Mustard oil has long been cherished in Indian kitchens for its distinctive aroma and bold
character. From stuffed baingan and aloo gobi to comforting matar paneer and crispy stuffed
parathas, it adds a wonderfully rustic touch to traditional vegetarian cooking.
With its characteristic pungent aroma and robust flavour, Bharat Botanics Mustard Oil
complements the spices and ingredients that make Indian food so memorable.
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Bharwa Baingan (Stuffed Eggplant)
Serves : 4
Preparation Time : 20 minutes
Cooking Time : 25–30 minutes
Ingredients :
8–10 small baby brinjals
3 tbsp Bharat Botanics Mustard Oil
2 tbsp roasted gram flour (besan), optional
1½ tsp coriander powder
1 tsp fennel powder
1 tsp cumin powder
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp amchur powder
½ tsp garam masala
Salt to taste
1 tsp ginger-garlic paste
Fresh coriander
Method :
1. Wash and completely dry the brinjals.
2. Make two perpendicular slits in each brinjal, keeping the stem intact.
3. Mix coriander powder, fennel powder, cumin powder, turmeric, chilli powder, amchur, garam
masala, besan and salt.
4. Add a little mustard oil to form a thick stuffing mixture.
5. Carefully fill each brinjal with the spice mixture.
6. Heat Bharat Botanics Mustard Oil in a heavy-bottomed pan.
7. Place the stuffed brinjals carefully in the pan.
8. Cover and cook on low heat, turning them gently every few minutes.
9. Continue cooking until the brinjals become tender and the masala is well roasted.
10. Garnish with fresh coriander.
Bharat Botanics Tip: Mustard oil pairs particularly well with the earthy flavour of eggplant and
the aromatic spice stuffing.
2. Aloo Gobi
Serves : 4
Preparation Time : 15 minutes
Cooking Time : 25 minutes
Ingredients :
3 medium potatoes, cubed
1 medium cauliflower, cut into florets
3 tbsp Bharat Botanics Mustard Oil
1 tsp cumin seeds
1 pinch hing
1 medium onion, chopped
1 tsp ginger, grated
1–2 green chillies, chopped
½ tsp turmeric powder
1 tsp coriander powder
½ tsp red chilli powder
½ tsp cumin powder
½ tsp garam masala
Salt to taste
Fresh coriander
Method :
1. Wash the cauliflower florets and potatoes and pat them dry.
2. Heat Bharat Botanics Mustard Oil in a kadai.
3. Add cumin seeds and hing.
4. Add onion, ginger and green chilli. Sauté until the onion turns lightly golden.
5. Add potatoes and cauliflower.
6. Add turmeric, coriander powder, chilli powder, cumin powder and salt.
7. Mix well and cover.
8. Cook over medium-low heat, stirring occasionally, until the vegetables are tender.
9. Remove the lid and cook for a few more minutes so the vegetables develop a lightly roasted
texture.
10. Add garam masala.
11. Garnish with fresh coriander.
Serving Suggestion: Enjoy with roti, paratha or dal-rice.
3. Bhindi Fry (Okra Fry)
Serves : 3–4
Preparation Time : 15 minutes
Cooking Time : 20 minutes
Ingredients :
500 g bhindi
3 tbsp Bharat Botanics Mustard Oil
1 tsp cumin seeds
½ tsp turmeric powder
1 tsp coriander powder
½ tsp red chilli powder
½ tsp cumin powder
½ tsp amchur powder
Salt to taste
1–2 green chillies, chopped
Method :
1. Wash the bhindi and dry it thoroughly. This is important for achieving a less slimy texture.
2. Cut the bhindi into thin slices.
3. Heat Bharat Botanics Mustard Oil in a wide pan.
4. Add cumin seeds and green chillies.
5. Add sliced bhindi and cook uncovered over medium heat.
6. Stir occasionally while allowing excess moisture to evaporate.
7. Add turmeric, coriander powder, cumin powder, chilli powder and salt.
8. Continue cooking until the bhindi becomes tender and lightly crisp.
9. Finish with amchur powder.
Bharat Botanics Tip: The distinctive character of mustard oil complements the earthy flavour
of bhindi beautifully.
4. Matar Paneer
Serves : 4
Preparation Time : 15 minutes
Cooking Time : 30 minutes
Ingredients :
250 g paneer, cubed
1 cup green peas, fresh or frozen
3 tbsp Bharat Botanics Mustard Oil
1 large onion, finely chopped
2 medium tomatoes, pureed
1 tsp ginger-garlic paste
½ tsp cumin seeds
½ tsp turmeric powder
1 tsp coriander powder
1 tsp Kashmiri red chilli powder
½ tsp garam masala
½ tsp cumin powder
1 cup water
Salt to taste
1 tsp kasuri methi
Fresh coriander
Method :
1. Heat Bharat Botanics Mustard Oil in a kadai.
2. Add cumin seeds.
3. Add onion and sauté until golden.
4. Add ginger-garlic paste and cook for another minute.
5. Add tomato puree.
6. Add turmeric, coriander powder, chilli powder and salt.
7. Cook the masala until it thickens and the oil begins to separate.
8. Add green peas and water.
9. Cover and simmer until the peas are cooked.
10. Add paneer cubes and gently mix.
11. Cook for another 4–5 minutes.
12. Add garam masala and crushed kasuri methi.
13. Garnish with fresh coriander.
Serving Suggestion: Serve hot with roti, naan, paratha or jeera rice.
5. Stuffed Paratha
You can use aloo, gobi, paneer, mooli or mixed vegetable stuffing for this recipe.
Serves : 4
Preparation Time : 25 minutes
Cooking Time : 20 minutes
Ingredients :
For the dough
2 cups whole wheat flour
½ tsp salt
Water, as required
For a simple aloo stuffing
4 medium potatoes, boiled and mashed
1–2 green chillies, finely chopped
½ tsp cumin seeds
½ tsp coriander powder
½ tsp red chilli powder
½ tsp amchur powder
½ tsp garam masala
1 tbsp fresh coriander
Salt to taste
For cooking
Bharat Botanics Mustard Oil, as required
Method :
1. Combine wheat flour and salt.
2. Add water gradually and knead into a soft dough.
3. Cover and rest for 15–20 minutes.
4. Mix the mashed potatoes with spices, green chilli, coriander and salt.
5. Divide the dough and filling into equal portions.
6. Roll one portion of dough into a small disc.
7. Place the filling in the centre and seal the edges.
8. Gently roll into a paratha.
9. Heat a tawa and place the paratha on it.
10. Cook both sides, applying Bharat Botanics Mustard Oil as required.
11. Cook until golden brown with a lightly crisp exterior.
Serving Suggestion: Best enjoyed hot with curd, pickle or chutney.