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Oct 25, 2009 02:05 PM

Indian Food - Ghee or Butter???

I can only find ghee for $11 a jar, which is pretty ridiculous in my opinion. For rice and lamb dishes, is it ok to substitute ghee for plain old butter? Or will the dishes be ruined?

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  1. as far as i know, ghee is just clarified butter, so you could make your own..... But i mean, i'm no expert...

    1. I assume you mean "substitute ghee with plain old butter".

      As kubasd says, ghee is clarified butter. Butter has a water content and ghee does not. Depending on the dish (eg with dosas) this will make a difference. Easiest thing to do is just heat butter in a frying pan until it stop sizzling. (ie boiling out the water) then use it in your dish,

      1. Ghee is cooked longer than clarified butter -- until the solids turn brown. That gives it a wonderful, toasty flavour, and allows it to be kept at room temperature supposedly indefinitely. (I keep it in the fridge just in case.)

        Do try making it yourself. It’s easy, and far tastier than those in shops. That said, you could always use your favourite cooking oil.

        1. In many cases you can use plain cooking oil. Sure there are cases where the flavor is significant, but other times the ghee is just a frying medium.

          1. Don't quote me, but I think the smoking point is raised dramatically once butter is clarified.
            You can make your own, but if you use staright butter for something that needs high heat, and your butter burns, don't say you weren't warned. I make Ind food all the time. I use cooking oil.

            7 Replies
            1. re: gordeaux

              A friend gave me recipes for stovetop rice. According the rice recipe, I should heat up the pot with veg oil, add cinnamon sticks, bay leaves and cardamon pods, before adding the rice. Once the rice is stirred around, I'm supposed to add the ghee, then add water. Do you think ghee makes a big difference?

              Since my post, I've googled ghee techniques, and you're right, it seems pretty easy to make at home. I don't have cheese cloth on hand, so I'm thinking of using coffee filters instead.

              BTW, does anyone make any beef curry dishes? What cut of meat would work best? I was thinking of cubing some chuck roast.

              1. re: mrslloyddobler

                Beef curry takes a long time for the beef to get tender. Be sure to brown or braise the beef first then slow cook. Since you will be using a slow cooking method, any normal cut that you would usually slow cook is ideal. I use shank, personally. I simmer it on a very low flame for 8 hours or so.

                1. re: mrslloyddobler

                  For your rice, I'd assume using ghee is a preference thing, more than a necessity thing.
                  Random beef dishes in sauce (curry) that come to mind.
                  Nehari or Nihari

                  1. re: gordeaux

                    I'd classify haleem as a porridge type food rather than a gravy type food.

                    1. re: luckyfatima

                      Very true, my mistake. Here, the haleem is usually offered with beef chunks in the Pakistani restaurants.

                  2. re: mrslloyddobler

                    here is a sri lankan recipe for beef curry:
                    whatever cut you use, you must remove ALL gristle, sinewy bits before cubing (and don't make the cubes too large -- keep to bite size). the better your prep, the nicer your curry will be in the end. don't skimp in prepping the meat.

                  3. re: gordeaux

                    I suspect that ghee has been traditionally used in India because of its long shelf life compared to butter. After removing the water and milk solids you are left with almost pure butter fat.

                    In a lightly flavored rice, the flavor of ghee (or even butter) will be more noticeable than in a heavily flavored stew (curry).