Corn In Yogurt

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 teaspoon yellow mustard seeds
• 1/8 teaspoon fenugreek seeds
• 2 tablespoons ghee or 2 tablespoons butter
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground ginger
• 1/2 teaspoon asafetida powder (optional)
• 2 garlic cloves, peeled and minced
• 2 medium yellow onions, peeled and chopped
• 2 tablespoons water
• 1/4 teaspoon turmeric
• 4 jalapeno peppers, seeded and chopped
• 20 ounces frozen corn kernels, thawed and drained
• 2 1/2 cups yogurt
• 1 1/2 tablespoons butter
• 1 tablespoon chopped fresh coriander (garnish)

Recipe

• 1 in a small covered frying pan, toast the mustard seeds and fenugreek in 1 teaspoons of the ghee. use a lid on the pan, as the mustard seeds will pop.
• 2 place in a mortar and add the red pepper flakes and ginger. pound into a paste; set aside. heat a 4-qt. saucepan and add the remaining ghee, asafetida, and garlic.
• 3 saute for a couple of minutes and add the onion, then saute until golden brown and tender. add the water, pounded ingredients, and turmeric. cook a few minutes longer.
• 4 add the jalapenos, corn, yogurt, and butter. simmer 5 minutes.
• 5 garnish with chopped coriander.