Ghee shows up across Indian cooking in a handful of consistent ways — tempering, finishing a dish, or as a cooking medium. Here's a quick rundown.
Tempering and Finishing
A spoonful of ghee heated with whole spices is a common base for tempering dal and vegetables, and a drizzle over rice, dal, or khichdi just before serving is one of the simplest ways ghee is used.
As a Cooking Medium
Ghee's higher smoke point compared to butter makes it suitable for sautéing and shallow frying, and it's also used in baking as a butter substitute in some recipes.
Storage
Ghee is shelf-stable at room temperature, stored in a cool, dry place away from direct sunlight, with a dry spoon used each time to avoid introducing moisture.
FAQs
Q1. What's the most common everyday use of ghee?
Tempering — heating ghee with whole spices as the base for a dal or vegetable dish.
Q2. Can ghee replace butter in baking?
In many recipes, yes, though it will give a different flavour compared to butter.
Q3. Does ghee need refrigeration?
No, it's shelf-stable at room temperature when stored in a cool, dry place.
Shop TBIF's A2 Gir Cow Ghee — and see our full guide on Ways to Use Ghee in Everyday Cooking.
