Mustard oil

सरसों का तेल / sarson ka tel · mustard oil

Flavor and role: Oil pressed from brown mustard seeds with a strong, nose-tingling pungency. In North Indian and Bengali cooking it is heated until smoking before use to tame the heat.
Smoke point: 250℃
Typical dishes and uses: Bengali fish curry, achar (Indian pickles), sarson ka saag
Substitutes: Mix 1 tbsp vegetable oil with 1/4 tsp Dijon mustard or a little mustard powder.
Storage: Keep in a dark place at room temperature and use within 6 months to 1 year of opening.
Main countries: India · BD · Nepal
Used in this book: Paneer Tikka Rogan Josh Sekuwa Tandoori Chicken Soaked-Rice Chatamari with Timur Keema and Roasted Tomato Achar Thakali-Style Black Lentil Dal Bhat Set Charcoal-Smoked Paneer Tikka with Mint Chutney Slow-Braised Lamb Shank Rogan Josh Rogan Josh Birria-Style Tacos Charcoal Dharan Sekuwa with Sesame-Radish Achar Sekuwa Pork Burger with Timur-Radish Slaw (Nepali × American)Chicken Sekuwa Crispy Chiura Bowl with Cucumber-Sesame Achar Tihar Ghee Sel Roti with Aloo Achar Charcoal-Smoked Tandoori Chicken with Mint Chutney

Updated 2026-10-10