Ghee

The main fat used in Indian cooking until recent years, ghee is still widely used, although people are increasingly using vegetable oil, as it is healthier. There are two types: the traditional one, made from pure butterfat; and a more recent kind, which is made from vegetable fat. Butterfat ghee is rich with a golden colour and nutty taste. It is made by separating the milk solids and eliminating the moisture from unsalted butter. The result is a golden liquid, which is strained and stored in an airtight tin or jar in the refrigerator for up to six months. The kind made from vegetable fat has less flavour but is healthier. Unsalted butter mixed with 15ml/1 tbsp oil can be used as a substitute.