You should be able to find ghee in stores specializing in East Indian (or possibly Middle Eastern) food.

According to Madhur Jaffray's "An Invitation to Indian Cooking":

"There are two kinds of ghee. Usli ghee or clarified butter is used rarely. The more commonly used ghee resembles American shortening and is a mixture of various vegetable oils."

So if you want clarified butter, just follow Kerry's directions. If you go store-bought, you may end up with something fairly neutral, not much different from Crisco or Mazola oil.

When I'm cooking Indian food at home, I just use butter.