Ghee is a type of clarified butter that originated in India. It's made in a similar way to clarified butter, but using a different kind of cream, and it's cooked more slowly. Ghee is simmered until all the moisture evaporates and the milk solids begin to brown, giving the resulting butter a nutty, caramel-like flavour and aroma. This extra step also gives ghee a longer shelf life and a much higher burning point, making it practical for sautéing and frying.
Saag aloo with roasted gobi curry
Spiced cauliflower
Sweet angel hair vermicelli with orange cream
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