Indian Cooking Oil: Best Types, Uses, and What You Should Know

When you cook Indian food, the Indian cooking oil, the base fat used in nearly every dish, from curries to flatbreads. Also known as cooking fat in Indian kitchens, it doesn’t just fry food—it carries spice, locks in flavor, and even affects texture. Not all oils are the same here. What you pour into the pan makes a real difference in how your dal tastes, how crispy your pakoras get, or whether your roti stays soft.

Take mustard oil, a pungent, sharp oil widely used in North and East India for tempering spices. Also known as sarson ka tel, it’s the secret behind the bold kick in aloo gobi or fish curry. But it’s not just about flavor—it’s about tradition. Many families avoid heating it to smoking point because of its strong compounds, instead letting it sizzle gently to release aroma without bitterness. Then there’s coconut oil, the go-to in South India for frying and sautéing, especially in Kerala and Tamil Nadu. Also known as nariyal tel, it gives a sweet, nutty depth to curries and snacks like appam. In contrast, ghee, clarified butter, is used not just for richness but as a carrier for spices in biryanis and sweets. Also known as desi ghee, it’s prized for its high smoke point and ability to enhance flavor without burning. And then there’s the everyday vegetable oil, a neutral, affordable option found in most urban kitchens. Also known as sunflower or soybean oil, it’s the default for frying samosas or making quick stir-fries.

Why does this matter? Because choosing the wrong oil can ruin a dish—or miss a chance to make it unforgettable. Mustard oil gives heat, coconut oil gives sweetness, ghee gives depth, and vegetable oil gives reliability. The right oil doesn’t just cook food—it completes the recipe. Whether you’re making a spicy chutney, a slow-simmered curry, or crispy dosas, the oil you pick shapes the final taste. And if you’ve ever wondered why your mom’s dal tastes better than yours, the answer might be in the bottle on the shelf.

Below, you’ll find real stories from Indian kitchens about how these oils are used—what works, what doesn’t, and why some families swear by one over another. No fluff. Just the facts you need to cook better, taste better, and understand why Indian food tastes the way it does.