What Is Ghee (clarified butter) and How Can I Use It?

Wondering what to do with ghee (clarified butter)? This guide covers how to pick it, cook it, store it, and swap it, plus 240 recipes to put it to work.

What is ghee (clarified butter)?

Ghee is butter that has been simmered until the water boils off and the milk solids brown and drop out, leaving pure golden butterfat.

It is the Indian cousin of clarified butter, with one key difference. The solids are cooked longer, until they toast, which is what gives ghee its deep nutty aroma.

Strip out the water and the milk solids and you change two things about butter. It keeps for months without refrigeration, and it stops burning at the low temperature that limits whole butter on the stove.

Cooking With Ghee

The smoke point is the headline. Whole butter scorches around 350°F (175°C) because its milk solids burn; ghee has none, so it holds up past 450°F (230°C). That makes it the right fat for searing and high-heat sautéing where butter would blacken.

It is the everyday cooking fat across Indian kitchens, where spices are bloomed in it to release their oils. You taste that in a Curry Gravy or a pot of Masala Dal, where the ghee both fries the aromatics and carries their flavor through the dish.

Beyond curry it brilliantly browns vegetables and finishes rice and lentils, the role it plays in Washed Lentils and a fragrant Potato & Pea Stew. A spoonful stirred into plain basmati at the end perfumes the whole pot.

Pairing and Pitfalls

Ghee tastes nutty and faintly caramelized, so it loves warm spices and earthy legumes and dark greens. Brush it on naan, drizzle it over roasted cauliflower, or melt it for dipping.

The main mistake is treating ghee like butter in baking. It works in many recipes, but because it is pure fat with no water, it can make cookies spread and pastry turn short rather than flaky; cut the amount by about 20% if you swap it straight in.

The other slip is scorching it while you make it. Pull the pan the moment the solids turn golden and smell of toasted nuts; let them go dark brown and the whole batch tastes burnt.

Substitutes

Clarified butter is the closest stand-in and swaps one-to-one, though it is milder because its solids were not toasted.

Plain unsalted butter works for low and medium heat, but watch it closely, since it will brown and burn where ghee would not.

For high-heat frying with no dairy flavor needed, a neutral oil like grapeseed covers the smoke point. Coconut oil brings its own richness and a higher smoke point, a common vegan choice.

Buying and Storage

Good ghee is sold in jars and should look clear and golden, sometimes with a faint grainy layer of settled butterfat that melts clean. Cultured ghee, made from fermented cream, has a tangier, more complex flavor worth the premium for finishing.

Because the water and milk solids are gone, ghee is shelf-stable.

Sealed and kept away from light, it holds for several months at room temperature and up to a year in the fridge, where it firms up but scoops easily once warm.

Always use a clean, dry spoon. A single drop of water or a crumb of food introduces the spoilage that the clarifying process was meant to remove.

Nutrition

Quick facts

Where to find ghee (clarified butter): Ghee (clarified butter) is usually found in the canned goods section or aisle of the grocery store or supermarket.

Food group: Ghee (clarified butter) is a member of the Dairy and Egg Products US Department of Agriculture nutritional food group.

In Chinese

酥油（黄油）

British (UK) term

Ghee (clarified butter)

en français

beurre clarifié

en español

mantequilla clarificada

How much does ghee (clarified butter) weigh?

Related

Dairy and Egg Products

Recipes using ghee (clarified butter)

There are 240 recipes that contain this ingredient.

Gobhi Paratha

Gobhi Paratha: Indian stuffed cauliflower flatbread made with whole-wheat dough and a spiced filling of cauliflower, cumin, turmeric and green chili. Pan-fried in ghee until golden.

Gobhi Paratha

Gobhi Paratha: Indian stuffed cauliflower flatbread made with whole-wheat dough and a spiced filling of cauliflower, cumin, turmeric and green chili. Pan-fried in ghee until golden.

Gobhi Paratha

Gobhi Paratha: Indian stuffed cauliflower flatbread made with whole-wheat dough and a spiced filling of cauliflower, cumin, turmeric and green chili. Pan-fried in ghee until golden.

Naan #3

Quick naan skips the yeast in favor of baking powder and soda for a faster, eggy Indian flatbread shaped into teardrops and baked hot. Soft, pliable, ready for any curry.

Rustic Lentil Stew

Rustic Lentil Stew

Aloo Mathar Paratha (Sides)

The quintessential Indian-Singaporean meal accompaniment. Unfortunately, all too often it is made using highly processed white flour and margarine. Here, the parathas are made with whole-wheat flour (you could also try using spelt flour) and stuffed with peas and potatoes, for a lighter but more wholesome take on the original. Serve hot with yoghurt and herbs.

Aloo Mathar Paratha (Sides)

The quintessential Indian-Singaporean meal accompaniment. Unfortunately, all too often it is made using highly processed white flour and margarine. Here, the parathas are made with whole-wheat flour (you could also try using spelt flour) and stuffed with peas and potatoes, for a lighter but more wholesome take on the original. Serve hot with yoghurt and herbs.

Ginger Broccoli Soup

Ginger broccoli soup steeps fresh grated ginger in vegetable stock with cayenne and lemon, then simmers broccoli florets just to tender. A vibrant, brothy bowl with Ayurvedic roots, ready in 40 minutes.

Aluwala Roti

Aluwala roti: whole wheat flatbread stuffed with spiced mashed potato, onion, and cilantro, then griddle-fried in ghee until golden. The Sri Lankan potato paratha for breakfast or lunch.

Sada Naan

Sada naan is soft, pillowy homemade Indian flatbread leavened with yeast and yogurt, brushed with ghee and scattered with poppy and sesame seeds. Bake it in a home oven, no tandoor required.

Whole Wheat Chapatis

Whole wheat chapatis are unleavened Indian flatbreads cooked on a hot griddle. Five ingredients: flour, whole wheat, salt, ghee, water. Optional open-flame puff for the authentic balloon effect.

Authentic Butter Chicken

This authentic Indian butter chicken recipe saves time using cooked chicken enveloped in an incredibly creamy authentic homemade curry sauce.

Green Lentil Dhal with Tomatoes & Cinnamon

Aromatic dhal with soaked green lentils, fresh tomatoes, and cinnamon sticks simmered in spiced ghee for a warming vegetarian curry that pairs perfectly with naan.

Paneer Paratha

A chapti (whole-wheat roti) stuffed with paneer (farmers cheese) enriched with Indian spices.

Naan

Yeast-free naan made with eggs, heavy cream, and a mix of all-purpose and whole-wheat flour. Baked then broiled for puffy, golden teardrops in your home oven.

Indian Spiced Potato Stuffed Bread

These flavorful Indian stuffed bread goes deliciously well with chutney and raita, or any Indian main course.

Mom's Leek & Tomato Soup

Pureed leek and tomato soup with potatoes, onions, and ghee. A creamy potato-thickened soup with bright tomato acidity and that distinctive leek sweetness, no cream required.

Hari Roti

The best thing of this recipe is that you don't have to wait the dough to rise, you can make these rotis happen within about half an hour. And they taste delicious!

Hari Roti

The best thing of this recipe is that you don't have to wait the dough to rise, you can make these rotis happen within about half an hour. And they taste delicious!

Bhopali Roti

Bhopali roti from central India: a flavored whole-wheat-and-rice-flour flatbread enriched with cashews, cumin, cilantro, green chiles, and saffron-infused milk. The royal cousin of everyday roti.

Bhopali Roti

Bhopali roti from central India: a flavored whole-wheat-and-rice-flour flatbread enriched with cashews, cumin, cilantro, green chiles, and saffron-infused milk. The royal cousin of everyday roti.

Eugenie's Baklava

Eugenie's baklava layers crisp, buttery phyllo with a spiced walnut filling and soaks it in a honey-lemon syrup, complete with a cook's secret for shatteringly crisp, never-soggy layers. A Mediterranean classic.

Spicy Yellow Lentil Stew

In traditional Indian cooking, dal refers to any dried peas or beans and to the many dishes made from them. In Malaysia and Singapore, dal refers to a spicy stew made of uellow lentils that typically accompanies Indian bread. The cooking time will vary with the age of the lentil.

Spicy Yellow Lentil Stew

In traditional Indian cooking, dal refers to any dried peas or beans and to the many dishes made from them. In Malaysia and Singapore, dal refers to a spicy stew made of uellow lentils that typically accompanies Indian bread. The cooking time will vary with the age of the lentil.

Saagwalla Dhal

This is the other dhal we made yesterday, when the cooking was close to the end, added some spinach that was cooked with garlic, dried hot chili peppers and mustard seeds, which gave the dhal extra zing and tang, another delicious dhal recipe, of course another good recipe that you can serve with naan bread and raita :)

Sri Lanka Annasi (Pineapple Curry)

Annasi curry simmers fresh pineapple chunks in coconut milk with curry leaves, lemongrass, and green chilies for a sweet-tangy Sri Lankan side that pairs brilliantly with rice.

Eggplant, Red Pepper & Spinach Curry

No meat today, I guess I like this way.. Vegan if you replace ghee..

Naan #1

Making your own naan bread really isn't hard. It's also a fun thing to make these naan, sometimes they are puffed seriously during the baking. It's great to watch how they turn out from all these basic ingredients into yummy bread.

Authentic Naan Khatai

Sometimes you are at a loss. No ideas whatsoever, you have favorites at Tastespotting, you have archives, you have notes on what recipes to try and you have people feedback but nothing seems to fit. I cannot write a post to 'fill in' space. I have to absolutely love that recipe and it should look and taste amazing not to mention that it should be photographed decently. This weeks' post is one of a kind of traditional Indian biscuits called Naan Khatai.This is a very old hands down recipe.It consists of only three main ingredients - Ghee, flour and sugar. It is flavored with freshly grounded cardamom. The cookies are sprinkled with pistachios or Almond. The typical texture of these cookies should be powder like on the cracked tops. You can find them in almost all bakeries and they are true all time favorites. Nan khatai is an egg-less light and crispy biscuit that’s perfect to serve with tea or coffee.

Sri Lanka Malu Soup Fish & Lentils

Sri Lankan malu soup is a restorative fish and lentil soup spiced with cumin, coriander, and curry leaves bloomed in ghee, brightened with lime juice. Traditional South Asian comfort.

Sri Lanka Nelum Ala (Curried Lotus Root)

Crunchy lotus root in a very flavorful and rich spicy coconut milk curry sauce, perfect over basmati rice. This recipe delivers huge flavor from some very simple ingredients.

Shrimp in Coconut Milk

A succulent shrimp dish that's made with coconut milk and red chili peppers and cooked to perfection.

Mixed Vegetables Jaipur Style (Sabji Jaipuri)

This makes a delicious and colorful vegetarian entree.

Buttermilk Naan Bread

Buttermilk naan bread bakes soft, blistered Indian flatbreads from an enriched buttermilk, egg and honey yeast dough. A single rise keeps them flat; a hot oven gives them char. Brush with ghee and serve warm.

Seafood Frittata

A rich and decadent frittata packed with a variety of seafood.

South African Vegetable Biryani

Fragrant basmati rice layered with spiced vegetables, golden onions, and aromatic mint in this South African twist on classic biryani that feeds a crowd.

Potato & Pea Stew

Spiced Indian potato and pea curry with cumin, mustard seeds, and fresh coriander. A warming vegetarian stew ready in 30 minutes using pantry staples.

Salmon for Louise

Pan-seared salmon fillets finished in a silky sherry-Madeira cream sauce with garlic, shallots, roasted red peppers, and mushrooms. Restaurant-plate elegance at home.

Washed Lentils

Simple Indian dahl with lentils, garlic, green chili, and mustard seeds finished with a sizzling cumin-ghee tadka. Vegetarian comfort food in one pot.

Mulligatawny Soup (Satterly)

Mulligatawny soup simmers chickpeas, vegetables, and coconut milk with turmeric, coriander, and dried chili, then gets blended smooth and finished with lemon and cilantro.

Mixed Vegetable Cutlets

Indian mixed vegetable cutlets with seven vegetables, chickpeas, nuts, and garam masala, coated in poppy seeds and fried in ghee. A crispy, spiced vegan snack.

Masur Dal (Lentils)

Masur dal simmered with turmeric, ginger, and garlic, finished with a cumin and crispy onion tadka in ghee. A simple Indian lentil recipe that's warm, comforting, and ready in about 35 minutes.

Chicken Kurma (Sista)

Yogurt-marinated chicken simmers in a rich sauce of freshly ground spices, poppy seeds, cashews, almonds, and coconut. An authentic Indian chicken korma built from scratch.

Parcha Bozbash- Lamb Soup with Chestnuts

Parcha bozbash is an Azerbaijani lamb soup with chestnuts, quince, prunes, and chickpeas simmered in a rich broth and finished with ghee. Warming, fruit-kissed, and deeply aromatic.

Char Flavoured Eggplant & Green Peas

Cubed eggplant simmered with green peas in ghee, coriander, cumin, turmeric, and whole chiles until the stock evaporates and a smoky charred crust forms on the bottom. An Indian vegetable dish where the burnt bits are the best part.

Spicy Spinach

An Indian-style saag of fresh spinach and turnips mashed together, then tempered with ghee, mustard seeds, garam masala, and turmeric. Vegetarian comfort food with serious spice.

Chilla Puri

Chilla puri are savory Indian whole wheat crepes studded with grated onion, green chili, and fresh cilantro, cooked on a griddle with ghee. Serve hot with mint chutney or pickle.

Zucchini Curry Stew

Indian-style zucchini curry stew with tomato, ghee, coconut paste and toasted mustard seeds. Vegetarian curry that turns garden zucchini into a fragrant main.

Spiced Chicken Curry

Chicken pieces browned in ghee and simmered in coconut milk with cinnamon, cardamom, mace, curry powder, tomatoes, apples, and cream. A richly spiced, aromatic Indian chicken curry that feeds six.

Spiced Chicken Curry

Chicken pieces browned in ghee and simmered in coconut milk with cinnamon, cardamom, mace, curry powder, tomatoes, apples, and cream. A richly spiced, aromatic Indian chicken curry that feeds six.

All 240 recipes