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Nothing smells quite like spices sizzling in hot ghee. The best ghee gives dal tadka its nutty aroma, makes butter chicken rich and glossy, and turns plain basmati into something special. Ghee is clarified butter that has been cooked a little longer until the milk solids turn golden – which is where its toasty flavour comes from.
Why Cook with Ghee?
- High smoke point: around 250°C (480°F), much higher than butter, so you can fry spices and onions without burning.
- Flavour: rich, nutty and slightly caramel-like – essential for many North Indian dishes.
- Keeps well: with the milk solids removed, ghee keeps for months in the cupboard.
- Lactose-light: most of the lactose and casein are removed, which suits some people who avoid butter.
What to Look For When Buying Ghee
- Ingredients: it should contain only butter or cream (and sometimes salt for cultured ghee). Avoid “vanaspati” or vegetable ghee, which is hydrogenated vegetable oil.
- Grass-fed: ghee from grass-fed cows has a deeper yellow colour and richer flavour.
- Cultured ghee: made from fermented cream, as in traditional Indian homes, for a slightly tangy, more aromatic ghee.
- Glass jars: protect flavour better than plastic.
Our Recommended Ghee
1. Grass-Fed Ghee (4th & Heart or Organic Valley)
A golden, rich ghee made from grass-fed butter. Great for tadka, parathas and finishing curries.
Why we like it:
- Deep colour and flavour
- Widely available
- Glass or sturdy jars
Keep in mind:
- More expensive than standard ghee
See grass-fed ghee on Amazon →
2. Cultured Ghee (Ancient Organics style)
Made the traditional way from cultured cream. Very aromatic, with a gentle tang – a favourite for dal and rice.
Why we like it:
- Traditional flavour
- Small-batch quality
Keep in mind:
- Premium price
3. Indian Brand Ghee (Amul or similar)
The everyday ghee used in millions of Indian homes. Good value, familiar flavour and perfect for daily cooking.
Why we like it:
- Great value
- Classic Indian taste
- Large tins for heavy use
Keep in mind:
- Usually not grass-fed
How to Use Ghee in Curry
- Tadka: heat 1–2 tablespoons of ghee, add cumin seeds, dried chillies and garlic, and pour over cooked dal.
- Bhuna: fry onions and whole spices in ghee for a deeper, richer curry base.
- Finishing: stir a spoonful into a curry just before serving for gloss and aroma.
- Rice: add a teaspoon to basmati before cooking for separate, fragrant grains – see our guide to the best basmati rice for biryani.
How to Store Ghee
Keep the jar tightly closed in a cool, dark cupboard and always use a clean, dry spoon – water is what makes ghee spoil. An opened jar keeps for about three months in the cupboard, or longer in the fridge.
Frequently Asked Questions
Is ghee healthier than butter?
Ghee is very similar to butter nutritionally, but it has a higher smoke point and less lactose. Use it in moderation like any fat.
Does ghee need to be refrigerated?
No. Pure ghee keeps for months in a cool, dark cupboard. Refrigerating it extends its life further but makes it hard.
What is the difference between ghee and clarified butter?
Both remove milk solids, but ghee is cooked longer until the solids brown, giving a nuttier flavour.
