10 Everyday Ways to Use Ghee in an Indian Kitchen

By Thaaro Foods · 8 October 2026

A jar of ghee by the stove earns its place every day. Ten simple ways to use it, from the morning paratha to a bowl of khichdi at night.

Ghee is not only for festivals. In many Indian homes a small jar sits by the stove all year round. Here are ten everyday ways to use it.

1. On rotis: brush hot phulkas with a little ghee to keep them soft.
2. Parathas: cook them in ghee for crisp, flaky layers.
3. Dal tadka: finish dal with a ghee tadka of cumin and garlic. See how to make tadka.
4. Rice: a spoon of ghee over steaming rice, with dal or rasam.
5. Khichdi: moong dal khichdi with a ghee and cumin tadka is comfort in a bowl.
6. Poha and upma: temper the mustard seeds and curry leaves in ghee.
7. Roasted vegetables: toss potatoes or sweet potatoes in ghee and spices before roasting. Try our ghee roast vegetables.
8. Jeera rice and pulao: fry the whole spices in ghee before adding rice.
9. Halwa and sheera: roast the suji or atta in ghee for a quick sweet.
10. Dosa and chilla: a little ghee on the tawa gives a golden, crisp edge.

How much to use

A little goes a long way: a teaspoon for a roti or a bowl of rice, a tablespoon for a tadka. Use a clean, dry spoon every time; see how to store ghee.

Shop A2 cow ghee for daily cooking, or buffalo ghee for parathas and sweets. More ideas in our recipes.

Questions

Can I use ghee every day in cooking?

Many Indian households cook with ghee daily, a spoon at a time, on rotis, in dal and over rice.

Which ghee is best for daily cooking?

Many people use cow ghee for its lighter taste every day, and buffalo ghee for parathas and sweets.