I might get some more responses, but here's what I have so far:
The main preparation differences between Ghee and traditional western clarified butter are that with ghee you let the milk-solids brown which gives a nice nutty flavor, and sometimes other spices are added to make an infused fat. Fenugreek and curry leaves are more typical for this in the Southern parts of India.
Also, I was surprised to discover that in India Ghee is frequently made from yogurt instead of fresh milk. It's supposed to have a deeper flavor due to the fermentation products from the yogurt.
Finally, I was even more surprised to learn that the milk solids that are left behind from Ghee production are sometimes used to make desserts...and that I've had one of these desserts before!
Here are some videos from YouTube:
Vah Reh Vah
Vah Reh Vah has a very extensive playlist of videos on Indian food prep...his recipes tend to be the simplest version of each thing as he is trying to show the techniques not the frills...so they are especially good for beginners. Also, I just really like his attitude and how much he enjoys what he's doing.
Show me the curry
This is the first time I've come across these ladies...their approach for this is different from VahChef's...but they also have a lot of other videos that might be good.