Ghee is clarified butter that is commonly used in Indian cooking. In recipes, it can be substituted with oil but ghee makes the food much more flavourful. It’s Very easy to make at home, but if it’s your first time making it, I’d suggest halving the recipe first because it can burn easily. See here for tips on how to get the most flavour out of your Indian spices.
I tried mushroom bhaji for the first time recently when a friend ordered take out from an Indian restaurant that’s pretty well known in Ontario. It was simple, delicious and oily. So I set out to make my own (for a fraction of the cost). I tried traditional recipes with and without tomato; with and without fenugreek (which isn’t in most traditional recipes but was in the restaurant’s version); a variation using curry powder; and a traditional thick sauce versus a slightly watery sauce (like the one served at Curry Original’s in Kingston, ON). Here’s my favourite mushroom bhaji recipe. See here for tips on how to get the most flavour out of your Indian spices.
Cooking with Alison 