Ghee is butter that has been cooked slowly until the water is gone and the milk solids separate, and it is one of the most important fats in the Indian kitchen. The clear, golden fat is strained off, and what is left is richer and more fragrant than the butter it came from.
Because the milk solids brown a little before they are removed, ghee tastes nutty, round and lightly caramelised. Without them it can also take much more heat than butter without burning, which makes it perfect for frying whole spices, onions and flatbreads.
In your kitchenIn India, the spices go into the ghee first. That is where the flavour begins.
How to use it
Bloom your spices in it
Heat a spoonful of ghee and add cumin seeds, mustard seeds or a cinnamon stick. When they crackle and smell fragrant, the base of the dish is ready.
Finish with it
Spoon a little hot ghee with fried spices over dal or rice just before serving. In India this is called tadka.
Make your own
Melt 250 g of unsalted butter over low heat and let it simmer gently for 15 to 20 minutes. When the foam has settled and the solids at the bottom turn golden, strain it through a fine cloth into a clean jar.
Keep it clean and closed
Ghee keeps for months in a closed jar in the cupboard, and even longer in the fridge. Always use a dry spoon, because water and crumbs make it spoil faster.