Corn in Yogurt

Recipe by CJAY8248
READY IN: 25mins
SERVES: 6-8
YIELD: 1 sauce
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
  • 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.
  • 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.
  • Add the jalapenos, corn, yogurt, and butter. Simmer 5 minutes.
  • Garnish with chopped coriander.
Advertisement