Out of Ghee, one case
Ghee substitutes for Indian cooking
6 options, ranked, with the exact amount
Use Refined coconut oil
Same amount as the ghee
The best ghee substitutes for Indian cooking are refined coconut oil, mustard oil, and clarified butter. Use a 1:1 ratio, with refined coconut oil being the closest match for ghee's neutral flavor and high smoke point.
- Best for —
- curries
One casethe full ghee card
Every option, one card
Ranked| # | Substitute | Instead of ghee |
|---|---|---|
| 1 | Refined coconut oilcurries | Same amount |
| 2 | Mustard oilBengali dishes | Same amount |
| 3 | Clarified butterall Indian dishes | Same amountWorks |
| 4 | Sunflower oilgeneral cooking | Same amount |
| 5 | Groundnut oil (peanut oil)South Indian dishes | Same amount |
| 6 | Sesame oiltempering | Same amount |
Refined coconut oil
neutral taste · similar when solid
The closest substitute with neutral flavor and high smoke point
- Best for
- curries, biryani, dal, vegetable dishes, tempering
- Smoke point
- 400°F (204°C)
- Authenticity
- High - widely used in South Indian cooking
Refined coconut oil has no coconut flavor, making it ideal for savory Indian dishes.
Mustard oil
pungent, spicy
Traditional Indian oil with distinct flavor
- Best for
- Bengali dishes, pickles, tempering, fish curries
- Texture
- liquid
- Smoke point
- 480°F (249°C)
- Authenticity
- Very High - traditional in Eastern Indian cuisine
Has a strong, pungent flavor that's traditional in certain regions.
Clarified butter
identical taste and texture
Essentially the same as ghee with different processing
- Best for
- all Indian dishes, tempering, finishing dishes
- Smoke point
- 485°F (252°C)
- Authenticity
- Good - same as ghee
Identical to ghee in taste and properties.
Sunflower oil
neutral taste, liquid texture
Neutral-flavored oil commonly used in Indian cooking
- Best for
- general cooking, deep frying, tempering
- Smoke point
- 440°F (227°C)
- Authenticity
- High - commonly used in North Indian cooking
Widely available and commonly used in modern Indian cooking.
Groundnut oil (peanut oil)
nutty
Traditional oil with nutty flavor
- Best for
- South Indian dishes, tempering, stir-frying
- Texture
- liquid
- Smoke point
- 450°F (232°C)
- Authenticity
- High - traditional in South Indian cooking
Commonly used in South Indian cuisine, especially in Tamil Nadu.
Sesame oil
nutty, rich
Rich oil with distinct flavor
- Best for
- tempering, finishing dishes, South Indian cuisine
- Texture
- liquid
- Smoke point
- 410°F (210°C)
- Authenticity
- High - used in South Indian and Bengali cooking
Use sparingly as it has a strong flavor.
The longer answer
About this case
Ghee is the heart of Indian cuisine, providing the rich, nutty flavor that defines many traditional dishes. However, there are several excellent substitutes that can maintain the authentic taste and cooking properties of ghee in Indian recipes.
Tips for substituting ghee
7 tips- For authentic Indian flavor, use refined coconut oil as it has the most neutral taste
- When tempering spices (tadka), heat the oil until it's hot but not smoking
- For Bengali dishes, mustard oil is traditional and provides authentic flavor
- In South Indian cooking, groundnut oil or sesame oil work well
- For finishing dishes, use a small amount of the same oil used for cooking
- When making dal, add the tempered spices (tadka) at the end for best flavor
- For biryani, use the same oil throughout the cooking process for consistent flavor
Notes on ghee
- Curries
- Use refined coconut oil or sunflower oil. Heat oil, add whole spices, then onions, garlic, and ginger.
- Biryani
- Use refined coconut oil or clarified butter. Layer the rice and meat with the oil for authentic flavor.
- Dal
- Use mustard oil for Bengali dal, refined coconut oil for South Indian dal. Add tempering at the end.
- Vegetable dishes
- Use sunflower oil or refined coconut oil. Cook vegetables on medium heat for best results.
- Tempering
- Heat oil until hot, add mustard seeds, cumin, curry leaves, and other spices. Pour over finished dish.
- Pickles
- Use mustard oil for authentic flavor. Heat oil, cool completely, then add to pickle mixture.
Butter chicken with ghee substitute
Refined coconut oil provides the neutral flavor needed for this classic dish
Ingredients
- 3 tbsp refined coconut oil (ghee substitute)
- 1 lb chicken, cut in pieces
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 inch ginger, grated
- 1 can diced tomatoes
- 1 cup heavy cream
- 2 tbsp tomato paste
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat refined coconut oil in a large pan over medium-high heat
- Sear chicken pieces until golden brown, remove and set aside
- In the same pan, sauté onions until golden brown (8-10 minutes)
- Add garlic and ginger, cook for 1 minute until fragrant
- Add all spices and cook for 30 seconds until fragrant
- Add tomatoes and cook until softened and oil separates
- Add cream and simmer for 15 minutes until sauce thickens
- Return chicken and cook until done (10-15 minutes)
- Season with salt, garnish with cilantro, and serve
Chana dal with mustard oil
Mustard oil is traditional for Bengali dal and provides authentic flavor
Ingredients
- 1 cup chana dal (split chickpeas)
- 3 tbsp mustard oil (ghee substitute)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 green chilies, slit
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse dal and cook with turmeric and salt until soft
- Heat mustard oil in a pan until hot
- Add cumin seeds and let them crackle
- Add onions and cook until golden brown
- Add garlic, ginger, and green chilies, cook for 1 minute
- Add red chili powder and garam masala, cook for 30 seconds
- Add cooked dal and mix well
- Simmer for 5 minutes, garnish with cilantro, and serve
Vegetable biryani with coconut oil
Refined coconut oil works well in biryani and doesn't alter the flavor
Ingredients
- 2 cups basmati rice
- 4 tbsp refined coconut oil (ghee substitute)
- 1 large onion, sliced
- 2 cups mixed vegetables (carrots, peas, beans)
- 1 cup yogurt
- 2 tbsp biryani masala
- 1 tsp turmeric
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- Saffron strands (optional)
- Fresh mint leaves
Instructions
- Soak rice for 30 minutes, then parboil with salt
- Heat coconut oil in a large pan
- Fry onions until golden brown, remove half for garnish
- Add vegetables and cook for 5 minutes
- Add yogurt and all spices, cook for 5 minutes
- Layer half the rice, then vegetables, then remaining rice
- Drizzle with saffron water and remaining oil
- Cover and cook on low heat for 20 minutes
- Garnish with fried onions and mint, serve hot
- North India
- Use sunflower oil or clarified butter. These are commonly used in Punjabi and North Indian cuisine.
- South India
- Use groundnut oil, sesame oil, or refined coconut oil. These are traditional in Tamil, Telugu, and Malayalam cuisines.
- East India
- Use mustard oil for authentic Bengali and Odia flavors. Essential for traditional dishes.
- West India
- Use refined coconut oil or sunflower oil. Common in Gujarati and Maharashtrian cooking.
- Central India
- Use sunflower oil or groundnut oil. These work well for the diverse cuisines of this region.
- Tempering spices (tadka) - the foundation of Indian flavor
- Finishing dishes - a drizzle of ghee adds richness
- Making rotis and parathas - for authentic texture and flavor
- Cooking rice dishes like biryani and pulao
- Making sweets and desserts - traditional in Indian confections
- Temple offerings and religious ceremonies
- Medicinal uses in Ayurveda
- Ghee is considered beneficial in Ayurveda for its healing properties
- Coconut oil provides medium-chain triglycerides (MCTs)
- Mustard oil has antimicrobial properties
- All oils should be used in moderation as part of a balanced diet
- Traditional Indian cooking uses small amounts of oil for maximum flavor
Questions
8 questionsWhat's the best substitute for ghee in Indian cooking?
Refined coconut oil is the best substitute for ghee in Indian cooking because it has a neutral flavor, high smoke point, and is widely used in South Indian cuisine.
Can I use coconut oil instead of ghee in curry?
Yes, refined coconut oil works excellently in curries. It has a neutral flavor that won't interfere with the spices and provides the same cooking properties as ghee.
What oil can I use instead of ghee for biryani?
Use refined coconut oil, sunflower oil, or clarified butter for biryani. These oils provide the right flavor and texture for this traditional dish.
Is mustard oil a good substitute for ghee?
Mustard oil is an excellent substitute for ghee in Bengali and Eastern Indian cooking. It has a strong, pungent flavor that's traditional in these regions.
Can I use vegetable oil instead of ghee?
Yes, sunflower oil or other neutral vegetable oils can substitute for ghee in Indian cooking. They provide good cooking properties but lack ghee's distinctive flavor.
What's the best ghee substitute for tempering?
Use the same oil you used for cooking the dish. For authentic flavor, use mustard oil for Bengali dishes, refined coconut oil for South Indian dishes, or sunflower oil for North Indian dishes.
Can I use olive oil instead of ghee in Indian cooking?
While olive oil can work, it's not traditional in Indian cooking and may impart a Mediterranean flavor. Stick to traditional Indian oils for authentic taste.
What's the difference between ghee and coconut oil in Indian cooking?
Ghee has a nutty, rich flavor while refined coconut oil is neutral. Both have high smoke points, but ghee is more traditional in North Indian cuisine while coconut oil is common in South Indian cooking.