11 Hacks to Cook Punjabi Dhaba-Style at Home

6. Use layered fats—ghee, butter, and oil—for mouthfeel

Dhabas use more than one fat, layering neutral oil for high-heat cooking and adding ghee or butter to finish for shine and mouth-coating richness. Start with a tablespoon of oil to sauté spices and aromatics; reserve a knob of ghee or butter to finish. Adding dairy at the end, especially right before serving, gives that luxurious sheen often associated with Punjabi curries. If you want lower calories, use less ghee but keep the timing—finishing with a teaspoon of butter still lifts the flavor. Desi ghee adds a nutty, toasted note that’s different from plain butter, so try small amounts to see what you prefer. In North America, you’ll find brands of ghee in Indian aisles or health-food stores; unsalted butter is an acceptable substitute if ghee is unavailable. The idea is contrast: high-smoke-point oil for cooking, low-heat fat for aroma and mouthfeel. That layering is what makes the sauce cling to bread and rice in the way dhaba curries do.