Ghee is a commonly used fat in Indian cooking, and it provides a slightly nutty taste to foods when used for sauteing, stewing and spreading. Ghee, or clarified butter, is made by heating and straining butter to remove the milk solids and evaporate its moisture. This action concentrates the fat and calories per serving. Choose from a number of other healthy oils to substitute in a recipe calling for ghee with little or no discernible difference in the finished dish.
Substituting for Ghee
Vegetable oils such as canola oil, soybean oil and olive oil can all be used in place of ghee. For curries or other long-cooked items, opt for oils that have a higher smoke point such as canola oil or soybean oil. Substitute 1 tablespoon of ghee with 1 tablespoon of other cooking oils. Use 1 tablespoon clarified butter and 1 tablespoon vegetable oil. For spreading on breads or other items, olive oil and butter are all suitable choices and can also be substituted in a 1-to-1 ratio.