Ghee
Ghee is a type of clarified butter, originating in the Indian Subcontinent. It is a widely used butter for cooking especially in Indian cuisines and in Hindu religious rituals.
Identity
Identity
General reference for identifying ghee.
Ghee is a type of clarified butter, originating in the Indian Subcontinent. It is a widely used butter for cooking especially in Indian cuisines and in Hindu religious rituals.
Used In Recipes
Baby Dal Khichdi (Lentils for Baby)
Baby Dal KhichdiBaby Dal Khichdi (Lentils for Baby)Medium
- ⅛ teaspoon ghee (melted )
Chana Dal (Bengal Gram Dal)
Chana DalChana Dal (Bengal Gram Dal)Medium
- 2 tablespoons (30 ml) ghee or oil
- 1½ to 2 tablespoon ghee or oil ((30 ml))
Chicken Korma
Chicken KormaChicken KormaMedium
- 1½ tablespoon oil or ghee
- 1 to 2 tablespoon oil or ghee ((use as per your preference))
Chicken Korma
Chicken KormaChicken Korma (Home Style)Medium
- 1½ tablespoon oil or ghee
- 1 to 2 tablespoon oil or ghee ((use as per your preference))
Dal Fry (Restaurant Style)
Dal FryDal Fry (Restaurant Style)Medium
- 2 tablespoons ghee ((or oil or butter))
Dal Makhani (Restaurant Style)
Dal MakhaniDal Makhani (Restaurant Style)Medium
- 2 tablespoons (30 ml) ghee ((or use oil))
Masoor Dal (Red Lentil Dal)
Masoor DalMasoor Dal (Red Lentil Dal)Medium
- 1 to 2 tablespoon ghee (or (1 tbsp oil or 2 tbsps butter))
Matar Paneer Recipe, How to Make Mutter Paneer
Matar PaneerMatar Paneer (Mutter Masala)Medium
- 1½ tablespoon (22 ml) ghee
Paneer Curry (Dhaba Style)
Paneer CurryPaneer Curry (Home Style)Medium
- 1 teaspoon ghee ((to fry paneer))
Shahi Paneer (Restaurant Style)
Shahi PaneerShahi Paneer (Restaurant Style)Medium
- 3 tablespoons ghee or oil ( (divided 1+2))