5 Indian Savory Dishes You Must Try Using A2 Ghee

Indian cuisine is among the most famous and adopted cuisines. People across the world are tasting and making Indian dishes for their richness and taste, but do you know where this richness comes from? One of the key ingredients used in almost every other Indian dish is ghee, which is an inevitable part of this cuisine.
Though the majority of the dishes in which ghee is used are sweet, here we will be telling you the most famous and delicious savory recipes you need to make using ghee. So, let’s get started!

Is It Good To Use Ghee in Cooking?

Before we indulge in the making process of different dishes, let’s have a look if it is good to use ghee in the cooking process of savory food or not. Ghee has long been valued in Indian culture for its culinary and medicinal properties. The A2 ghee benefits add up to the nutritional value of any dish. Here are some reasons why using A2 Ghee in cooking is a great idea:

• High Smoke Point: A2 Ghee has a high smoke point, making it suitable for various cooking methods like frying, sautéing, and roasting without producing harmful free radicals.
• Rich Flavor: Ghee imparts a rich, nutty flavor to the dishes, enhancing their taste and aroma.
• Nutritional Benefits: A2 Ghee is a good source of healthy fats, vitamins (A, D, E, and K), and antioxidants, promoting better digestion, immunity, and overall well-being.
• Lactose and Casein-Free: The clarifying process removes lactose and casein from ghee, making it suitable for lactose-intolerant individuals.
• Ayurvedic Properties: In Ayurvedic medicine, ghee is believed to balance the doshas and improve digestion when consumed in moderation.

Try These Savory Dishes Using Ghee

Here are the best savory dishes that you need to try using ghee:

Add the Tadka to Mix Dal with Ghee

Ingredients:

• 1 cup mixed dal (moong dal, toor dal, chana dal, masoor dal)
• 2 tablespoons A2 ghee
• 1 teaspoon cumin seeds
• 1 small onion, finely chopped
• 2 tomatoes, finely chopped
• 1 green chili, slit
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro leaves for garnish

Instructions:

• Rinse the mixed dal thoroughly and soak it in water for 30 minutes.
• Pressure cook the dal until soft and mushy.
• In a separate pan, heat A2 ghee and add cumin seeds. Let them splutter.
• Add chopped onions and sauté until they turn translucent.
• Stir in the chopped tomatoes and green chili. Cook until the tomatoes are soft.
• Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
• Pour the tadka (tempering) over the cooked dal and mix.
• Garnish with fresh cilantro leaves and serve hot with rice or Indian bread.

Ghee Roasted Paneer

Ingredients:

• 250g paneer (Indian cottage cheese), cut into cubes
• 2 tablespoons A2 ghee
• 1 teaspoon cumin powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon chaat masala
• Salt to taste

Instructions:

• Heat A2 ghee in a pan over medium heat.
• Add paneer cubes to the pan and roast them until they turn golden brown on all sides.
• Sprinkle cumin powder, red chili powder, coriander powder, chaat masala, and salt over the paneer.
• Toss the paneer cubes gently to coat them evenly with the spices and ghee.
• Remove from heat and serve as a delightful appetizer or side dish.

Biryani is Incomplete Without Ghee

Ingredients:

• 1 cup basmati rice, soaked for 30 minutes and drained
• 250g chicken, mutton, or vegetables of your choice
• 3 tablespoons A2 ghee
• 1 large onion, thinly sliced
• 2 tomatoes, finely chopped
• 1/2 cup plain yogurt
• 1 tablespoon biryani masala
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Few saffron strands soaked in warm milk
• Fresh mint and cilantro leaves for garnish
• Fried onions for garnish (optional)

Instructions:

• Heat A2 ghee in a pot over medium heat.
• Add thinly sliced onions and sauté until golden brown.
• Remove half of the fried onions and set aside for garnishing.
• Add ginger-garlic paste to the remaining onions and sauté until the raw smell disappears.
• Stir in chopped tomatoes, turmeric powder, red chili powder, and biryani masala.
• Cook until the tomatoes become soft and the ghee starts to separate.
• Add the main ingredient (chicken, mutton, or vegetables) and cook until it’s partially done.
• Layer the partially cooked meat or vegetables with soaked rice in the pot.
• Pour plain yogurt and saffron-soaked milk over the layers.
• Cover the pot with a tight lid and cook on low heat until the rice is fully cooked and the flavors have melded together.
• Garnish with fresh mint, cilantro leaves, and fried onions (if using) before serving this fragrant and flavorful biryani.

Moong Dal Khichdi

Ingredients:

• 1 cup moong dal (split yellow lentils)
• 1 cup rice
• 3 tablespoons A2 ghee
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon asafoetida (hing)
• 1-2 green chilies, slit
• 1-inch piece of ginger, grated
• 2 cups mixed vegetables (carrots, peas, beans), chopped
• Salt to taste
• Fresh cilantro leaves for garnish

Instructions:

• Rinse the moong dal and rice together, and then soak them in water for 30 minutes. Drain the water before cooking.
• In a pressure cooker, heat A2 ghee and add cumin seeds and mustard seeds. Let them splutter.
• Add turmeric powder, asafoetida, green chilies, and grated ginger. Sauté for a minute.
• Add chopped vegetables and cook for a few minutes.
• Add the soaked moong dal and rice to the pressure cooker. Mix well.
• Add water in a 1:4 ratio of rice and dal mixture. Add salt to taste.
• Pressure cook until the khichdi reaches a soft and creamy consistency.
• Garnish with fresh cilantro leaves and serve hot with yogurt or pickle.

Vegetable Upma

Ingredients:

• 1 cup semolina (rava/suji)
• 3 tablespoons A2 ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 inch ginger, grated
• 1-2 green chilies, finely chopped
• 1 small onion, finely chopped
• 1/4 cup mixed vegetables (carrots, peas, beans), finely chopped
• 2 cups water
• Salt to taste
• Fresh coconut and cilantro leaves for garnish

Instructions:

• Dry roast the semolina in a pan until it turns light brown and emits a nutty aroma. Set aside.
• In a separate pan, heat A2 ghee and add mustard seeds and cumin seeds. Let them splutter.
• Add grated ginger, chopped green chilies, and finely chopped onions. Sauté until the onions turn translucent.
• Stir in the mixed vegetables and cook for a few minutes.
• Add water and bring it to a boil. Season with salt.
• Gradually add the roasted semolina to the boiling water while continuously stirring to avoid lumps.
• Cook on low heat until the upma reaches a smooth and thick consistency.
• Garnish with fresh coconut and cilantro leaves before serving this delectable and comforting dish.

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