You must be familiar with ghee, the Indian kind of clarified butter if you've spent any time making Indian food or shopping at Indian grocers and marketplaces. Ghee is butter that has been long boiled until the milk solids have separated, then filtered, similar to clarified butter.

It's nutty and fragrant, and because it has a significantly higher smoke point than ordinary butter, it's utilised in cooking and baking. Ghee is typically cultured or flavoured, unlike clarified butter. Ghee, which is traditionally prepared with raw milk, is regarded sacred in India (see: cows) and beneficial in some Ayurvedic remedies.

So, how do you use ghee? If you're not familiar with Indian cuisine, you might not recognise it right away. You may use it in the same way you would clarify butter, which is great for sautéing and baking. It can also be used to brush flatbreads. Use it in one of these recipes instead.

1. Rabri

A dish created in the Indian tradition by frying cashews and pistachios in ghee and then adding them to flavoured milk.

2. Carrot Pudding

This dessert, also known as gajar ka halwa, is cooked by boiling shredded carrots in milk and ghee before adding nuts and spices.

3. Yellow Lentil Curry

This kind of arhar ki dal is easy to make, affordable, and filling. Cook lentils, then fry onions with cumin and chiles in ghee, then add to lentils – aromatic, colourful, and ridiculously simple.

4. Spicy Steamed Potatoes

Spices are fried in ghee, then added to onions and boiled potatoes, then topped with a spicy yoghurt concoction. Ta-da.

Let’s prepare one of these dishes. Here we go with Spicy Steamed Potatoes:

INGREDIENTS:

Small boiling potatoes – 1 Pound

Roughly chopped 1 small onion

Chopped garlic - 1 teaspoon

Grated ginger root - 1 teaspoon

Lemon juice- 1 tablespoon

Water - 3 tablespoons

Salt (according to taste)

Nova Desi Ghee - 1 tablespoon

1 small cinnamon stick

3 cardamom pods, lightly crushed

2 whole cloves

1 bay leaf, crumbled

Ground turmeric - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Yogurt - 1/2 cup

Garam masala - 1/2 teaspoon

Chopped cilantro - 2 tablespoons, or 2 small chiles, seeded and sliced

LET’S GET STARTED:

Place the potatoes in a saucepan with enough water to cover them and bring to a boil, covered, for 5 minutes. Drain. Using a sharp spear, gently prick the potatoes.
In a blender, put the onion, garlic, ginger, lemon juice, 1 tablespoon water, and 1 teaspoon salt.
In a saucepan, melt the Nova Desi Ghee and sauté the cinnamon, cardamom, cloves, and bay leaf for 2 minutes over medium-high heat. Stir in the turmeric, then add the blended mixture and sauté, stirring constantly, for approximately 1 minute, or until the onion no longer smells raw. 2 tablespoons water to rinse the blender, then add to the pan with the potatoes and mix well. Cover firmly, reduce the heat to low, and steam for 20 to 25 minutes, or until the potatoes are tender.
In a dry pan over medium-high heat, toast the cumin seeds, turning constantly, until dark brown, then pound until coarsely smashed. Combine the yoghurt, cumin, garam masala, and a pinch of salt in a mixing bowl. Serve the potatoes with a dollop of yoghurt and a sprinkling of cilantro or chilies on top.

Here you go! Serve now and enjoy this delicious dish with your loved ones.

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4 Amazing Things to Do With Nova Desi Ghee

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