Among the many fats used in cooking, ghee holds a place of honour—not just for its rich history, but for the bold, buttery flavour it adds to food. While mustard oil packs a punch with its pungency, ghee whispers warmth and richness into every dish it touches.
Let’s dive into what makes ghee such a treasured staple in kitchens around the world, especially in Indian households.
What is Ghee?
Simply put, ghee is clarified butter. It’s made by gently simmering unsalted butter until the water evaporates and the milk solids are separated and browned. What’s left behind is a golden liquid—pure butterfat with a deep, nutty aroma.
Ghee is an everyday essential in many Indian homes. Whether it’s the base of a sabzi or the final flourish on dal, ghee lends a flavour that oil or regular butter just can’t match.
Why Cook with Ghee?
- High Smoke Point
Ghee can be heated up to 485°F (250°C) without breaking down. That means it’s perfect for deep-frying, sautéing, and roasting—no smoke, no bitterness. - Nutty, Rich Taste
One spoonful of ghee can elevate the simplest dish. Whether it’s khichdi, roti, or even toast, ghee brings an earthy, toasted flavour that feels indulgent. - Shelf Stable
No need to refrigerate. Ghee can sit at room temperature for months, making it ideal for daily cooking. - Lactose-Free
Since ghee has the milk solids removed, it’s a good option for people who are lactose-intolerant or sensitive to dairy.
How to Use Ghee in Your Kitchen
1. For Tempering (Tadka)
Ghee is often the go-to fat for tempering spices like mustard seeds, cumin, and hing. It unlocks their aroma and flavor beautifully.
2. For Sautéing and Roasting
Want crispy potatoes or perfectly seared paneer? Use ghee. It gives a lovely brown crust and a rich mouthfeel.
3. On Rotis and Parathas
Brushing hot parathas with ghee is a comfort food ritual. It makes flatbreads soft, shiny, and flavorful.
4. In Baking
Ghee can be used instead of butter or oil in cakes and cookies. It gives a nutty twist to baked goods.
5. As a Finishing Touch
Drizzle warm ghee on dal, steamed rice, or khichdi. It adds aroma and indulgence to even the simplest meal.
Make Ghee at Home (It’s Easy!)
Want to try making it yourself? Here’s a quick guide:
- Take unsalted butter (preferably from grass-fed cows).
- Melt it slowly in a heavy pan.
- Let it simmer till the milk solids sink and turn golden.
- Strain the liquid through a cheesecloth into a jar.
You now have homemade ghee—fragrant and golden.
Ghee is more than just a cooking fat. It’s a flavor booster, a tradition keeper, and for many, a taste of home. Whether you’re frying, roasting potol for Doi Potol, or preparing a hearty Sarson da Saag, Dal Baati Churma, Dosa, or the delicate Kashmiri wazwan, ghee brings something special to your food.
