From everyday sabzis to crispy favourites, Bharat Botanics Wood-Pressed Groundnut Oil brings a
naturally nutty character to Indian cooking. Its versatility makes it suitable for sautéing, stir-frying,
pan-cooking and deep-frying, allowing the flavours of vegetables, spices and traditional recipes to
shine.
1.Bhindi Fry (Okra Fry)
Serves : 3–4
Preparation Time : 15 minutes
Cooking Time : 20 minutes
Ingredients :
500 g fresh bhindi (okra)
3 tbsp Bharat Botanics Wood-Pressed Groundnut Oil
1 tsp cumin seeds
1-2 green chillies, finely chopped
½ tsp turmeric powder
1 tsp coriander powder
½ tsp red chilli powder
½ tsp amchur powder
Salt to taste
1 tsp roasted cumin powder, optional
Method :
1. Wash the bhindi thoroughly and dry it completely. Cut into thin slices.
2. Heat Bharat Botanics Wood-Pressed Groundnut Oil in a wide pan.
3. Add cumin seeds and let them crackle.
4. Add green chillies and sliced bhindi.
5. Cook uncovered over medium heat, stirring occasionally, until the bhindi becomes crisp and the
stickiness disappears.
6. Add turmeric, coriander powder, chilli powder and salt.
7. Cook for another 3–4 minutes.
Bharat Botanics Tip: A wide pan and medium heat help bhindi turn beautifully crisp without
becoming overly oily.
2. Poori & Aloo Bhaji
For Poori
Ingredients :
2 cups whole wheat flour
½ tsp salt
1 tsp oil
Water, as required
Bharat Botanics Wood-Pressed Groundnut Oil, for deep frying
Method :
1. Combine wheat flour, salt and 1 tsp oil.
2. Add water gradually and knead into a firm, smooth dough.
3. Rest for 10–15 minutes.
4. Divide into small portions and roll into small discs.
5. Heat Bharat Botanics Wood-Pressed Groundnut Oil in a deep kadai.
6. Slide one poori gently into the hot oil and press lightly with a slotted spoon to help it puff.
7. Fry until golden and crisp. Repeat with the remaining pooris.
For Aloo Bhaji
Ingredients :
4 medium potatoes, boiled and roughly chopped
2 tbsp Bharat Botanics Wood-Pressed Groundnut Oil
1 tsp mustard seeds
½ tsp cumin seeds
1 pinch hing
1 green chilli, chopped
8–10 curry leaves
½ tsp turmeric
½ tsp red chilli powder
Salt to taste
1 tsp lemon juice
Fresh coriander
Method :
1. Heat groundnut oil in a pan.
2. Add mustard seeds and cumin seeds.
3. Once they splutter, add hing, green chilli and curry leaves.
4. Add turmeric and chopped potatoes.
5. Season with salt and chilli powder.
6. Toss gently and cook for 5–7 minutes.
7. Finish with lemon juice and fresh coriander.
Serving Suggestion: Serve hot pooris with piping-hot aloo bhaji.
3. Medu Vada
Serves : 4
Preparation Time : 8 hours soaking + 15 minutes prep
Cooking Time : 20 minutes
Ingredients :
1 cup urad dal
1–2 green chillies
1 tsp grated ginger
½ tsp cumin seeds
8–10 curry leaves, chopped
1 tbsp chopped coriander
Salt to taste
Pinch of hing
Bharat Botanics Wood-Pressed Groundnut Oil, for deep frying
Water, as required
Method :
1. Wash and soak urad dal for 4–6 hours or overnight.
2. Drain completely and grind with very little water into a smooth, fluffy batter.
3. Transfer to a bowl and whisk the batter for 2–3 minutes to incorporate air.
4. Add ginger, green chillies, cumin, curry leaves, coriander, hing and salt.
5. Heat Bharat Botanics Wood-Pressed Groundnut Oil in a kadai.
6. Wet your hands, take a portion of batter and shape it into a vada with a hole in the centre.
7. Carefully slide it into the hot oil.
8. Fry over medium heat until crisp and golden on both sides.
9. Drain on a kitchen towel.
Serve with: Coconut chutney and sambar.
4. Paneer Tikka – Pan Cooked
Serves : 3–4
Preparation Time : 20 minutes + marination
Cooking Time : 15 minutes
Ingredients :
250 g paneer, cubed
1 medium onion, cubed
1 capsicum, cubed
½ cup thick curd
1 tsp ginger-garlic paste
½ tsp turmeric powder
1 tsp Kashmiri red chilli powder
1 tsp coriander powder
½ tsp cumin powder
½ tsp garam masala
1 tsp kasuri methi
1 tsp lemon juice
Salt to taste
2 tbsp Bharat Botanics Wood-Pressed Groundnut Oil, you can also use Bharat Botanics Wood
Presser Mustard oil here for punjant taste
Method :
1. Mix curd, ginger-garlic paste, spices, kasuri methi, lemon juice, salt and 1 tbsp groundnut oil.
2. Add paneer, onion and capsicum.
3. Gently coat everything with the marinade.
4. Cover and refrigerate for at least 30 minutes.
5. Heat the remaining Bharat Botanics Wood-Pressed Groundnut Oil in a heavy pan.
6. Arrange paneer and vegetables in a single layer.
7. Cook over medium-high heat, turning occasionally.
8. Cook until the paneer develops a delicious golden crust and the vegetables are lightly charred.
Bharat Botanics Tip: Groundnut oil works beautifully for pan-cooked tikka, helping create a
golden exterior while keeping the paneer tender inside.
5. Vegetable Pulao
Serves : 4
Preparation Time : 15 minutes
Cooking Time : 25 minutes
Ingredients :
1½ cups basmati rice
2 tbsp Bharat Botanics Wood-Pressed Groundnut Oil
1 bay leaf
1-inch cinnamon stick
3–4 cloves
2 green cardamoms
1 tsp cumin seeds
1 medium onion, sliced
½ cup carrot, diced
½ cup green peas
½ cup beans, chopped
½ cup cauliflower florets
2 green chillies
3 cups water
Salt to taste
Fresh coriander
Method :
1. Wash and soak basmati rice for 15–20 minutes. Drain.
2. Heat Bharat Botanics Wood-Pressed Groundnut Oil in a heavy-bottomed pot.
3. Add bay leaf, cinnamon, cloves, cardamom and cumin.
4. Add sliced onion and sauté until lightly golden.
5. Add green chillies and vegetables.
6. Sauté for 3–4 minutes.
7. Add drained rice and gently sauté for 1–2 minutes.
8. Add water and salt.
9. Bring to a boil, then cover and cook on low heat until the rice is tender.
10. Rest for 5 minutes before fluffing with a fork.
11. Garnish with coriander.
6. Aloo Fry
Ingredients
4 medium potatoes
2 tbsp Bharat Botanics Wood-Pressed Groundnut Oil
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp turmeric
1 tsp coriander powder
½ tsp red chilli powder
½ tsp amchur powder
Salt to taste
Fresh coriander
Method :
1. Peel and cut potatoes into small cubes.
2. Heat Bharat Botanics Wood Pressed groundnut oil in a pan.
3. Add mustard and cumin seeds.
4. Add potatoes, turmeric and salt.
5. Cover and cook until almost tender.
6. Add coriander powder and chilli powder.
7. Cook uncovered until the potatoes develop a golden, crisp exterior.
8. Sprinkle amchur powder and coriander before serving.
7. Brinjal Fry (Baingan Fry)
Ingredients :
4–5 small brinjals
3 tbsp Bharat Botanics Wood-Pressed Groundnut Oil
½ tsp cumin seeds
½ tsp turmeric
1 tsp coriander powder
½ tsp red chilli powder
½ tsp cumin powder
½ tsp amchur powder
Salt to taste
Method :
1. Wash and slice the brinjals into thin rounds or wedges.
2. Heat groundnut oil in a wide pan.
3. Add cumin seeds.
4. Arrange brinjal pieces in a single layer.
5. Sprinkle turmeric, coriander powder, chilli powder, cumin powder and salt.
6. Cook over medium heat, turning occasionally.
7. Continue until the brinjal is tender inside and golden on the outside.
8. Capsicum Masala
Ingredients :
3 capsicums, sliced
1 onion, sliced
2 tbsp Bharat Botanics Wood-Pressed Groundnut Oil
1 tsp cumin seeds
1 tsp ginger-garlic paste
½ tsp turmeric
1 tsp coriander powder
½ tsp red chilli powder
½ tsp garam masala
Salt to taste
Fresh coriander
Method :
1. Heat groundnut oil in a pan.
2. Add cumin seeds.
3. Add onion and sauté until translucent.
4. Add ginger-garlic paste and cook for a minute.
5. Add capsicum and cook over medium-high heat so it retains a slight crunch.
6. Add turmeric, coriander powder, chilli powder and salt.
7. Cook for another 3–4 minutes.
8. Add garam masala and coriander.
9. Toss well and serve hot.
9. Cabbage Stir-Fry
Ingredients
3 cups finely shredded cabbage
1 carrot, julienned
1 green chilli, chopped
2 tbsp Bharat Botanics Wood-Pressed Groundnut Oil
½ tsp mustard seeds
½ tsp cumin seeds
8–10 curry leaves
Pinch of hing
¼ tsp turmeric
Salt to taste
Fresh coriander
Method :
1. Heat groundnut oil in a wok or wide pan.
2. Add mustard and cumin seeds.
3. Add curry leaves, hing and green chilli.
4. Add cabbage and carrot.
5. Sprinkle turmeric and salt.
6. Stir-fry on medium-high heat for 5–7 minutes.
7. Keep the vegetables slightly crisp rather than overcooking them.
8. Add grated coconut and coriander before serving.
10. Cluster Beans (Guar) Stir-Fry
Ingredients :
400 g cluster beans (guar)
2 tbsp Bharat Botanics Wood-Pressed Groundnut Oil
½ tsp mustard seeds
½ tsp cumin seeds
1 onion, finely chopped
½ tsp turmeric
1 tsp coriander powder
½ tsp red chilli powder
Salt to taste
1 tbsp grated coconut, optional
Method :
1. Wash and trim the cluster beans. Chop them into small pieces.
2. Heat groundnut oil in a pan.
3. Add mustard and cumin seeds.
4. Add onion and sauté until lightly golden.
5. Add cluster beans, turmeric and salt.
6. Cover and cook until tender, stirring occasionally.
7. Add coriander powder and chilli powder.
8. Cook uncovered for a few minutes.
9. Finish with grated coconut.
11 Ivy Gourd (Tindora/Kovakkai) Fry
Ingredients :
400 g tindora
2–3 tbsp Bharat Botanics Wood-Pressed Groundnut Oil
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp turmeric
1 tsp coriander powder
½ tsp red chilli powder
½ tsp cumin powder
Salt to taste
Method :
1. Wash and dry the tindora thoroughly.
2. Slice each one lengthwise.
3. Heat groundnut oil in a wide pan.
4. Add mustard and cumin seeds.
5. Add tindora and turmeric.
6. Cook uncovered over medium heat, stirring occasionally.
7. Add coriander powder, chilli powder, cumin powder and salt.
8. Continue cooking until tender and lightly crisp.
9. Toss well before serving .
12. Raw Banana Fry
Ingredients :
3 raw bananas
2–3 tbsp Bharat Botanics Wood-Pressed Groundnut Oil
½ tsp turmeric
1 tsp coriander powder
½ tsp red chilli powder
½ tsp cumin powder
½ tsp amchur powder
Salt to taste
½ tsp mustard seeds
½ tsp cumin seeds
Method :
1. Peel the raw bananas and cut them into thin slices.
2. Place them in water with a pinch of turmeric to prevent discoloration.
3. Drain and pat dry.
4. Heat Bharat Botanics Wood-Pressed Groundnut Oil in a wide pan.
5. Add mustard and cumin seeds.
6. Add banana slices and turmeric.
7. Cook over medium heat, turning occasionally.
8. Add coriander powder, chilli powder, cumin powder and salt.
9. Continue cooking until golden and crisp.
10. Sprinkle amchur powder and serve hot.