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What is the Indian substitute for butter?

For many years, people have been trying to find healthier alternatives to butter. Butter is a delicious ingredient and its taste cannot be substituted with anything else. However, many people are looking for substitutes for butter since it is high in calories and fat. India has a rich culinary culture, and one of the best substitutes that have been used for generations is ghee. In this blog post, we will discuss what ghee is, how it is made, and why it is an excellent substitute for butter.

What is Ghee?

Ghee is a type of clarified butter that has been used in Indian cuisine for centuries. It is made by heating butter until the water content has evaporated, and the milk solids have separated and settled at the bottom. The clarified butter is then removed from the heat and strained through a cheesecloth to remove any remaining milk solids. Ghee has a nutty, rich flavor and a slightly deeper color than butter.

How is Ghee made?

Ghee is made by melting unsalted butter over a low heat. Once the butter has melted, it will start to foam and boil. At this point, you need to stir the butter to prevent it from sticking to the bottom of the pan. As the butter cooks, the water content will start to evaporate and leave behind the milk solids that can be removed as foam.

Once the milk solids have been removed, the remainder of the butter will turn a rich golden color. You can continue to cook the butter until it starts to brown, but you need to be careful not to let it burn. Once the butter has cooled down a bit, you can strain it through a cheesecloth to get rid of any remaining milk solids. Your ghee is now ready to use in any recipe that calls for butter.

Why is Ghee an excellent Substitute for Butter?

There are many reasons why ghee is an excellent substitute for butter. Firstly, ghee contains a lower percentage of dairy-fat as compared to butter. It also has a higher smoke point than butter which makes it suitable for high heat cooking like frying and sautéing. Ghee is also shelf-stable, so it has a longer storage life than butter. Additionally, ghee has a much more robust and distinct flavor than butter. This makes it an excellent choice for adding a nutty, rich fragrance to desserts, curries, and other dishes.


In conclusion, ghee is an excellent substitute for butter in all your cooking and baking. Although it is slightly more expensive than butter, it has a richer nutrient concentration and more intense flavor than butter. It is also a healthier option than butter since it has a lower content of dairy-fat. Ghee is readily available in Indian grocery stores and can also be found in many supermarkets around the world. Whether you use ghee for cooking, baking, or just as a spread on your toast, you are bound to love its unique taste and the rich aroma it adds to your food. So, the next time you are looking for a substitute for butter, consider using ghee.


What is butter called in India?

Butter is known as ghee in India. It is a traditional ingredient with immense significance and is used extensively in Indian cuisine. Ghee is a type of clarified butter that is produced through a process that involves boiling butter, removing the milk solids and water, and then simmering the resulting butterfat until it turns golden brown in color. Ghee adds a rich nutty flavor to many Indian dishes and is also used as a cooking medium or as a spread on bread or toast. It is also used in religious and cultural ceremonies, such as in the preparation of prasad (offering to the Gods) and as a traditional medicine in Ayurveda. Ghee is considered to have many health benefits, such as aiding digestion, improving bone density, and promoting healthy skin. Due to its important role in Indian culture, ghee can be found in most Indian households and is also exported worldwide. it is safe to say that ghee is an essential ingredient of Indian cuisine and an important aspect of Indian cultural heritage.

Can you get butter in India?

Yes, you can definitely find butter in India. Butter is a common dairy product and is widely used in Indian cooking. It is used in numerous dishes as well as consumed plain as a spread on toast or bread. India has a rich history of dairying which dates back to ancient times. Over the years, various dairy products like ghee, buttermilk, paneer, and curd have been developed and consumed regularly in the Indian diet.

The most popular butter brands in India are Amul, Mother Dairy, Gowardhan, Nandini, President, Verka, and Patanjali. These brands offer salted butter as well as unsalted butter. Salted butter tends to be more commonly used in India. However, in recent years, many health-conscious consumers have switched to unsalted butter options.

Amul is the most famous and trusted brand of butter in India and is available in almost every supermarket. They produce a variety of dairy products including butter, cheese, milk, and ice cream. Mother Dairy is another trusted brand for butter in India. They offer unsalted butter as well as a salted variant, which is commonly used in Indian households.

Gowardhan and Nandini are regional brands from Maharashtra and Karnataka, respectively. These can be found in their respective regions as well as in select supermarkets across the country. Verka is a popular brand in North India and offers both salted and unsalted butter. The brand is trusted for its quality and freshness.

Patanjali is a well-known Indian brand that produces a range of Ayurvedic and herbal products. Their butter is made from cow’s milk and is available in most of their retail stores across the country.

Butter is a common dairy product and is easily available in India. There are many trusted brands that produce good quality butter which can be found in most supermarkets across the country. Whether it is for cooking or as a spread, butter is a staple in Indian households and is used every day.

Is butter and paneer same?

Butter and paneer are two different dairy products with their distinct properties, texture, and uses. Butter is a dairy product derived from milk cream by churning it to separate the butterfat from buttermilk. On the other hand, paneer is a fresh cheese commonly used in Indian and Pakistani cuisine. It is made by curdling milk with an acidic ingredient like lemon juice or vinegar.

The process of making butter involves churning the milk cream in a pot by hand or using a machine. The churning motion causes the milk fat to clump together, forming a solid mass known as butter, while the residual liquid left over is called buttermilk. Butter is usually yellow in color and has a smooth texture, making it spreadable. It has a rich, creamy flavor that can vary depending on the type of milk it is derived from.

Paneer, on the other hand, is made by heating milk above 200 degrees Fahrenheit and adding an acidic ingredient like lemon juice or vinegar. The acid causes the milk to curdle, separating the liquid from the solids. The solids are then put into a cheesecloth and pressed to remove the excess liquid, resulting in a solid cheese. Paneer is white in color and has a crumbly texture, making it ideal for use in curries, salads and a variety of other dishes.

In terms of nutritional content, butter and paneer differ significantly. Butter is a rich source of fat, specifically saturated fat, which can contribute to high cholesterol levels if consumed in excess. On the other hand, paneer is a high protein food and is a good source of calcium.

Although butter and paneer are both dairy products that are derived from milk, they are not the same. Butter is made by churning milk cream to extract the butterfat while paneer is made by curdling milk. While they share some similarities in taste and texture, they differ significantly in their nutritional content and intended uses.