Ghee is often added at the end of cooking in Indian dishes to enhance flavor and aroma, as its delicate nutty notes are best preserved when not subjected to prolonged high heat. It also adds a rich, glossy finish to the dish.
Adding ghee at the end of the cooking process, often referred to as 'tempering' or 'finishing' with ghee, serves several key purposes. First and foremost, it maximizes the flavor impact. Ghee has a distinct, nutty, and slightly sweet flavor profile that can be diminished when cooked for extended periods at high temperatures. By adding it towards the end, these delicate flavors are preserved and become more pronounced.
Secondly, ghee adds a beautiful sheen and richness to the dish. It coats the ingredients, creating a visually appealing glossy finish that enhances the overall presentation. This also contributes to a more luxurious mouthfeel.
Finally, in some dishes, ghee is used as a medium to infuse additional flavors. Spices like cumin seeds, mustard seeds, or dried chilies are briefly heated in the ghee before being poured over the dish. This allows the ghee to act as a carrier, distributing the aromatic compounds of the spices throughout the dish.
Use high-quality ghee for the best flavor. Homemade ghee or ghee made from grass-fed cows will have a richer and more complex flavor profile than commercially produced ghee.