky, then finished with a generous tadka of kachi ghani mustard oil, garlic, and ginger.

The mustard oil in the tadka amplifies the natural bitterness of the mustard greens and creates a flavour harmony that no other oil can replicate.

Ingredients:

• 500g sarson (mustard greens), roughly chopped
• 200g bathua or spinach
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 2 green chillies
• 2 tablespoons makki ka atta (maize flour)
• 3 tablespoons kachi ghani mustard oil
• Salt to taste
• 1 tablespoon butter or ghee (for finishing)

Method:

1. Pressure cook sarson, bathua, and spinach with a little water for 3–4 whistles. Blend coarsely.
2. Heat mustard oil in a heavy pan until it just begins to shimmer.
3. Add garlic and ginger, sauté until golden.
4. Add onion and cook until soft and slightly caramelised.
5. Add the blended greens, makki ka atta, and salt. Cook on low heat for 20–30 minutes, stirring frequently.
6. Finish with a knob of butter or ghee.
7. Serve with makki ki roti and a small bowl of white butter (makhan).

Why mustard oil: The pungency of the oil balances the bitterness of the mustard greens. Any other oil makes the dish taste flat and one-dimensional.

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2. Amritsari Macchi (Amritsar-Style Fried Fish)

Amritsari macchi is one of the most beloved street foods of Punjab — fish marinated in a spiced chickpea flour batter and deep-fried in mustard oil until crisp and golden.

The mustard oil gives the fish a characteristic flavour that is impossible to achieve with any other oil. It is the reason Amritsari macchi tastes different from fish fry made anywhere else.

Ingredients:

• 500g fish fillets (rohu, singhara, or any firm white fish)
• 3 tablespoons besan (chickpea flour)
• 1 tablespoon rice flour
• 1 teaspoon ajwain (carom seeds)
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric
• 1 teaspoon garam masala
• 1 tablespoon ginger-garlic paste
• 2 tablespoons lemon juice
• Salt to taste
• Kachi ghani mustard oil for deep frying

Method:

1. Mix all marinade ingredients (besan through salt) into a thick paste.
2. Coat fish pieces thoroughly and marinate for 30 minutes.
3. Heat mustard oil in a deep pan to 180°C.
4. Fry fish in batches for 4–5 minutes until golden and crisp.
5. Drain on paper towels.
6. Serve immediately with green chutney, sliced onions, and lemon wedges.

Why mustard oil: The high smoke point of kachi ghani mustard oil makes it ideal for deep frying. Its flavour infuses the fish with a characteristic Punjabi taste that refined oil cannot replicate.

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3. Punjabi Achaar (Mixed Vegetable Pickle)

Punjabi achaar is not just a condiment — it is a preservation tradition. Mustard oil is the essential preservative that keeps the pickle safe for months without refrigeration.

The oil's antimicrobial properties (from allyl isothiocyanate) prevent bacterial and fungal growth, while its flavour becomes the backbone of the pickle's taste.

Ingredients:

• 500g mixed vegetables (raw mango, carrot, cauliflower, turnip, green chilli)
• 3 tablespoons salt
• 2 tablespoons mustard seeds, coarsely ground
• 1 tablespoon fennel seeds (saunf)
• 1 tablespoon nigella seeds (kalonji)
• 1 tablespoon fenugreek seeds (methi dana)
• 2 teaspoons turmeric
• 2 teaspoons red chilli powder
• 200ml kachi ghani mustard oil

Method:

1. Cut vegetables into bite-sized pieces. Toss with salt and leave in the sun for 2 days to dry slightly.
2. Mix all spices together.
3. Heat mustard oil until it just begins to smoke, then remove from heat and let cool to room temperature.
4. Mix vegetables with spices, then pour cooled mustard oil over everything.
5. Pack into sterilised glass jars.
6. Leave in the sun for 5–7 days, shaking daily.
7. The pickle is ready when the oil turns golden and the vegetables are slightly softened.

Why mustard oil: No other oil works for traditional Indian pickle. The antimicrobial properties preserve the vegetables; the flavour is irreplaceable.

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4. Makki Ki Roti with Mustard Oil

Makki ki roti (maize flatbread) is the traditional accompaniment to sarson ka saag. It is typically served with a generous drizzle of kachi ghani mustard oil and white butter.

The mustard oil adds a pungent warmth that complements the slightly sweet, earthy flavour of the maize flour.

Ingredients:

• 2 cups makki ka atta (maize flour)
• Warm water as needed
• Salt to taste
• Kachi ghani mustard oil for cooking and serving

Method:

1. Mix maize flour with salt and enough warm water to make a soft dough.
2. Divide into balls and flatten between your palms (maize dough is more fragile than wheat dough — be gentle).
3. Cook on a hot tawa (griddle) with a drizzle of mustard oil on each side.
4. Cook until golden spots appear on both sides.
5. Serve hot with a drizzle of mustard oil and a knob of white butter.

Why mustard oil: The combination of makki ki roti, sarson ka saag, and kachi ghani mustard oil is one of the great flavour combinations of Indian cuisine. The oil's pungency cuts through the richness of the saag and the sweetness of the maize.

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5. Punjabi Kadhi (Yoghurt and Chickpea Flour Curry)

Punjabi kadhi is a tangy, thick curry made with yoghurt and besan, with pakoras (chickpea flour fritters) floating in it. The tadka — mustard seeds, dried red chillies, and curry leaves in mustard oil — is what gives it its characteristic flavour.

Ingredients:

For the kadhi:

• 1 cup sour yoghurt
• 3 tablespoons besan
• 4 cups water
• 1 teaspoon turmeric
• Salt to taste

For the pakoras:

• ½ cup besan
• 1 medium onion, thinly sliced
• 1 green chilli, chopped
• Salt and spices to taste
• Mustard oil for frying

For the tadka:

• 2 tablespoons kachi ghani mustard oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 dried red chillies
• 8–10 curry leaves
• 1 teaspoon red chilli powder

Method:

1. Whisk yoghurt, besan, water, turmeric, and salt until smooth. Cook on medium heat, stirring constantly, until it thickens (about 20 minutes).
2. Make pakoras: mix besan with onion, chilli, and spices. Fry small spoonfuls in hot mustard oil until golden. Add to the kadhi.
3. For tadka: heat mustard oil until shimmering. Add mustard seeds — they should pop within 5 seconds. Add cumin, dried chillies, and curry leaves. Add red chilli powder, stir once, and pour immediately over the kadhi.
4. Serve with steamed rice.

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6. Gobhi Gajar Shalgam Achaar (Winter Pickle)

This classic Punjabi winter pickle — cauliflower, carrot, and turnip — is made fresh every winter and eaten within a few weeks. Unlike the long-shelf-life achaar above, this is a fresh, lightly spiced pickle that relies on mustard oil for both preservation and flavour.

Ingredients:

• 1 small cauliflower, cut into florets
• 2 medium carrots, cut into sticks
• 1 medium turnip, cut into cubes
• 2 tablespoons salt
• 1 tablespoon mustard seeds, coarsely ground
• 1 teaspoon turmeric
• 1 teaspoon red chilli powder
• 1 teaspoon fennel seeds
• 4 tablespoons kachi ghani mustard oil
• Juice of 1 lemon

Method:

1. Blanch vegetables in boiling salted water for 2 minutes. Drain and spread on a cloth to dry completely.
2. Mix all spices together.
3. Heat mustard oil until it just begins to shimmer, then cool slightly.
4. Toss vegetables with spices, lemon juice, and warm mustard oil.
5. Pack into a jar and leave at room temperature for 1–2 days before eating.
6. Consume within 2–3 weeks.

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The Common Thread: Kachi Ghani Mustard Oil

Every one of these recipes depends on the quality of the mustard oil. Refined mustard oil will give you a pale imitation of the real flavour. Adulterated oil will give you something that tastes wrong and may not be safe.

Dune Aura's kachi ghani mustard oil is stone-ground in small batches in Gurugram — the same way it has been made for generations. Deep amber-gold, pungent, and pure.

Shop kachi ghani mustard oil →

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FAQ

Which oil is used in traditional Punjabi cooking?
Kachi ghani mustard oil is the traditional cooking oil of Punjab. It is used for tadka, deep frying, pickling, and as a finishing oil. Its pungent flavour is essential to the taste of Punjabi cuisine.

Can I substitute mustard oil in Punjabi recipes?
Technically yes, but the flavour will be different. Mustard oil's pungency is essential to dishes like sarson ka saag, Punjabi achaar, and amritsari macchi. Substituting with refined oil or olive oil will produce a technically similar but fundamentally different dish.

Why is mustard oil used in Indian pickles?
Mustard oil's allyl isothiocyanate compounds have antimicrobial properties that prevent bacterial and fungal growth, allowing pickles to be preserved for months without refrigeration. No other oil provides this combination of preservation and flavour.

Is mustard oil safe for deep frying?
Yes. Kachi ghani mustard oil has a smoke point of approximately 250°C, making it safe and traditional for deep frying in Indian cooking. It is the traditional oil for amritsari macchi and other Punjabi fried dishes.

Where can I buy genuine kachi ghani mustard oil in Gurugram?
Dune Aura produces and delivers genuine kachi ghani mustard oil in Gurugram and Delhi NCR. Stone-ground in small batches, with zero additives. Order here

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Order directly from the Gurugram manufacturer: Dune Aura's cold pressed mustard oil in Gurugram is the kachi ghani oil Punjabi cooking demands -- extracted below 45 degrees Celsius, FSSAI certified, same-day delivery across all Gurugram sectors. Also available: cold pressed sesame oil for til-based Punjabi sweets and chutneys.

Frequently Asked Questions

Why is mustard oil the traditional cooking oil of Punjab?

Punjab's agricultural landscape is dominated by mustard cultivation, making mustard oil the most locally available and affordable cooking fat historically. Beyond economics, cold press mustard oil's high smoke point, sharp flavour, and ability to carry spices make it ideal for the bold, robust cooking style of Punjabi cuisine.

Can I make authentic Sarson Da Saag without mustard oil?

Technically you can, but the dish will taste fundamentally different. The bitterness of mustard greens and the pungency of cold press mustard oil create a complementary flavour balance that defines authentic Sarson Da Saag. Using refined oil or ghee alone produces a milder, less complex dish.

Is mustard oil used in Punjabi tandoor cooking?

Mustard oil is used to marinate meats before tandoor cooking. The classic Tandoori Chicken marinade uses mustard oil mixed with yoghurt and spices. The oil helps the marinade adhere to the meat and contributes to the characteristic charred flavour.

How do Punjabi cooks use mustard oil differently from other regions?

Punjabi cooks typically heat mustard oil to its smoke point before adding ingredients, which mellows its raw pungency. They also use it raw as a finishing drizzle on dishes like Dal Makhani and as a base for achaar (pickles). South Indian cooks, by contrast, use sesame oil more often and rarely heat it to smoking.

What is the difference between kachi ghani and regular mustard oil in Punjabi cooking?

Kachi ghani (cold press) mustard oil has a stronger, more authentic flavour that traditional Punjabi recipes are built around. Regular refined mustard oil is milder and lacks the characteristic bite. For dishes like Sarson Da Saag, Makki Di Roti accompaniment, and Punjabi achaar, kachi ghani is the correct choice.

Order Kachi Ghani Mustard Oil in Your City

Dune Aura delivers cold pressed mustard oil from its Gurugram facility to all major cities across Punjab, Haryana, and pan-India:

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• Cold Pressed Mustard Oil — Delhi NCR Hub
• Cold Pressed Mustard Oil in Chandigarh
• Cold Pressed Mustard Oil in Jaipur
• Cold Pressed Mustard Oil in Kanpur
• Cold Pressed Mustard Oil in Patna
• Cold Pressed Mustard Oil in Kolkata

Dune Aura cold pressed mustard oil is available from ₹150 for 500ml. Pure kachi ghani extraction, delivered pan-India.