We saw mustard fields everywhere in India, but it was never clear how mustard oil is used in Indian cooking, so I was immediately drawn to this recipe, which uses mustard oil. The flavor to me is the concentrated essence of mustard greens, and it does punch up this dish nicely! Just be sure to add salt! We give this a 4.
The article says you can get paneer and mustard oil at Whole Foods--sadly not at mine. I found both at Sathvik Foods, 2720 S Havana.
Wine: Yalumba Sangiovese Rosé 2013
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