Cold-Pressed Groundnut Oil

1 litre

Rs. 593.00

Rs. 593.00 Rs. 625.00

Cold-Pressed Groundnut Oil

Rs. 593.00

Rs. 625.00 Rs. 593.00

शाहजी मूंगफली का कच्ची घाणी तेल · शाहजी मेरठ

Wood-pressed from premium Gujarat and Tamil Nadu groundnuts. Rich nutty aroma, golden colour, ideal for frying, tadka, and everyday Indian cooking.

Rich nutty aroma. Natural. Cold pressed. Gujarat sourced.

Cold-Pressed Groundnut Oil

Since 1957

No Additives · No Preservatives

NABL Tested Every Batch

Meerut Dairy Belt

Three Generations · One Method

Complete Your Shahji Pantry

Perfectly Paired With

Handpicked products that pair beautifully with your everyday favourites.

0%

Chemical refining · Kachi ghani cold-pressed only - no solvent extraction, no deodorising, no bleaching

0%

100% cold-pressed groundnut - no dilution with cheaper refined oils

67+

Years of dairy heritage in Meerut. Same city, same method

100%

Batches NABL lab tested before dispatch. No exceptions, no random sampling

Shahji Cold-Pressed Groundnut Oil 1 litre glass bottle displayed with raw unshelled peanuts

"Refined groundnut oil fries food. Kachi ghani groundnut oil fries food cleanly - mild, stable, with a natural nuttiness that makes deep-fried food taste the way it should."

Why Cold Pressed Groundnut Oil - Specifically

The Mild Oil That Fries Clean.

Groundnut oil is the first choice for deep frying across South India and increasingly across the rest of the country - because it fries clean, holds high heat without breaking down, and does not impart a strong flavour to fried food. Kachi ghani cold-pressing preserves the natural tocopherols (vitamin E), the mild nutty character, and the natural fatty acid profile of the groundnut. Commercial refined groundnut oil uses hexane solvent extraction followed by high-temperature refining and deodorising - both of which strip these natural compounds. Kachi ghani does none of that. The difference is in the frying - cleaner, more stable, and with a subtle nuttiness that refined oil cannot match.

Full guide: What Is Kachi Ghani? The Cold-Press Difference Explained

Zero Chemical Refining

Commercial refined mustard oil goes through solvent extraction with hexane, followed by high-temperature deodorising, bleaching, and neutralisation - processes that strip the oil of its natural compounds. Shahji kachi ghani uses only mechanical cold-pressing. Zero chemical refining. Zero solvents. What the press produces is what you receive.

No Solvent Extraction

Commercial groundnut oil production uses hexane solvent to maximise yield from nuts - the solvent is removed by heating, but traces may remain. Cold-pressing extracts oil through mechanical pressure only. No solvents used. Lower yield per nut, but nothing unwanted in the oil. You taste what was in the nut, not what was in the extraction process.

High Smoke Point · Stable at Heat

Cold-pressed groundnut oil has a naturally high smoke point of approximately 230°C - high enough for deep frying, stir frying, and Indian tadka. The oil is also naturally stable at high temperatures due to its high oleic acid content. Frying in kachi ghani groundnut oil gives a cleaner result with less smoke and less breakdown than most refined alternatives.

Mild Flavour - Cooks Clean

Unlike mustard oil, kachi ghani groundnut oil is mild - it does not impose its own character on food. Deep-fried snacks taste of the snack, not the oil. South Indian curries taste of the spice, not a competing fat. This neutrality is the reason groundnut oil is the preferred frying medium across South India and in professional kitchens. Mild does not mean tasteless - it means the oil knows its role.

Cleaned. Cold-Pressed. Settled. Sealed.

Whole groundnuts are cleaned, then cold-pressed in the traditional kachi ghani method. No heat, no solvents, no refining. The oil settles naturally, is lab tested, then sealed. What you receive is exactly what the press produces.

Fresh raw peeled peanuts used for cold pressing

मूंगफली - Groundnut

Whole Groundnuts · Cleaned

Whole groundnuts are sourced and cleaned before pressing - no dehulling additives, no pre-treatment, no chemical conditioning. The nuts go into the press whole, shell-removed but fully intact. The quality of the oil begins with the quality of the nut.

Traditional mechanical cold pressing extraction of groundnut oil

कच्ची घाणी - Cold Press

Cold-Pressed · No Heat

Groundnuts are cold-pressed in the traditional kachi ghani method - a slow mechanical press that extracts oil through pressure without generating heat. No hexane solvents. No chemical extraction. The low-temperature pressing preserves the natural fatty acid profile, the mild nutty character and the naturally occurring tocopherols (vitamin E) that heat and solvent extraction degrade.

Natural settling of freshly extracted cold-pressed groundnut oil in a stainless steel container

स्थिरीकरण - Settling

Natural Settling · No Refining

Freshly pressed oil settles naturally - fine groundnut particles sink while clear oil rises. No bleaching. No deodorising. No chemical refining. No high-temperature processing. The warm golden colour and mild nutty aroma are fully preserved because nothing is done to strip them. What settles is what gets bottled.

Lab testing of Shahji cold-pressed groundnut oil for purity and quality assurance

परीक्षण - Testing

Lab Tested · Then Sealed

Every batch is sent for laboratory testing before dispatch - purity, adulteration (blending with cheaper solvent-extracted or refined oils), and fatty acid profile. Certificate available for every batch.

Full guide: What Is Kachi Ghani? The Cold-Press Difference Explained

Shahji cold-pressed groundnut oil being poured from a bottle into a hot pan for cooking

What You See in the Bottle

The Golden Colour Is the Proof.

Open Shahji Kachi Ghani Groundnut Oil and you notice a warmth in the colour - a deeper, richer golden than the pale refined groundnut oil most households are used to. First-time buyers of kachi ghani often ask what the difference is. Here is the answer:

The deeper golden colour comes from natural carotenoids and tocopherols (vitamin E) present in the groundnut - compounds that are removed during the bleaching and deodorising stage of refined oil production. Cold-pressed kachi ghani oil retains them fully. The colour is not a defect - it is a marker of what was preserved. Refined groundnut oil is pale because those natural compounds were stripped out. Kachi ghani is golden because they were not.

0%

Chemical refining

Kachi ghani only - no bleaching, no deodorising

230°C

Smoke point

Safe for deep frying, stir frying, and Indian tadka

18mo

Shelf life sealed

No preservatives · naturally stable at room temperature

✓ A fine natural sediment at the bottom of the bottle is normal in kachi ghani groundnut oil - this is nut residue, not a defect. Gently swirl before use. Store in a cool, dark place away from direct sunlight.

Full guide: What Is Kachi Ghani? The Cold-Press Difference Explained

Frequently asked questions

Refined groundnut oil is extracted using chemical solvents or high heat, then bleached and deodorised to make it clear, odourless, and uniform. This removes the natural antioxidants, vitamin E, and the nutty flavour that make groundnut oil genuinely nutritious. Cold pressed groundnut oil is extracted through mechanical pressure alone - no heat, no chemicals. The natural colour, aroma, flavour, and nutritional content remain fully intact. If your current groundnut oil has no smell or taste, it has been refined and processed.

No - if you or anyone in your household has a peanut or groundnut allergy, do not use this product. Cold pressed groundnut oil retains natural peanut proteins that are removed during the high heat refining process. These proteins are what trigger allergic reactions in peanut-allergic individuals. Refined groundnut oil is sometimes tolerated by peanut-allergic people because the proteins are destroyed in processing - cold pressed oil cannot make the same claim. Always check with your allergist before using any cold pressed nut oil.

Cold pressed groundnut oil has a pleasant, naturally nutty aroma and a mild peanut flavour - noticeably different from the tasteless refined version but not overpowering. In cooking it adds a warm, rounded depth to dishes that refined oil cannot. Most people find the flavour enjoyable rather than strong - it works particularly well in stir fries, tadka, and South Indian and Gujarati cooking where groundnut oil is the traditional fat. If you are new to cold pressed oils, the natural flavour will likely be a pleasant surprise.

Yes. Cold pressed groundnut oil has a smoke point of approximately 220°C - one of the highest among cold pressed oils and fully suitable for deep frying, stir frying, and high heat sautéing. It is stable at cooking temperatures and does not break down into harmful compounds in normal use. This makes it one of the most versatile cold pressed oils for Indian cooking where high heat applications are common.

Yes. Our groundnut oil is extracted purely through mechanical cold pressing - the groundnuts are pressed under controlled pressure with no external heat applied and no chemical solvents used at any stage. The oil that comes out is filtered minimally and bottled - nothing is added, nothing is removed. The natural nutty aroma, golden colour, and slightly cloudy appearance are all evidence of genuine cold pressing. A clear, odourless groundnut oil has always been refined.

The darker golden colour comes from natural pigments, antioxidants, and compounds present in groundnuts that are preserved during cold pressing. Refined groundnut oil is bleached as part of the refining process to achieve a pale, uniform appearance - this bleaching removes these natural compounds along with the colour. The darker colour of cold pressed oil is a sign of nutritional richness, not impurity. The oil may also appear slightly cloudy - this is natural sediment from the groundnuts and settles harmlessly at the bottom of the bottle.

Yes - it is one of the most versatile cooking oils in our range. Use it for deep frying, tadka, stir frying, sautéing, and roasting at high heat. It works equally well in Gujarati dal and sabzi, South Indian tempering, Rajasthani cooking, and Bengali fish frying - all traditions where groundnut oil is historically the preferred fat. It can also be used as a base for salad dressings and marinades where a mild nutty flavour is welcome.

Why Customers Love Our Cold-Pressed Groundnut Oil

Verified reviews from customers who appreciate the nutty aroma, light texture, and heart-healthy benefits of Shahji Cold-Pressed Groundnut Oil.

This groundnut oil is exceptionally light and clean. I’ve switched to this for my daily cooking because it doesn't leave an oily residue. It has a mild, pleasant nutty aroma that enhances the flavour of my vegetables without overpowering them.

V

Vikram Malhotra

I use this for deep-frying and everyday sautéing. The smoke point is excellent, and it maintains its stability under high heat. It feels much healthier than the commercial refined oils I used to use, and the taste is remarkably fresh.

S

Sanya Desai

It’s hard to find high-quality cold-pressed groundnut oil these days, but Shahji has nailed it. You can tell it’s been extracted slowly - it has a rich, golden colour and a purity you can actually taste. It’s a kitchen essential for our traditional family recipes.

S

Suresh Reddy

I love that this oil is naturally cholesterol-free and rich in nutrients. My curries and stir-fries taste much more authentic now. It’s clear that no heat or chemicals were used in the process - the quality is just superior.

P

Pooja Sharma

This has become our go-to oil for all types of cooking. Whether I am making a quick lunch or a elaborate dinner, it provides a consistent, clean base. Knowing it is cold-pressed gives me complete confidence in what I am feeding my family.

R

Rahul Mehta