5 Traditional Dishes Where Cold Pressed Black Mustard Oil Shines

Cold pressed oils have had a glorious, and well-deserved return to Indian households. Among all of them, cold pressed black mustard oil is distinguished by its pungent aroma, intense flavour, and nutritional properties. Tempering, pickling, or deep-frying-oil with a little of that magic in it lends a bit of extra authenticity to a good number of cherished traditional dishes. 

If you fancy name-brand good cold pressed oils, then Ramaani is the best with 100% pure, chemical-free black mustard oil. The traditional methods of extraction are in use at Ramaani wherein mustard oil retains its essential nutrients and provides just the punch required by Indian recipes. 

Now, let's look at five iconic recipes that particularly benefit from the touch of this golden nectar.

1. Sarson Da Saag (Punjab)

Nothing beats the Sarson Da Saag in a Punjabi winter, and no saag is complete without that pungent black mustard oil. The cold-pressed mustard oil brings forth the deep earthy aroma of mustard greens and bathua. Further enhancement of this dish can be achieved by adding a tempering of garlic and green chillies in Ramaani mustard oil.

Engaging Tip: Heat the mustard oil until it smokes lightly—this reduces the pungency while unlocking its true depth.

2. Shorshe Ilish (Bengal)

One of Bengal’s most treasured delicacies, Shorshe Ilish (Hilsa in mustard sauce), is incomplete without the sharp kick of black mustard oil. The mustard paste and the fish are gently simmered in mustard oil, creating a fiery, aromatic dish that lingers on the palate.

Engaging Insight: Mustard oil’s antibacterial properties help preserve the fish longer in traditional kitchens.

3. Aloo Posto (Bengal)

Aloo Posto is simple yet flavorful. The key to its signature taste is the mustard oil used to sauté the potatoes and poppy seed paste. cold pressed mustard oil infuses the dish with a light heat and nutty aroma that balances the blandness of posto.

Engaging Pairing: Serve with hot steamed rice and dal for a comfort-packed Bengali lunch.

4. Laal Saag Bhujia (Uttar Pradesh/Bihar)

This stir-fry of red amaranth leaves (laal saag) in mustard oil is a staple in rural North Indian homes. Ramaani mustard oil helps retain the colour, nutrients, and earthy bite of the greens.

Engaging Tip: Use mustard oil raw with chopped garlic over saag for a rustic, village-style twist.

5. Achaar (Indian Pickles)

Whether it’s mango, lemon, or mixed vegetable achaar, the best edible oils for pickling are always mustard-based. Ramaani’s cold pressed version ensures a longer shelf life and natural preservation thanks to its anti-microbial properties.

Engaging Bonus: Try mixing your own pickle spice blend and pour heated mustard oil over it to seal the flavours.

What to Look for in Pure Cold Pressed Black Mustard Oil?

Not all mustard oils are created equal. Here’s how to identify the purest cold pressed mustard oil:

• Extraction Method: Ensure the oil is made through the cold pressing process (Kachi Ghani), which retains nutrients and avoids heat damage. Ramaani uses traditional wooden press methods.

• Color and Aroma: Pure mustard oil should be dark yellow or amber with a strong, pungent aroma.

• Packaging: Always choose oil that is stored in glass or BPA-free bottles to avoid contamination.

• Labeling: Look for "100% pure cold pressed mustard oil" with no additives, solvents, or preservatives.

• Brand Trust: Ramaani is known for its transparency, quality sourcing, and lab-tested cold pressed oils.

Frequently Asked Questions

1. Is cold pressed mustard oil safe for cooking?  Yes, especially when it’s from trusted brands like Ramaani. It’s safe for sautéing, frying, and even raw consumption in pickles or salads.

2. What are the health benefits of cold pressed mustard oil?  Ramaani’s mustard oil is rich in omega-3, has anti-inflammatory properties, and boosts heart health. It also aids digestion and improves skin texture when used externally.

3. Can mustard oil be used for babies or massages?  Yes, but make sure it's cold pressed and pure like Ramaani’s. It has been traditionally used for baby massages due to its warmth and nourishment.

4. Why does mustard oil need to be heated before cooking?  Heating till it reaches its smoking point helps reduce the sharpness and brings out its nutty flavour. This step is crucial in traditional Indian recipes.

Final Thoughts

Cold-pressed black mustard oil is much more than just cooking oil; it is an age-old ingredient. Be it stir-frying or slow-cooking curries, the unique taste of black mustard oil is an Indian culinary mark. A high-quality brand like Ramaani ensures that the oil you use is natural, pure, and full of nutrients. Bring home a bottle of Ramaani Mustard Oil and reconnect with the soul of Indian cooking.