Melt the butter in a saucepan over medium heat and bring to a low, even simmer. Crumble in the curry leaves.

Note: I used a simmer plate for even heat distribution and a stainless saucepan with convenient side spouts. Because life should be easier, right?

The total cooking time to make ghee is about 10 minutes.

As the butter simmers it will become foamy after about five minutes, and a few minutes later the foam will subside. This is the water simmering off. Continue simmering until the solids falling to the bottom turn a light golden brown.

Remove from heat.

Place a paper towel in a mesh strainer over a heat proof jar or measuring cup. Pour the ghee through the paper towel to strain.

Your finished ghee will be like liquid gold!

Curry leaf infused ghee is a tasty “secret ingredient” for recipes. But why not have multiple ghee flavors with spices on hand as an instant flavor booster for any meal?

Niter kibbeh is a spice infused clarified butter that is used in Ethiopian cuisine. That’s why we used fragrant and slightly spicy North African Berbere, which also gave the ghee a gorgeous reddish color and would be great for roasted potatoes or sautéed greens.

For an exotic Southeast Asian flavor profile, definitely use Indonesian Ayam. This savory golden blend infused in ghee would work well with seafood, chicken, or rice.

If you’re adventurous, we suggest using a staff favorite from Turkey, Urfa Biber. The deep, rich, chocolatey, smoky notes of this mild chile will make a gorgeous and flavorful addition to any meat, seafood, or vegetable dish.