Which Oil Should I Use? The PhudG Shortcut

The question we get asked the most. Here's the short version, dish by dish.

Making sarson ka saag or aam ka achaar? Black mustard oil.

Making Gujarati undhiyu or sabudana khichdi? Groundnut oil.

Making vegetable pulao or a mild stir-fry? Sunflower oil.

Deep frying pooris or pakoras? Groundnut oil. Finishing a dal tadka? Mustard oil.

When in doubt: mustard for character, groundnut for heat, sunflower for neutrality.