10 ways to use extra virgin olive oil in Indian cuisine

Dal tadka  Lentils cooked with a tempering of garlic, chillies and mustard seeds in extra virgin olive oil instead of ghee.

Palak paneer A spinach and paneer curry where olive oil enhances the flavour while keeping it light and nutritious.

Chana masala  Spicy chickpea curry made with onions, tomatoes and olive oil for a heart-healthy twist.

Baingan bharta Roasted, mashed eggplant cooked with garlic, onions and tomatoes in olive oil for a rich and smoky flavour.

Aloo gobi  This is a stir-fried potato and cauliflower dish prepared with extra virgin olive oil for a lighter and aromatic touch.

Vegetable pulao Vegetable pulao is a fragrant rice cooked with vegetables and spices, using olive oil for a healthier alternative to butter.

Tandoori chicken  Marinated chicken roasted to perfection, with olive oil adding moisture and a subtle depth of flavour.

Methi thepla  This is a Gujarati flatbread made with fenugreek leaves, whole wheat flour and olive oil for a softer texture.

Paneer bhurji Scrambled paneer cooked with onions, tomatoes and spices in extra virgin olive oil for a fresh taste.

Masoor dal soup A comforting, protein-rich lentil soup prepared with olive oil for a smooth and wholesome finish.

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