10 Gujarati Dishes Where Peanut Oil Makes All the Difference

Gujarati food is a beautiful balance of sweetness, spice, restraint, and warmth. It doesn’t rely on excess heat or heavy masalas — instead, it draws depth from thoughtful cooking techniques, careful tempering, and ingredients that work in harmony. One such ingredient, deeply rooted in Gujarati kitchens, is peanut oil.

Used for frying, tempering, and slow cooking, peanut oil has long been the backbone of Gujarati cuisine. Its clean flavour, high smoke point, and ability to carry spices gently make it an essential part of everyday meals. When crafted with care, as in Theoveda Organique’s Premium Virgin Peanut Oil, it supports the dish without overpowering it.

Here are 10 classic Gujarati dishes where peanut oil plays a quiet yet essential role.

1. Thepla

A staple in every Gujarati household, thepla depends on oil for softness and shelf life. Using peanut oil in the dough and while shallow-cooking adds warmth, aroma, and flexibility — keeping thepla soft even hours after cooking.

2. Undhiyu

This iconic winter dish is layered, slow-cooked, and deeply rooted in tradition. Vegetables, methi muthiyas, and spices are brought together with generous use of peanut oil, allowing each element to cook evenly while absorbing flavour without heaviness.

3. Methi Gota

Crisp on the outside and fluffy inside, methi gotas are traditionally deep-fried in peanut oil. Its stability at high temperatures ensures even frying while enhancing the earthy notes of fresh fenugreek leaves.

4. Sev Tameta nu Shaak

A simple yet soulful dish, this tomato-based curry relies heavily on tempering. Peanut oil carries mustard seeds, sesame, and asafoetida gently, creating a balanced base that supports both sweetness and spice.

5. Ringna no Olo

Smoky roasted brinjal mashed with spices and raw oil — this dish is all about restraint. A drizzle of peanut oil adds body and depth without dulling the brinjal’s natural smokiness.

6. Gujarati Kadhi

Light, comforting, and mildly sweet, kadhi depends on its tempering for character. Peanut oil allows spices like cloves, cinnamon, and curry leaves to bloom gently, keeping the kadhi clean and soothing.

7. Khaman Dhokla (Tempering)

The soul of khaman lies in its vaghaar. Heated peanut oil poured over mustard seeds, green chillies, and curry leaves seeps into the spongy dhokla, enhancing aroma and flavour without making it oily.

8. Batata nu Shaak

Potatoes cooked with minimal spices rely on oil for structure and mouthfeel. Peanut oil helps achieve soft, well-coated potatoes that absorb spices evenly and remain light on the palate.

9. Patra

Colocasia leaves rolled, steamed, sliced, and then shallow-fried. Peanut oil helps crisp the outer layer while keeping the inside soft, making patra both textured and flavourful.

10. Dal Dhokli

A one-pot comfort dish, dal dhokli comes alive with its tempering. Peanut oil ensures mustard, cumin, and asafoetida release their aroma slowly, enriching the dal without overpowering it.

Why Peanut Oil Belongs in Gujarati Cooking

• Complements mild and sweet flavour profiles
• Handles both frying and slow cooking
• Enhances tempering without bitterness
• Keeps food light and digestible
• Respects the integrity of simple ingredients

Closing Thought

Gujarati cuisine doesn’t chase intensity — it values balance. And peanut oil fits seamlessly into this philosophy. When pure and thoughtfully made, like Theoveda Organique’s Premium Virgin Peanut Oil, it becomes more than a cooking medium — it becomes part of the dish’s character.

Quiet, dependable, and deeply rooted in tradition —
just the way Gujarati food has always been.