Humble Vegetables, Regal Flavour



Today’s post looks at a recipe that is made using two very common, everyday vegetables: Potatoes and Pointed Gourd (Parval). Nothing all that special about these two vegetables – but add the zing of cold-pressed Mustard Oil and you have a dish that’s fit for a king!

Let’s get the ingredients in place first:

  • Potato: 250 gram
  • Pointed Gourd (Parval): 150 gram
  • Mustard Oil: 2 tablespoon
  • Onion: 1, medium sized
  • Tomato: 2
  • Curry Leaves: 5
  • Garlic Cloves: 3
  • Chilli Powder: 2 teaspoon
  • Turmeric (Haldi) Powder: 1 teaspoon
  • Garam Masala: 2 teaspoon
  • Salt: to taste


Peel and boil the potatoes; mash the potatoes and add a little Garam Masala and salt. Slice or grate the onion. Puree the tomato. Crush the garlic cloves. Cut the pointed gourd lengthwise and apply a coating of turmeric powder and chilli powder.


Heat a little Mustard Oil in a frying pan and fry the pointed gourd till it becomes crisp.

Heat the remaining Mustard Oil in a pan. Add the garlic, curry leaves, tomato puree and onion. Saute for a few minutes till the onion slices/pieces turn golden brown. Add the mashed potatoes and the fried pointed gourd. Cook on a medium flame till you have a dry, crisp texture.

Your mouth-watering dish of Potato and Pointed Gourd in Mustard Oil is now ready for serving. It is usually eaten with roti/chapatti. In some parts of India, the final dish is drizzled with hot Mustard Oil to enhance the overall taste.


A Delightful Omelette Curry


Omelette Curry Recipe -2

The Egg Curry is quite a common dish all across India… the Omelette Curry is not! It is part of the creative cross-pollination that happened between British and Indian culinary traditions during Colonial times. The results of such crossover experiments are delicious – as this recipe amply demonstrates.

Here are the ingredients that will be required:

  • Eggs: 5, large
  • Mustard Oil: 3 tablespoon
  • Mustard Seeds: 2 tablespoon
  • Onion: 1, medium-sized, grated
  • Tomatoes: 4, medium-sized, pureed
  • Corn Flour: 1 teaspoon
  • Green Chilies: 3, chopped
  • Turmeric (Haldi) Powder: Just a pinch
  • Cumin (Jeera) Powder: Just a pinch
  • Coriander (Dhania) Powder: 1 teaspoon
  • Ginger Paste: 1 teaspoon
  • Garlic Paste: 1 teaspoon
  • Red Chili Powder: Just a pinch
  • Nigella (Kalonji) Seeds: Just a pinch
  • Coriander (Dhania) Leaves: For garnishing
  • Salt and Pepper: to taste



Grind the Mustard Seeds with a little water into a thick paste.


Heat 2 tablespoons of the Mustard Oil in a pan on a medium flame. Add the ginger paste, garlic paste, Nigella seeds and chopped green chilies. As soon as the mixture begins to splutter, add the grated onions along with a pinch of salt. Fry till the onions turn a shade of golden brown. Now add the turmeric powder, red chili powder, coriander powder and cumin powder. Continue frying.

After around five minutes, add the Mustard paste and fry for another minute or two; then add the pureed tomatoes. Let the mixture cook till it simmers. Add half a cup of water and let it continue simmering till the gravy takes on a rich, thick consistency. Keep aside.


Beat the eggs. Add the corn flour and pepper and continue beating till the mixture becomes thick and frothy.

Heat one tablespoon of Mustard Oil in a non-stick frying pan on medium heat. Pour the eggs, corn flour and pepper mixture into this pan and cover it with a lid. When the base is done and you can still see some liquefied egg mixture floating on top, use a spatula to turn the partially done omelette over. Continue cooking till your omelette is done.

Cut the omelette into neat pieces and add these pieces to the pan containing the gravy. Mix well – and finally, garnish with coriander leaves.

Your Anglo-Indian styled Omelette Curry is now ready.

A New Generation Rediscovers Mustard Oil


This blog has often written about the growing support that Mustard Oil has received from cardiologists, medical professionals and scientific researchers. One of the most prominent voices among them is eminent cardiologist Dr. S. C. Manchanda who has strongly been recommending Mustard Oil for heart health across more than two decades. Over the years, the acknowledgement that Mustard Oil is good for the heart has come from global institutions like the Harvard School of Medicine and the American Heart Association.

Now a new generation of healthcare professionals are rediscovering the diverse health benefits of Mustard Oil. Nutritionist and Clinical Dietician, Pooja Makhija believes that Mustard Oil is excellent for cardiovascular health. It has the power to raise the levels of good cholesterol (HDL) at the same time lowering bad cholesterol (LDL). Pooja is a celebrity health guru (she’s the nutritionist who keeps Deepika Padukone fit and in wonderful shape) and her views go a long way in building a contemporary, youthful image for Mustard Oil in the eyes of the current generation.

All this celebrity support has undoubtedly gone a long way in transforming the way the present generation of consumers looks at Mustard Oil. In particular, seasoned stars like Amitabh Bachchan and Boman Irani have been endorsing Mustard Oil as brand ambassadors, joining the eminent group of cardiologists and healthcare professionals in creating a definitive image makeover for Mustard Oil.


A few decades ago, young urban consumers treated Mustard Oil as an old-fashioned product from a bygone era. It is heartening to note that this is no longer the case. Today young consumers take special pride in going back to their grassroots to rediscover the enormous health benefits offered by this ancient oil.

Boman Irani – Small Roles, Big Hits

Boman Irani doesn’t need large, meaty roles to get noticed. Give him just five minutes onscreen and he is sure to leave a lasting impression. He has done so, time and time again in unforgettable roles like Oscar Fernandez (in Honeymoon Travels) and Dinaz Aziz (in Luck by Chance) – small appearances that stand out even though they had very little screen-time as part of the overall story.

The trend continues in 2018. Two huge hits have Boman in small but memorable roles. The first is Parmanu – The Story of Pokhran; the other, Sanju – the much waited Sanjay Dutt biopic.

How does Boman Irani manage to stand out even in small blink-and-you-will-miss-it roles? At P Mark Mustard Oil, we know the answer to this question. No matter how small a role may be Boman always gives it his 100 percent in terms of involvement, preparation and intensity. We have seen him do this across all the television commercials that he has appeared in as the brand ambassador for P Mark Mustard Oil. He doesn’t cut any corners or make any compromises… he simply delivers his very best – and the results are plain to see.

It all boils down to his ability to focus his complete, undivided attention on the essence of the character he is playing. In this one-minute video clip, he describes this ability by narrating a short inspiring story from ancient India… watch it here:


Chicken Legs… Dancing in a Mustard Gravy

Chicken Legs… Dancing in a Mustard Gravy

Across Bihar and Bengal, food lovers do amazing things with Mustard Oil. Here’s an example: succulent chicken leg pieces in a mouth-watering Mustard gravy.

Let’s begin by putting together the ingredients that you would need:

  • Chicken, leg pieces: 1 kilogram
  • Mustard Oil: 3 tablespoon
  • Mustard Paste: 2 tablespoon
  • Onions: 5
  • Tomatoes: 2, chopped
  • Green Chillies: 4
  • Turmeric (Haldi) Powder: Just a pinch
  • Cumin (Jeera) Seeds: Just a pinch
  • Ginger Paste: 2 teaspoon
  • Garlic Paste: 1 tablespoon
  • Garam Masala Powder: 1 teaspoon
  • Green Cardamom: 5
  • Cinnamon: 1 stick
  • Bay Leaf: 1
  • Sugar: 1 tablespoon
  • Salt: 2 teaspoon

Grate the onions. Wash the chicken legs and put them in a bowl. Add the grated onions, ginger paste and garlic paste to create a marinade. Mix well. Cover the bowl and keep it aside for one hour.

Heat the Mustard Oil in a pan on a high flame. Continue heating till the oil reaches its smoking point. Add the sugar and continue heating till the sugar gets charred.

Next, add the cumin seeds, cinnamon stick, green cardamoms and bay leaf. Cook till they crackle and become crisp.

Reduce the flame to Low. Slit the green chillies and sauté them. Add the chopped tomatoes and continue frying till a thick gravy is formed.

Add the marinated Chicken Leg pieces and continue cooking on low heat for around 15 minutes. Keep turning the chicken pieces over to ensure even cooking.

Add the salt and the turmeric powder and continue cooking. The chicken pieces will now take on a golden-brown hue.

Add half a cup of water and keep stirring. Add more water if the gravy becomes too thick – but don’t overdo it. This dish doesn’t come out too well if the gravy is watery.

Now cover the pan and let the contents simmer for around 20 minutes on low heat. At regular intervals, uncover the pan and stir.

Once the chicken leg pieces are well-cooked, add the Mustard Paste and mix well. Continue cooking for a minute or so… and your delectable Chicken in a Mustard Gravy is ready.

Serve hot with steaming rice or Roti’s. Let the heady taste and aroma of Mustard overpower your senses!

An Ancient Indian Pain Balm

An Ancient Indian Pain Balm

Thousands of years ago, when people went home fatigued after a hard day’s work in their agricultural fields, they had a wonderful, totally natural pain balm that was significantly more effective than the chemical mixtures we apply these days. It’s a formulation that has soothed and healed billions of aching joints and muscles across millenniums – and the formulation is still available today, thanks to the ancient Indian treatises on Ayurveda.

You can make this ancient pain balm at home. All you need are two tablespoons of Mustard Seeds and one tablespoon of cold-pressed Mustard Oil. Grind the Mustard Seeds into a coarse powder. Mix this powder with some warm water; remember, warm water – not hot water. Mustard Seeds contain enzymes with powerful pain-relieving properties, but high temperatures can destroy these enzymes.

To this mixture of warm water and ground mustard seeds, add one tablespoon of Mustard Oil. Mix thoroughly to create a thick, oily paste. Let the paste cool – and your pain balm is ready.

Apply this balm like any other ointment, rubbing it in slow, gentle circles over the painful joints and other afflicted areas, letting the heating effect of the Mustard Oil open up the pores of the skin, allowing the enzymes to work at deeper subcutaneous levels. The relief that follows may build up slowly (like all natural cures) but will be long-lasting with no side-effects.

A formidable combination of Mustard Oil and ancient wisdom – easy to prepare and easy to use!

A Unique Pickle from Kashmir

 A Unique Pickle from Kashmir

All of us have heard of Indian pickles like Mango Achaar and Lemon Achaar… but have you ever heard about Knol Khol Achaar? This offbeat pickle comes from Kashmir; Knol Khol is also known as German Turnip – it is a part of the Brassica family to which Mustard also belongs. In parts of India it is also called Ganth Gobi. Unlike most other pickles that are soft, Kashmiri Knol Khol pickle is crisp and crunchy. In this post, we’ll tell you how to make the authentic traditional version.

Here are the ingredients that you would need:

• Knol Khol: 500 gram
• Mustard Oil: 250 ml
• Mustard Seeds: 4 tablespoon
• Red Chilli Powder: 3 teaspoon
• Carom Seeds (Ajwain): Just a pinch
• Fennel Seeds (Saunf): 3 teaspoon
• Turmeric (Haldi) Powder: 1 teaspoon
• Asafoetida (Heeng) Powder: Just a pinch
• Dried Ginger: 2 teaspoon
• Salt: 1 tablespoon


Peel the skin off the Knol Khol and wash it. Cut the skin into small cubes and keep aside. Also wash and cut the leaves and the stem of the Knol Khol.

Place the Knol Khol pieces on a cloth and keep them in direct, bright sunlight for around 5 hours.


On a low flame, dry roast the Fennel and Mustard Seeds. Place the roasted seeds in a bowl along with the Carom Seeds and grind them coarsely.

Add the sun-dried Knol Khol pieces to the bowl and then add the Red Chilli Powder, Ginger, Turmeric Powder, Asafoetida Powder and Salt. Mix thoroughly.

Heat the Mustard Oil in a pan with the flame set on High. Heat till the oil reaches its smoking point. Set the pan aside and let the Mustard Oil cool.

Add the cooled Mustard Oil to the bowl containing the Knol Khol pieces and spices. Mix thoroughly.

Take a glass or porcelain pickling jar and sterilize it – boiling water is the best way to do this. Wipe it with a clean cloth and let it dry – and do make sure that it is completely dry. Remember, moisture ruins pickles!

Pour the mixture of Mustard Oil, Knol Khol pieces and spices into the jar. Ensure that the Mustard Oil covers all the Knol Khol pieces. Ideally, the oil should be at least 1 centimeter over the Knol Khol pieces; add more Mustard Oil if required.

Cover the mouth of the jar with cloth or muslin tied tightly around the neck of the jar. Place the jar in the sun for 15 days. The pickle will mature gently and slowly in the summer sun. Bring the jar indoors at night. Also, if there’s any chance of unseasonal rain keep the jar indoors to ensure that your pickle remains dry and safe.

Your traditional Kashmiri Knol Khol Achaar is now ready. It’s delectable, it’s irresistible… and it’s unique!