GheePaneerThe Slow WayRobertsonContactSee the recipes

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Here's everything the easy ones can do.

Ghee gets on with whatever you're making, high heat or low, sweet or savoury. And the paneer? It holds its own on any grill or pan. Here are a few places to start with both. None of them are complicated. That, really, is the point.

The ghee

Up for anything.

01

Roast the potatoes

Shatteringly crisp outside, fluffy in. The Sunday kind, any day of the week.

Why ghee here

The heat that crisps a potato is the same heat that ruins butter and burns most oils. Ghee holds its nerve, and lends a nuttiness the potatoes drink right up.

Ingredients
  • 1 kg floury potatoes, peeled and halved
  • 3 to 4 tbsp Earth Dairy ghee
  • Salt
  • A few sprigs of rosemary (optional)
Method
  1. Boil the potatoes in salted water until the edges are just going soft, about 8 minutes. Drain well.
  2. Give them a good shake in the colander to rough up the outsides. This is where the crunch comes from.
  3. Heat the ghee in a roasting tray in a hot oven until it is smoking hot.
  4. Tip in the potatoes, turn them to coat, and spread them out in one layer.
  5. Roast until deep golden and crisp, turning once, about 45 minutes.
  6. Salt while hot.
02

The morning eggs

The quiet upgrade. Same eggs, better morning.

Why ghee here

It won't brown and turn bitter the way butter does while you wait for the whites to set. Just clean, rich flavour, every morning, from a jar that lives in the cupboard.

Ingredients
  • 2 or 3 eggs
  • A knob of Earth Dairy ghee
  • Salt and pepper
Method
  1. Warm the ghee in a pan over medium heat until it loosens and turns glossy.
  2. Fried: crack the eggs in and baste the tops with the ghee until just set. Scrambled: beat them first, then stir low and slow.
  3. Season, and eat straight away. On warm toast, if you like.
03

Finish a curry

The oldest trick there is. A spoonful at the end changes everything.

Why ghee here

This is ghee's home ground. Spices give their flavour up to fat, not water, and hot ghee pulls it out in seconds. It is the finishing gloss that makes a home curry taste like it came from somewhere.

Ingredients
  • 1 to 2 tbsp Earth Dairy ghee
  • Whatever curry, dhal or vegetables you have made
  • To temper (optional): a teaspoon of cumin seeds, a dried chilli, a sliced clove of garlic, a few curry leaves
Method
  1. To temper, heat the ghee in a small pan until hot. Add the cumin, chilli and garlic and let them sizzle until fragrant and the garlic turns gold, just a few seconds.
  2. Pour the lot, ghee and all, over your finished dish.
  3. Not tempering? Simply stir a spoonful of ghee through at the end.
  4. Serve at once, while it is still crackling.
04

Sear a steak

The one ghee was born for. High heat, no smoke, a crust like the restaurant does it.

Why ghee here

Butter would burn black at this heat. Ghee doesn't. You get the browned-butter flavour and the crust, without the smoke alarm going off.

Ingredients
  • 1 good steak, thick cut
  • 1 to 2 tbsp Earth Dairy ghee
  • Salt and pepper
  • A sprig of thyme or rosemary (optional)
  • 1 clove garlic, smashed (optional)
Method
  1. Take the steak out a good half hour before you cook. Pat it bone dry and season it hard with salt.
  2. Get a heavy pan properly hot. Add the ghee and let it shimmer.
  3. Lay the steak down and leave it alone. Let the crust build, two to three minutes.
  4. Flip. Add the thyme and garlic now if you're using them, and spoon the hot ghee over the top.
  5. Cook to your liking, then rest it on a board for as long as it cooked.
  6. Slice against the grain.
05

Ghee coffee

If you're feeling adventurous. The label did say.

Why ghee here

It sounds strange right up until the first sip. Blended in, ghee gives coffee a round, almost creamy body with no milk in sight, and a slow warmth that carries the morning.

Ingredients
  • 1 cup hot black coffee, freshly brewed
  • 1 tsp Earth Dairy ghee
  • A pinch of cinnamon (optional)
Method
  1. Brew your coffee as strong as you like it.
  2. Add the ghee.
  3. Blend it, don't just stir it. A quick whirl in a blender or with a hand frother is what turns it silky rather than oily.
  4. Pour, and notice the crema on top.
Meet the ghee Skip to the paneer

The paneer

Milk that grills.

01

Paneer on the grill

Halloumi's richer cousin. Char on the outside, tender all the way in.

Why paneer

It won't melt and slide off the grill the way most cheese does. It holds its shape, takes on the char, and stays soft in the middle.

Ingredients
  • 200 g Earth Dairy paneer, cut into thick cubes
  • 1 tbsp Earth Dairy ghee, melted
  • Salt, pepper, and a squeeze of lemon
  • A pinch of chilli or your favourite spice rub (optional)
Method
  1. Toss the paneer cubes in the melted ghee with salt, pepper, and any spice you like.
  2. Thread them onto skewers, or just lay them in a hot griddle pan.
  3. Cook over high heat, turning, until each side is deep golden and lightly charred, a few minutes.
  4. Finish with a squeeze of lemon and eat hot.
02

The everyday swap

Wherever you'd reach for chicken or tofu. Better texture, no fuss.

Why paneer

No pressing, no marinating, no waiting. It goes in firm and comes out golden, and it carries whatever flavour you give it.

Ingredients
  • 200 g Earth Dairy paneer, cubed
  • 1 tbsp Earth Dairy ghee
  • Whatever vegetables you have: peppers, greens, onion
  • A sauce of your choice: soy and garlic, a curry paste, a good dressing
Method
  1. Fry the paneer in the ghee over medium-high heat until golden on a few sides, then lift it out.
  2. Cook your vegetables in the same pan.
  3. Return the paneer, add your sauce, and toss to coat and warm through.
  4. Serve over rice, over noodles, or straight into a bowl.
03

Golden paneer scramble

A weekend breakfast that eats like a treat.

Why paneer

It scrambles like egg but keeps more bite, and it turns a few things from the cupboard into a breakfast that feels like an occasion.

Ingredients
  • 200 g Earth Dairy paneer, crumbled
  • 1 tbsp Earth Dairy ghee
  • A pinch of turmeric, a chopped tomato, a little onion
  • Salt, and fresh coriander to finish
Method
  1. Warm the ghee and soften the onion and tomato with the turmeric.
  2. Crumble in the paneer and stir over gentle heat until hot and golden in patches.
  3. Season, scatter with coriander, and pile onto warm toast or roti.

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