Indian food is one of the most beloved cuisines in the world, renowned for its aromatic spices, rich flavors, and diverse regional dishes. However, there is a common misconception that all Indian food is cooked in clarified butter, also known as ghee.
In reality, clarified butter is just one of many cooking fats used in Indian cuisine. In this article, we’ll explore the truth about whether Indian food is really cooked in clarified butter, the history behind the use of this cooking fat, its health benefits, popular dishes cooked with it, and tips and tricks for cooking with it yourself.
Whether you’re a lover of Indian food or just curious about different cooking techniques, read on to discover the truth about cooking with clarified butter in Indian cuisine.
What is Clarified Butter?
Clarified butter, also known as ghee, is a type of butter that has been melted down to separate the milk solids and water from the butterfat. This process results in a clear, golden liquid with a high smoke point and a delicious, nutty flavor.
Clarified butter has been used in cooking for centuries, and it is especially popular in Indian cuisine, where it is a staple ingredient in many traditional dishes. It is also used in other cuisines, including French and Middle Eastern.
One of the main benefits of using clarified butter is that it has a higher smoke point than regular butter. This means that it can be heated to higher temperatures without burning, making it ideal for sautéing, frying, and roasting. It is also lactose-free and can be used by those with lactose intolerance.
To make clarified butter, butter is slowly melted over low heat, and the milk solids and water are skimmed off the top. The remaining butterfat is then strained through a fine mesh sieve to remove any remaining solids, resulting in a clear liquid that is ready to use in cooking.
The Difference Between Regular Butter and Clarified Butter
Butter is a staple ingredient in many cuisines around the world, including Indian cuisine. However, not all butter is created equal. Regular butter contains water, milk solids, and butterfat. Clarified butter, on the other hand, is made by melting butter and removing the milk solids and water, leaving only the pure butterfat. This process results in a rich, nutty flavor and a higher smoke point, making it perfect for cooking.
One of the primary differences between regular butter and clarified butter is the smoke point. Regular butter has a lower smoke point due to the presence of milk solids and water. When heated, these solids and water can burn and smoke, which can affect the flavor of the dish. Clarified butter has a higher smoke point, making it ideal for high-temperature cooking methods like frying and sautéing.
Another difference between the two types of butter is their shelf life. Regular butter has a relatively short shelf life due to the presence of water and milk solids. These components can cause the butter to spoil quickly, even when refrigerated. Clarified butter, on the other hand, has a longer shelf life since the milk solids and water have been removed.
Lastly, the texture and appearance of the two types of butter are different. Regular butter is soft and creamy, while clarified butter is smooth and liquid. The removal of milk solids and water from clarified butter also means that it has a higher concentration of butterfat, which gives it a richer flavor.
How to Make Clarified Butter at Home
If you’re interested in cooking with clarified butter, you may be wondering how to make it at home. Fortunately, making clarified butter is a simple process that requires only a few steps and a bit of time.
- Melt the butter: Start by melting unsalted butter in a saucepan over low heat. As the butter melts, you’ll notice a layer of foam forming on the surface.
- Skim the foam: Use a spoon or ladle to skim off the foam and discard it. This foam contains milk solids and impurities that you don’t want in your clarified butter.
- Strain the butter: Carefully pour the melted butter through a fine-mesh strainer lined with cheesecloth or a coffee filter. This will remove any remaining milk solids and impurities.
Once you’ve strained the butter, it’s ready to use or store. Clarified butter can be kept at room temperature for several days or in the refrigerator for several weeks. When you’re ready to use it, simply scoop out what you need and melt it in a pan or microwave.
Note: Keep in mind that one pound of butter will yield approximately 10 ounces of clarified butter.
Now that you know how to make clarified butter at home, you can start incorporating it into your cooking. Whether you’re frying up some eggs or making a delicious curry, clarified butter can add a rich, nutty flavor to any dish.
How Long Does Clarified Butter Last?
Clarified butter has a longer shelf life compared to regular butter due to the removal of milk solids and water that can spoil faster. The clarified butter can last for several months if stored properly.
The storage conditions for clarified butter are important for its longevity. Store it in an airtight container, away from direct sunlight and heat, as they can cause the butter to turn rancid.
If you are not sure whether your clarified butter is still good to use, give it a sniff test. It should have a nutty and sweet aroma. If it smells sour or off, it’s time to discard it.
In general, clarified butter can last for up to six months when stored properly in the refrigerator. Freezing can further extend its shelf life up to a year.
History of Indian Cooking with Clarified Butter
Ghee, a type of clarified butter, has been a staple in Indian cooking for thousands of years. Its use dates back to ancient India, where it was considered a sacred and essential ingredient in cooking, used in rituals and religious ceremonies.
The process of making ghee involves simmering butter at a low heat until the milk solids separate and sink to the bottom. The clarified butter is then strained, resulting in a golden, nutty flavored liquid that can be stored for a long time without refrigeration.
Indian cuisine has evolved over the centuries, influenced by various cultures and regions. The use of ghee, however, has remained a constant in Indian cooking. It is used in a wide variety of dishes, from curries and rice to desserts and snacks.
Ghee is not only used in cooking but also has cultural significance. It is considered a symbol of purity and is often used in religious ceremonies and for medicinal purposes. In Ayurvedic medicine, ghee is believed to have healing properties and is used to treat a range of ailments.
Over time, the use of ghee has spread beyond India, with many other countries adopting it in their cooking. However, it remains an essential ingredient in traditional Indian cuisine, with each region having its own unique way of using it.
The Use of Ghee in Ayurvedic Medicine
Ayurvedic medicine is a traditional system of healing that originated in India thousands of years ago. In this system, ghee is considered a highly revered food with numerous health benefits.
According to Ayurveda, ghee helps to balance the doshas, or energies, within the body. It is believed to be particularly beneficial for promoting digestive health, improving memory and concentration, and strengthening the immune system.
In Ayurveda, ghee is also used as a carrier for herbs and spices. This is because ghee has the ability to penetrate deep into the tissues of the body, carrying the beneficial properties of the herbs and spices along with it.
Ghee is also used in Ayurvedic massage, known as abhyanga, which is believed to help promote relaxation, improve circulation, and nourish the skin.
Overall, ghee has been an important part of Ayurvedic medicine for thousands of years, and its many health benefits continue to be recognized and celebrated today.
Ghee in Traditional Indian Cuisine
Ghee is a staple in Indian cooking, and it is used in a wide variety of dishes. From rich curries to flaky parathas, ghee adds a delicious depth of flavor that is hard to replicate with other fats. One of the most popular dishes made with ghee is dal makhani, a rich lentil dish that is often served at special occasions.
Another classic dish made with ghee is ghee rice, a simple but flavorful side dish that pairs well with many different curries. Ghee is also used to fry spices and aromatics at the beginning of many Indian recipes, helping to develop the complex flavors that are so characteristic of Indian cuisine.
Some traditional Indian sweets and desserts also use ghee as a key ingredient. For example, gulab jamun, a popular dessert made from deep-fried dough balls soaked in a sweet syrup, often contains ghee. Similarly, halwa, a dense, sweet confection made from semolina or carrots, is often cooked in ghee for added richness.
While ghee is a versatile ingredient in Indian cuisine, it is also valued for its perceived health benefits. In Ayurveda, the traditional Indian system of medicine, ghee is considered a sacred food that can promote digestive health, boost immunity, and nourish the body.
Whether used for its flavor, its health benefits, or both, ghee is a beloved ingredient in traditional Indian cooking.
The Significance of Ghee in Indian Festivals
Ghee, a form of clarified butter, holds a special place in Indian culture and is often used in various festivals and rituals.
In Hinduism, ghee is used as an offering to deities during puja and other religious ceremonies. It is also used to light diyas (lamps) during festivals such as Diwali and Karthikai Deepam, symbolizing the victory of light over darkness.
In Sikhism, ghee is used in the preparation of prasad, a sacred offering distributed to the devotees after worship. It is also used in langar, a community kitchen where food is prepared and served to all regardless of caste or social status.
Ghee is also an essential ingredient in traditional Indian sweets and desserts, such as ladoo and halwa, which are often prepared during festivals and special occasions.
Moreover, ghee is considered a symbol of purity and auspiciousness, and is used to anoint newborns in some parts of India.
Health Benefits of Cooking with Clarified Butter
Rich in nutrients: Clarified butter is a rich source of fat-soluble vitamins such as vitamins A, D, E, and K. These vitamins play a crucial role in maintaining good health.
Anti-inflammatory properties: Clarified butter contains butyrate, a short-chain fatty acid that has anti-inflammatory properties. Consuming clarified butter can help reduce inflammation in the body and lower the risk of chronic diseases such as heart disease and cancer.
Good for digestion: The process of clarifying butter removes the milk solids and water, leaving only pure fat. This makes clarified butter easier to digest and less likely to cause lactose intolerance symptoms or other digestive issues. Additionally, it can help improve the absorption of fat-soluble vitamins and minerals in the body.
Ghee is Lactose-Free and Safe for Those with Lactose Intolerance
Ghee, also known as clarified butter, is made by simmering butter until the water and milk solids separate from the fat. This process removes most of the lactose and casein, which are the components of dairy that many people with lactose intolerance have trouble digesting.
Unlike regular butter, ghee is safe for those with lactose intolerance to consume because it contains very little lactose. Some people with severe lactose intolerance may still need to avoid ghee, but it is generally considered to be a safe dairy substitute for many people with lactose intolerance.
Ghee is also a healthy fat that contains essential fatty acids and vitamins A, D, E, and K. It has a high smoke point, making it a great cooking oil for high-heat cooking methods like frying and sautéing. Ghee can also be used as a spread or in baking recipes.
Popular Indian Dishes Cooked with Clarified Butter
Dal Makhani: A popular vegetarian dish made with black lentils, kidney beans, cream, and ghee, often served with rice or naan.
Butter Chicken: A North Indian dish made with marinated chicken in a creamy tomato-based sauce with spices and ghee, often served with rice or naan.
Ghee Roast: A popular dish from the South Indian state of Karnataka made with meat (usually chicken or lamb) marinated in a spicy mixture of chili, turmeric, and other spices, and cooked in ghee.
Gajar ka Halwa: A popular Indian dessert made with grated carrots, milk, sugar, and flavored with cardamom, raisins, and ghee.
Rogan Josh: A Kashmiri dish made with lamb or goat in a spicy tomato-based sauce with a generous amount of ghee, often served with rice or naan.
Butter Chicken
Butter chicken is one of the most popular Indian dishes made with marinated chicken cooked in a creamy tomato-based sauce.
The dish originated in Delhi and is now a staple in Indian restaurants all over the world.
The key to the dish is the use of clarified butter which gives it a rich and buttery flavor, along with a combination of spices including cumin, coriander, garam masala, and chili powder.
Butter chicken is traditionally served with naan bread or rice, and garnished with fresh coriander leaves and a dollop of yogurt.
How to Cook Indian Food with Clarified Butter: Tips and Tricks
Start with good quality ghee: To ensure the best flavor and health benefits, use high-quality ghee made from grass-fed cows.
Use ghee for frying and sautéing: Ghee has a high smoke point, making it perfect for frying and sautéing at high temperatures without burning.
Add ghee at the end: For a rich, buttery flavor, add a dollop of ghee at the end of cooking or as a finishing touch to your dishes.
Using Ghee for Frying and Sautéing
Ghee is a great alternative to vegetable oil or regular butter when frying or sautéing. Its high smoke point of around 485°F makes it suitable for high-heat cooking methods without burning.
To use ghee for frying or sautéing, heat a small amount of it in a pan over medium-high heat until it melts. Add the food you want to cook and stir-fry or fry it as usual. Since ghee has a rich, nutty flavor, it can enhance the taste of your dishes.
When using ghee for frying, it is important not to overcrowd the pan with too much food, as this can reduce the temperature of the ghee and make your food greasy. It is also recommended to use a non-stick or well-seasoned pan to prevent sticking.
Frequently Asked Questions
What is clarified butter and how is it used in Indian cuisine?
Clarified butter is a form of butter that has been simmered to remove the water and milk solids, leaving behind pure butterfat. In Indian cuisine, clarified butter or ghee is commonly used for frying, sautéing, and in the preparation of many traditional dishes.
Why do Indian chefs prefer cooking with clarified butter?
Indian chefs prefer cooking with clarified butter because it has a high smoke point, which means it can be heated to a high temperature without burning or smoking. This makes it ideal for cooking many Indian dishes that require high heat, such as deep-fried snacks and curries.
Is clarified butter a healthier option for cooking than regular butter or oil?
Clarified butter contains only pure butterfat and has a higher smoke point than regular butter, making it a better option for high-heat cooking. While it is still a source of saturated fat, it has a more favorable ratio of saturated to unsaturated fat than many other cooking oils.
How does cooking with clarified butter affect the flavor of Indian dishes?
Cooking with clarified butter can impart a rich, nutty flavor to Indian dishes. The removal of the milk solids in the clarifying process also means that ghee has a longer shelf life than regular butter and does not require refrigeration.
Are there any traditional Indian dishes that must be cooked with clarified butter?
Yes, there are several traditional Indian dishes that must be cooked with clarified butter, such as dal makhani, a creamy lentil dish, and gajar ka halwa, a sweet dessert made with carrots and milk. The use of clarified butter in these dishes is an important part of their flavor and texture.
Is clarified butter suitable for those with lactose intolerance?
Yes, clarified butter is lactose-free and safe for those with lactose intolerance to consume. The milk solids that contain lactose are removed in the clarifying process, leaving behind pure butterfat that does not contain lactose.