
About Ghee
Ghee has been a staple in Indian cuisine FOREVER. More recently the Western world has caught on and is learning about its health benefits and delicious flavor.
It has a rich, deep flavor often described as nutty. It takes the flavor of Indian dishes to another level. The best example I can give is dal. Try Dal Fry with ghee and then try it with a substitute. While both will be delicious, the flavor of dal made with ghee is richer and different.
It is a key ingredient for me, ingrained in daily Indian cooking, and culture and even used for religious traditions. So, I wanted to give some perspective from an Indian cook as I see many blog posts on this from people who are not familiar with Indian cooking, which leads to misleading information and advice.
Particularly, I’d like to note the types of recipes in which ghee substitutes can be used in a pinch.
I always say there is no perfect substitute for any ingredient like in mine, but I think we can get close to a replacement for ghee that you can use in a pinch.
It’s not dairy-free and is made from cow’s milk. Though ghee may be a good choice for lactose-intolerant people. That’s because it contains extremely low levels of lactose and casein (a milk protein).
Uses For Ghee
It is used in much of everyday Indian cooking -in every day savory dishes and Indian sweets. OTher uses inclue:
- A little can be slathered on Indian bread like Bhakri
- Deep frying: You can fry food in it (high temperatures, higher smoke point)
- Temper spices for a delicious infusion of flavor.
What Makes A Good Ghee Substitute
A good ghee substitute includes many or most of the characteristics of ghee:
High smoking point
Rich flavor, nutty aroma
Versatile
Exists in different textures/forms: Solid, Creamy, and Liquid
One tablespoon solid ghee is equal to one tablespoon melted ghee.
So, cooking oils can be used in a 1:1 ratio of replacement for ghee.
The States Of Ghee
At room temperature, ghee is firm but soft
Refrigerated, ghee is solid
Heated, ghee is liquid-like oil
So, What Is the Best Alternative?
FAQ
The best ghee substitute in a ratio of 1:1 is butter to mimic the richness of flavor and versatility of the fat in both sweet and savory dishes. Savory Indian dishes can use cooking oil as a substitute. Indian sweets require a fat that firms up like ghee which enables the sweet to set, so butter or Crisco (Dalda) is a good substitute.
Note, homemade ghee is very easy to make and can be found readily in your local grocery store or online.
The traditional way to make ghee
Make your ghee if you have regular butter!! It’s not hard at all. In a deep pot similar simmer melted butter sticks for about 10 minutes. The water content will evaporate, milk solids will float to the top, and then sink a bit. Let cool and strain the milk solids or milk proteins. You have ghee! I’ll have a post up soon and link it here.
Alternatives to Ghee
The higher smoking point allows for greater versatility in cooking methods.
One tablespoon melted ghee is equal to one tablespoon creamy ghee. So, cooking oil can be used in a 1:1 ratio of replacement for ghee.
Table of Ghee Alternative Options
# | Name | Flavor | Smoking Point | Use For Indian Savory | Use For Indian Sweet |
Ghee | Very rich, Nutty flavor | 465F | X | X | |
1 | Butter (unsalted) | Creamy | 350F | X | X |
2 | Coconut Oil | Coconut, Buttery | 350F | X | |
3 | Canola Oil | Neutral | 400°F | X | |
4 | Avocado Oil (Virgin) | Light avocado | 375-400°F | X | |
5 | Olive Oil* | Fruity notes, light texture | 465F | X | |
6 | Toasted Sesame Oil | Nutty | 350-410°F | X | |
7 | Mustard Oil | Mustard seeds | 480F | X | |
8 | Sunflower Oil | Mild to little flavor | 440°F | X | |
9 | Margarine* | Light buttery | 410-430°F | X | X |
10 | Vegan Margarine/Butter* | Light buttery | X | X | |
11 | Clarified Butter (cooked less than ghee, used in France) | Light nutty | 450°F | X | X |
12 | Soybean Oil | Mild, neutral | 450-495°F | X | |
13 | Olive Oil Extra Virgin Olive Oil* | Peppery, bitter | 325-375°F | X | |
14 | Peanut Oil | Nutty | 450°F | X | |
15 | Crisco (Dalda in India) | Neutral flavor | 360°F | X | X |
16 | Safflower Oil | Mild, neutral | 510F | X | |
17 | Vegetable Oil | Neutral | 400F | X |
Best Substitutes
I use coconut oil the most often as a replacement for ghee in savory Indian dishes. We used canola oil in savory Indian dishes growing up. Primarily use Coconut and Avocado Oil in place of ghee. But, ghee itself has benefits so it is good to use it.
Unsalted Butter
This is the best option for a ghee substitute in terms of buttery flavor and versatility. I would use it in a one-to-one ratio.
Make your ghee if you have regular butter!! It’s not hard at all. In a deep pot similar simmer melted butter sticks for about 10 minutes. The water content will evaporate, milk solids will float to the top, and then sink a bit. Let cool and strain the milk solids or milk proteins. You have ghee! I’ll have a post up soon and link it here.
Similar consistency
In terms of flavor, it provides a rich taste as ghee does
Normally any type of butter can work, highly recommend unsalted. Organic, grass-fed is great.
Solid fat
Canola Oil
Neutral flavor
Used on high heat
Great substitute
Olive oil
I use it often in Jeera Rice as a healthier alternative to ghee. It tastes DELICIOUS! Jeera rice is made primarily with Indian Basmati Rice, cumin seeds, and Ghee.
It is best used for mid to low-heat cooking with a low smoke point, so I don’t use it for tadka or frying.
Best substitutes are always what you have on hand. Highly encourage you to make ghee on your own or source it from a store/online if you are an Indian cuisine enthusiast.
Ghee Substitute
Equipment
- 1 tablespoon
Ingredients
- 1 serving unsalted butter OR
- 1 serving canola oil OR
- 1 serving coconut oil See post for other ideas
Instructions
- Substitute your choice of ingredient to use 1:1 in the place of ghee when you are in a pinch.