Aims: Edible vegetable oils are prone to quality deterioration through oxidation and microbial degradation resulting in nutritional loss and off-flavours. Deterioration in oil quality may contribute to the formation of reactive and toxic post oxidation products, which ultimately pose health risks including cancer and inflammation. The aim of this study is the qualitative evaluation of the edible oils that are used for cooking purpose in Meghalaya. Study design: This study was designed for selecting good quality edible oil among various edible oils available in the local market of Meghalaya. Place and Duration of study: Different 12 brands of oil samples were purchased from local market of Shillong city of Meghalaya. The research was carried out at State Food Testing Laboratory, Chemical Department, Shillong, Meghalaya in the month of April-August. Methodology: In this paper an attempt has been made to evaluate the physicochemical properties such as Moisture Content, Acid Value, Iodine value, saponification value, and Presence of Argemone Oil and Mineral oil of some available edible oils in Meghalaya using standard methods. Results: In this study oils from different brand were investigated to determine the physicochemical properties like moisture content, acid value, free fatty acids, saponification value (SV), iodine value (IV). The moisture content observed is observed in between 0.03-1.35%. On the other hand, the highest and lowest saponification value was obtained from scooter rice bran oil (194.54 mg KOH/g) and Kissan mustard oil (174.93 mg KOH/g) respectively. It was observed that acid value is highest in refined rice bran oils (1.29 mg KOH/g). On contrary highest iodine value was observed in Teer refined soyabean oil (141.83 mg I2/g). Conclusion: The results will help us in selecting good quality edible oil.