Ghee substitutes
Ghee substitutes — 7 options, ranked, with the exact amount
Use Butter
Same amount as the ghee
Similar fat with different preparation.
The best substitutes for ghee are clarified butter, coconut oil, or regular butter, depending on the use.
- Verdict —
- Works
- Best for —
- cooking
Updated 19 Aug 2026 · no sponsored swaps
But first: what’s the ghee doing?
Pick your caseIs the ghee in a hot pan, or is it there for the flavour?
You need a fat that survives the heat. Plain butter is the wrong answer here even though it tastes closest, because its milk solids blacken at about 300F (150C). Use clarified butter if you have it, or a refined neutral oil such as vegetable or avocado oil.
Notes on clarified butter, avocado oil or vegetable oil
Same amount
This is where butter is genuinely the best swap, because the flavour is dairy and the heat is low. Nothing plant-based puts the butterfat note back.
Notes on butter or clarified butter
Same amount
Any cooking fat works. Butter is fine at this temperature if you keep it moving and do not let the pan get away from you; a neutral oil is the no-risk option.
Notes on butter, vegetable oil or coconut oil
Same amount
Butter works cup for cup, and you can ignore the small water difference in most doughs. Ghee is grainy and semi-solid, so if the recipe creams a fat with sugar it was not really asking for ghee in the first place.
Notes on butter or clarified butter
Same amount
Ghee is still a dairy fat, and although clarifying removes most of the milk protein it is not a safe choice for a milk allergy. Use refined coconut oil or a neutral high-heat oil and accept that the butter flavour is gone.
Notes on coconut oil, avocado oil or vegetable oil
Same amount
Ghee is butter with the water and the milk solids cooked out, which leaves close to pure butterfat. That is doing three things: it is fat, it is a frying medium that holds to about 450F (230C) instead of scorching the way butter does at about 300F (150C), and it carries a nutty, toasted butter flavour that no plain oil has.
Fat & richnessprimary
Close to 100% fat with no water, so it coats flour, enriches masa or rice, and greases a pan. Being 100% fat is why you use slightly less of it than butter in a batter.
Aroma & flavor identitysecondary
Simmering the butter caramelises its milk solids before they are strained out, which is where the nutty, toasted note comes from. It survives high heat, unlike butter's, which burns.
Browning & colorprimary
With the milk solids removed there is nothing left to scorch, so it carries heat to about 450F (230C) and browns and crisps food without turning black and bitter in the pan.
Every option, one card
Ranked| # | Substitute | Instead of ghee | Verdict |
|---|---|---|---|
| 1 | Buttercooking | Same amountWorks | Works |
| 2 | Coconut oilcooking | Same amountTweak it | Tweak it |
| 3 | Vegetable oilcooking | Same amountTweak it | Tweak it |
| 4 | Clarified buttercooking | Same amountWorks | Works |
| 5 | Avocado oilcooking | Same amountTweak it | Tweak it |
| 6 | Olive oilcooking | Same amountTweak it | Tweak it |
| 7 | Regular buttercooking | Same amountTweak it | Tweak it |
Butter
similar taste and texture
Similar fat with different preparation.
- Covers
- Fat & richness
- Aroma & flavor identity
- Misses
- Browning & color — not covered
- Best for
- cooking, baking, roasting, sautéing
Different preparation, similar flavor.
Coconut oil
different taste, similar texture
Similar fat with different source.
- Covers
- Fat & richness
- Browning & color
- Misses
- Aroma & flavor identity — not covered
- Best for
- cooking, baking, roasting, sautéing
Different source, similar texture.
Vegetable oil
different taste, similar texture
Similar fat with different source.
- Covers
- Fat & richness
- Browning & color
- Misses
- Aroma & flavor identity — not covered
- Best for
- cooking, baking, roasting, sautéing
Different source, similar texture.
Clarified butter
similar taste and texture
Similar fat with different preparation.
- Covers
- Fat & richness
- Aroma & flavor identity
- Browning & color
- Best for
- cooking, baking, roasting, sautéing
Different preparation, similar flavor.
Avocado oil
different taste, similar texture
Similar fat with different source.
- Covers
- Fat & richness
- Browning & color
- Misses
- Aroma & flavor identity — not covered
- Best for
- cooking, baking, roasting, sautéing
Different source, similar texture.
Olive oil
different taste, similar texture
Similar fat with different source.
- Covers
- Fat & richness
- Browning & color
- Misses
- Aroma & flavor identity — not covered
- Best for
- cooking, baking, roasting, sautéing
Different source, similar texture.
Regular butter
similar taste, different texture
Similar butter with different processing.
- Covers
- Fat & richness
- Aroma & flavor identity
- Misses
- Browning & color — not covered
- Best for
- cooking, baking, general use, spreading
Different processing, similar flavor - more dairy.
Questions
7 questionsCan I use butter instead of ghee?
Yes, butter is a good substitute for ghee. It has a similar flavor and can be used in most recipes.
What's the difference between ghee and butter?
Ghee is clarified butter with the milk solids removed, while butter contains milk solids. Both have similar flavor but ghee has a higher smoke point.
Can I use coconut oil instead of ghee?
Yes, coconut oil can work as a substitute, though it has a different flavor. It provides similar texture and can be used in most recipes.
Why is ghee so popular in Indian cooking?
Ghee is popular because it adds nutty, rich flavor and has a high smoke point, making it good for high-heat cooking in Indian cuisine.
Can I use clarified butter instead of ghee?
Yes, clarified butter is a good substitute for ghee, but it has different processing and is more generic.
What's the difference between ghee and coconut oil?
Ghee is more nutty and has different source, while coconut oil is more coconut and has similar smoke point.
Can I use ghee in baking?
Yes, ghee can be used in baking, especially in Indian pastries and desserts.
Tips for substituting ghee
10 tips- Ghee adds nutty, rich flavor to dishes
- Ghee can be used in both sweet and savory dishes
- Ghee pairs well with spices, herbs, and vegetables
- Ghee works well in Indian and Middle Eastern cuisines
- Ghee can be used to make curries and rice dishes
- Store ghee in a cool, dry place
- Ghee is essential for authentic Indian cooking
- It's commonly used in curries, rice dishes, and baking
- Ghee has a high smoke point and nutty flavor
- It pairs well with spices, rice, and vegetables