Recipes with ghee

Ghee shows up in tarkas, biryani layers, parathas, halwa and almost every festive sweet here. This page lists the dishes that use ghee as an essential ingredient, so you can see where a jar of it earns its place.

Ghee takes high heat better than butter, which is why it is used for frying spices and finishing daal. Where a recipe allows oil instead, the ingredient list says so.

Storage and swaps: keep ghee in a clean, dry jar at room temperature away from the stove, and always use a dry spoon. For frying, a neutral oil can replace part of the ghee, but you will lose the nutty aroma that tarkas and halwa depend on. Butter burns sooner, so add a little oil with it.

This collection has 63 dishes, including Chana Daal, Aloo Paratha, Anda Paratha. A typical recipe takes about 60 minutes, and each one comes with step-by-step instructions and cooking timers.