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The Rudraksha kitchen

Recipes with a bold,
homestyle heart.

From comforting weekday meals to traditional favourites, discover simple recipes lifted by the unmistakable character of mustard oil.

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Cumin
Turmeric
Mustard
Rudraksha Mustard Oil one litre bottle

Six recipes.
One golden ingredient.

Quick meals✦Family favourites✦Traditional flavours✦Pickles & preserves

Choose what to cook

Six recipes for every kind of craving.

Each recipe includes an easy ingredient list and a simple method suitable for everyday home cooking.

01

Everyday favourite

Aloo Jeera with Mustard Tadka

◷ 25 min◎ Serves 4

Ingredients

  • 500 g boiled potatoes
  • 2 tbsp Rudraksha Mustard Oil
  • 1 tsp cumin seeds
  • 1 green chilli, chopped
  • ½ tsp turmeric
  • Salt and fresh coriander

Method

  1. Cut the boiled potatoes into medium pieces.
  2. Heat mustard oil until lightly shimmering, then reduce the heat.
  3. Add cumin and green chilli. When aromatic, add turmeric and potatoes.
  4. Season with salt, toss for 6–8 minutes and finish with coriander.
02

Eastern classic

Homestyle Mustard Fish Curry

◷ 40 min◎ Serves 4

Ingredients

  • 600 g fish pieces
  • 3 tbsp Rudraksha Mustard Oil
  • 2 tbsp mustard paste
  • ½ tsp nigella seeds
  • 2 green chillies
  • Turmeric, salt and water

Method

  1. Coat the fish with turmeric and salt, then rest for 10 minutes.
  2. Heat mustard oil and lightly fry the fish on both sides. Set aside.
  3. Temper nigella seeds and chillies, then add mustard paste mixed with water.
  4. Simmer gently, add fish and cook covered for 8–10 minutes.
03

Traditional preserve

Quick Mixed Vegetable Pickle

◷ 45 min◎ 1 jar

Ingredients

  • 2 cups mixed seasonal vegetables
  • ½ cup Rudraksha Mustard Oil
  • 2 tbsp mustard seeds
  • 1 tbsp fennel seeds
  • 1 tsp turmeric
  • Salt, chilli powder and lemon juice

Method

  1. Wash, dry and cut the vegetables into small even pieces.
  2. Coarsely crush mustard and fennel seeds.
  3. Warm the mustard oil, cool slightly and combine with spices and vegetables.
  4. Add lemon juice, mix well and store in a clean, dry jar.
04

Smoky comfort food

Baingan Bharta

◷ 35 min◎ Serves 4

Ingredients

  • 1 large brinjal
  • 2 tbsp Rudraksha Mustard Oil
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • Ginger, garlic and green chilli
  • Cumin, coriander and salt

Method

  1. Roast the brinjal until soft and smoky, then peel and mash.
  2. Heat mustard oil and temper cumin. Add onion, ginger, garlic and chilli.
  3. Cook tomatoes and spices until the oil separates.
  4. Add mashed brinjal, cook for 8 minutes and garnish with coriander.
05

Family lunch

Punjabi Kadhi Pakora

◷ 55 min◎ Serves 5

Ingredients

  • 1 cup curd
  • ¾ cup gram flour
  • 3 tbsp Rudraksha Mustard Oil
  • 1 onion, sliced
  • Fenugreek and cumin seeds
  • Turmeric, chilli and salt

Method

  1. Whisk curd, gram flour, turmeric, salt and water until smooth.
  2. Make onion pakoras with part of the gram flour and fry until golden.
  3. Temper fenugreek and cumin in mustard oil; pour in the curd mixture.
  4. Simmer for 30 minutes, add pakoras and finish with a chilli tadka.
06

Dinner special

Achari Paneer Masala

◷ 30 min◎ Serves 4

Ingredients

  • 400 g paneer cubes
  • 2 tbsp Rudraksha Mustard Oil
  • 1 tsp mixed pickle spices
  • 1 onion and 2 tomatoes
  • ½ cup curd
  • Turmeric, chilli and salt

Method

  1. Heat mustard oil and bloom the mixed pickle spices.
  2. Cook onion until golden, then add tomatoes and powdered spices.
  3. Lower the heat and stir in whisked curd until the masala thickens.
  4. Add paneer, coat gently and simmer for 5 minutes before serving.

A note from our kitchen

Let mustard oil reveal its character.

For cooked dishes, warm the oil until it begins to shimmer, then lower the heat before adding spices. This softens its sharpness and brings out its rich, nutty aroma.

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