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Illustration of ghee oil

Ghee oil

Used in 2 recipes on RecipeWiki.

This page covers ghee or neutral oil, the choice of cooking fat that recipes such as Saag Paneer and Weeknight Red Lentil Dal leave to the cook. Ghee is butter cooked until its water evaporates and its milk solids toast and are strained out, leaving a golden fat with a nutty, caramel flavour that tolerates high heat without burning. A neutral oil such as sunflower or groundnut is the plant-based alternative, cleaner in taste and fine for frying spices. Either way, the fat matters for the tempering: whole spices and garlic sizzled in hot fat release flavour that then carries through the dish. Ghee keeps for months sealed in a cool cupboard.

What else can I make with it?

Most often cooked with

Recipes with ghee oil

Saag Paneer — shot from directly overhead: spinach cooked down to a dark
3 photos

Saag Paneer

Spinach cooked down to a dark, silky base with ginger and green chilli, with cubes of fried paneer folded through at the end.

45 minServes 4
30 minutesCheeseCurries
Weeknight Red Lentil Dal — shot from directly overhead: red lentils simmered down to a loose puree with turmeric
3 photos

Weeknight Red Lentil Dal

Red lentils simmered down to a loose puree with turmeric, then finished with cumin, mustard seed and garlic bloomed in hot ghee.

45 minServes 4
DinnerIndianMain courses
by zestykestrel