7 best cooking oils for Indian food and the right way to use them | The Times of India (2024)

Mustard oil is a staple in many Indian households, especially in Eastern and Northern India. Known for its pungent flavour and high smoking point, it is ideal for deep frying and sauteing. Mustard oil is rich in monounsaturated fatty acids and omega-3 fatty acids, which contribute to heart health. When using mustard oil, it’s important to heat it to its smoking point to reduce its sharpness, which also enhances its flavour and aroma.

Ghee is a traditional Indian cooking fat made by simmering butter to remove water content and milk solids. It is revered for its rich, nutty flavour and high smoking point, making it perfect for frying and sauteing. Ghee is also a good source of fat-soluble vitamins like A, D, E, and K. Its use in tempering spices (tadka) is a common practice in Indian cuisine, as it adds depth and complexity to the flavours of the dish.

Coconut oil is widely used in South Indian cooking for its distinct flavour and numerous health benefits. It contains medium-chain triglycerides (MCTs), which are easily digestible and provide a quick source of energy. Coconut oil is excellent for frying, baking, and cooking curries. Its natural sweetness pairs well with spices and enhances the overall taste of the dishes.

Also known as groundnut oil, peanut oil is a popular choice for Indian cooking due to its high smoking point and mild flavour. It is rich in monounsaturated fats, which are beneficial for heart health. Peanut oil is ideal for frying, stir-frying, and roasting. Its neutral taste allows the spices and ingredients of the dish to shine without overpowering them.

Sesame oil, particularly the cold-pressed variety, is a favored oil in Indian cuisine, especially in Tamil Nadu and Andhra Pradesh. It has a distinct, nutty flavour and is packed with antioxidants and healthy fats. Sesame oil is perfect for tempering, sauteing, and adding a finishing touch to dishes. It enhances the flavour of curries, stir-fries, and salads.

Sunflower oil is a versatile and widely used cooking oil in Indian households. It is light, neutral in flavour, and has a high smoking point, making it suitable for deep frying, sauteing, and baking. Sunflower oil is rich in vitamin E and low in saturated fats, making it a healthy option for daily cooking. Its subtle flavour ensures that it does not interfere with the taste of the spices and ingredients.

While not traditionally used in Indian cooking, olive oil is gaining popularity for its health benefits. Rich in monounsaturated fats and antioxidants, olive oil is excellent for heart health. Extra virgin olive oil can be used for light sauteing, dressings, and drizzling over cooked dishes, while regular olive oil is suitable for frying and baking. It’s best to use olive oil in dishes where its distinct flavour complements the ingredients, such as in Mediterranean-inspired Indian fusion dishes.

Each oil has a different smoking point, which is the temperature at which it starts to smoke and break down. It’s important to use oils with high smoking points like mustard oil, ghee, and peanut oil for frying and sauteing, while oils with lower smoking points like extra virgin olive oil should be used for dressings and low-heat cooking.

Mustard oil and sesame oil should be used in moderation to avoid overpowering the dish, whereas neutral oils like sunflower oil can be used more liberally.

Each oil has its unique nutritional benefits. Incorporating a variety of oils in your cooking can help provide a range of nutrients. For example, use coconut oil for its MCTs, olive oil for its heart-healthy fats, and ghee for its fat-soluble vitamins.

Choosing the right cooking oil can elevate the taste and nutritional value of your Indian dishes. By understanding the benefits and proper usage of these seven oils – mustard oil, ghee, coconut oil, peanut oil, sesame oil, sunflower oil, and olive oil – you can create flavourful, healthy meals that honor the rich culinary traditions of Indian cuisine.