Corn in Yogurt

Found on alleasyrecipes.com. Posted for ZWT8-India.

• Ready In: 25 mins
• Serves: 6-8
• Yields: 1 sauce

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 asafoetida 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)

Directions

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.