Ghee Substitute

The next time I cook Indian food I consider substituting Ghee since I heard it is unhealthy (someone please confirm this for me).

What can I substitute ghee, so I do not steal my tasty curry flavor?

Thank you!

My family used to use ghee as well, but my mother became more partial to the use of olive oil. She does everything she has ever used it for Ghee. Frankley I can not taste the difference and I eat lots of Indian food. Try it and its much better for your health too

Ghee is like oil or butter .. I think the oil cow or something I'm not sure ... It is not healthy for you ... A large number of ghee used for cooking in India the family while ..
I had this problem with my brother to use ghee too and I had to buy heirloom vegetables .. cook ..
You should read what the ghee was fat ... or label ...
Using regular oil you want to always get the curry flavor ... the flavor of the powder

We just use clarified butter. Seems to work well. Ghee is probably no more unhealthy than butter, but you can not skimp on the good things!

Ghee is clarified butter, you can use unsalted butter it would not be fair to say .. not much. Or I leave everything and to use olive oil, as usual. There is no big problem with curry, in some ways it would make trouble if you do not clarify the butter, but then what is the taste that matters here is how it always in bold, it still has all the characteristics of butter .. . calories, etc.

We use canola or olive oil. This is not the same as ghee, but it is difficult to distinguish whether it is a good curry.

Butter is the closest. Ghee has many health benefits, use it sparingly.

Ghee nutrition has a long history. Ghee nutrition has been used in Indian cooking for thousands of years. Ghee is an essential element (and food) in a large part of the elements of Indian cuisine, much of the butter or margarine as is used in the kitchen. Ghee Nutrition transcends the field of cooking, ghee is also often used in religious ceremonies and healing arts in a variety of Indian culture. Ghee nutrition and health properties are presented as ideal for everyone from athletes to dieters simple.

Ghee Nutrition

Ghee is in fact a form of clarified butter. If you eat lobster or crab before, you may be more familiar with the term "butter", which is essentially the same, although often many people will simply melt some butter and call established butter. The process of clarifying butter is a bit more complex. The butter is melted and simmered (this process is also called "rendering") in a pot or large saucepan until three layers form: a foam, an aqueous layer, which is skimmed off, a layer of solid butter, and a layer of milk solids. The butter is separated from the clarified butter, a liquid mass of rich, fat gold.

Chefs often use clarified butter, because it does not burn during baking (this is known as a high smoke point), and has a creamier taste. Most cooks with melted butter, the more intense the resulting flavor is clarified butter.

Ghee has no hydrogenated oils and is a popular choice for health-conscious cooks as well. In addition, since all the proteins in milk have been removed during the clarification process, the gains still ghee nutritional value because it is lactose free, making it a safer alternative for those who are lactose intolerant .

Clarified butter is composed mainly of saturated fat. It contains about 14 grams of fat per tablespoon of conservatives, but without artificial additives, or trans fats. Consuming large quantities of ghee is obviously unhealthy, but because of the rich flavor of clarified butter, it can be used sparingly for full effect, making it more suitable for diets low in fat. A good guide is one tablespoon of ghee instead of four tablespoons.