​6 ways to reduce oil in Indian curries​

Indian curries are known for their bold flavours, slow cooking, and that glossy layer of oil floating on top. But let’s be honest, while that oil might look tempting, it’s not always needed. Today, meals are lighter, faster and more everyday. And the good news is, you don’t have to sacrifice flavour to cut down on oil. With a few simple tweaks, curries can stay just as delicious. If you're looking for easy changes that make a big difference, here’s where to start.

Instead of frying spices in oil at the start, try dry-roasting them. Whole jeera, dhania seeds, and even red chillies release beautiful aromas when toasted in a dry pan. Once ground or crushed, they add a deep, toasty flavour to your curry without needing too much oil in the tempering.

A smooth onion-tomato base blends better and cooks faster, which means you don’t need excess oil to bhuno it endlessly. Soak onions for a few minutes, chop tomatoes well, and use a blender to make a silky masala. The smoother the paste, the easier it is to cook it through with minimal fat.

Often, oil is used to stop things from sticking to the pan. But a little patience and a splash of water now and then can do the same trick. Keep the flame on medium, stir gently, and let the masala cook slowly. This helps bring out flavours while keeping the oil to a minimum.

Using ingredients like boiled dal, pureed pumpkin or grated lauki not only thickens the curry but also adds richness without needing more fat. They blend into the gravy, improve texture, and bring fibre, vitamins and a sense of fullness.

Instead of ending your curry with a spoon of ghee or oil, try finishing it with fresh herbs, lemon juice, or roasted spice powders. Coriander leaves, kasurimethi or a touch of garam masala at the end make the dish aromatic and satisfying without any extra oil needed.