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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 24 |
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Found on . 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) |
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.
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