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This recipe calls for ghee, which is a type of clarified butter that originated in India. Unlike European clarified butter, the Indian version has been simmered until all the moisture is removed from the milk solids and the fat is amber colored, giving it a unique nutty taste. If ghee is unavailable, you can substitute melted butter.
When cooking with wine, crisp, slightly acidic whites, such as Sauvignon Blanc or Pinot Grigio, are generally better choices than full-bodied, oaky Chardonnays because they balance out the rich flavors of butter or olive oil. Red wines should be hearty—think Syrah, Zinfandel or Cabernet Sauvignon—rather than a fruity, lighter-bodied Pinot Noir or ...