Groundnut Oil (Peanut Oil)
The golden oil that rules Gujarat's kitchen! The sweet aroma of nuts makes the vegetable curry shine
Description
Oil pressed from peanuts (groundnuts). Alongside mustard oil and coconut oil, holds absolute status as daily cooking oil in specific Indian regions (Gujarat state and Central India).
Classification: For Maniacs,Plant Oil,Savoriness
Shops selling Groundnut Oil (Peanut Oil)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Peanuts(Groundnuts)
Instructions
- When making Gujarat cuisine's characteristic 'slightly sweet veg curries', heat this peanut oil in a pot.
- Toss mustard seeds, cumin, Hing (Asafoetida) into oil for tempering.
- The oil's inherent nutty, sweet savory aroma fuses with spices, granting heavy richness satisfying without meat to vegetarian dishes. Excellent as frying oil too (high smoke point).
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Vegetable oil and a little roasted peanut paste (as sub for savoriness)
Pairing
Gujarati veg curries (Shaak), Dal, Various fried foods
Trivia
[Hardcore] 'Moongphali' means peanut, 'Tel' means oil. Often substituted with 'vegetable oil' in Japanese Indian recipes, but the true identity of West Indian home cooking's 'that rustic deep richness' lies in this oil. High smoke point makes it one of the best oils for Indian high-heat spice frying and long deep-frying.
Eating tips & etiquette
[Unique Usage] Vigorously pour tempered piping hot peanut oil over Gujarat snacks (Dhokla etc.) mixing sweet/sour/spicy, tasting the oil's savoriness as a dish coating!
Allergen
Peanuts