Patanjali Mustard Oil, 1 Ltr

Patanjali Mustard Oil 1 Liter: Pungent Sarson Oil for Bengali, Punjabi and Kashmiri Cooking
Few ingredients define a regional cuisine the way mustard oil does. Patanjali Mustard Oil (sarson ka tel) brings the sharp, nose-tingling pungency and amber color that give Bengali fish curries, Punjabi saag and homemade pickles their signature character. South Asian cooks in the USA can order this 1 liter bottle from SubziCart.com to recreate those regional flavors at home.

Product Features
• Mustard oil from Patanjali in a convenient 1 liter bottle
• Bold, pungent aroma and sharp flavor typical of sarson oil
• Deep golden to amber color
• Traditional choice for achaar, where it pairs with mustard seeds, fenugreek and chili
• Commonly used for tempering and for slow-cooked regional curries

Nutritional Information
Mustard oil is a plant-based source of dietary fat pressed from mustard seeds, and its fatty acid makeup differs from most other cooking oils. Read the package label for complete nutrition facts, and follow any usage directions printed on the bottle, since labeling for mustard oil can vary by market.

Regional Cooking Uses
• Bengali: cook shorshe ilish, macher jhol or aloo posto, and drizzle a little into jhal muri or aloo bhorta
• Punjabi: use it for sarson da saag and for Amritsari fish and pakoras
• Kashmiri: the traditional base for rogan josh, dum aloo and haak
• Pickles: mango, lime, green chili and cauliflower achaar
• Tempering: heat the oil, add panch phoron or mustard seeds and dried red chilies, then add dal or vegetables, as in Bihari aloo chokha

Frequently Asked Questions
Q: Why do cooks heat mustard oil until it smokes?
A: In many Bengali and Punjabi kitchens the oil is heated until it just starts to smoke, then cooled slightly, which mellows its raw pungency before spices go in. Keep the kitchen well ventilated when doing this.
Q: Is mustard oil good for making pickles?
A: Yes, it is the classic oil for North and East Indian achaar because its sharp flavor complements mustard seeds, fennel and chilies. Make sure the jar and ingredients are completely dry.
Q: How should I store mustard oil?
A: Keep the bottle tightly capped in a cool, dark place away from heat. Check the label for best-before and usage information.