Vegetable oil

Although ghee has an appealing richness - it’s not the healthiest of choices for cooking. Bland-flavoured oils - sunflower, groundnut or corn oil all make good options for everyday meals.

Yogurt

Most people set their own yogurt in India - Greek-style yogurt makes a decent alternative. When adding it to hot curry masala, take care to add a dollop at a time as it has a tendency to be quite temperamental and could split. When using yogurt-based marinades for kebabs and tandoori grills, chefs tend to use very thick yogurt – soft curd cheese beaten with a dash of milk works well too.

Clarified butter

Ghee has a distinctive, almost nutty, buttery character and can be bought in cans from South Asian shops and large supermarkets. The great thing is that ghee can be heated to a high temperature without burning. It’s similar in taste to clarified butter – melt unsalted butter in a pan and set aside for a few minutes. This gives the milky solids a chance to settle at the bottom of the pan. Pour the clear, clarified butter into a small bowl and discard any milky residue.

Pastes

Indian cooking makes much of silky smooth pastes, and that goes for onions, nuts, garlic and ginger too. Most homes in South Asia have a grinding stone where veggies, herbs and spices are pulverised and pounded, often with water.

The extra water helps prevent ingredients from catching and scorching on the bottom of the pan, plus the pastes act as a natural thickener and add richness. Authentic Indian curries never have flour in the ingredient listing.

Use a food processor for speedy results and be generous with the water. Not to worry if the pastes look a bit soupy – all the water will disappear once you tip it into the hot pan.

Many spices benefit from a few seconds of frying – especially turmeric, chilli powder and ground coriander. If you’re worried about them burning and becoming bitter, it’s a good idea to combine the ground spices with water before adding them to the pan.

More top tips and Indian kitchen secrets...