Oils and Fats

In the Subcontinent, oil is used alone or in combination with ghee (clarified butter) to fry flavorings at the start of cooking or to deep-fry. The oil used depends on the culture of the cook, as well as on her location and her economic circumstances. From our observation, the plant oils most widely used for cooking are sesame oil (raw, unroasted), coconut oil, and mustard oil. In addition, cottonseed oil and other inferior locally available oils may be used. When we call for vegetable oil, use any unflavored oil you wish, from canola to safflower to corn oil. When deep-frying, it’s important to use an oil that is relatively stable at high temperatures; use peanut oil, or raw sesame or safflower oil. See also under coconut, mustard, and sesame.