Corn In Yogurt

• 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)

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.

yellow mustard seeds, fenugreek seeds, ghee, red pepper, ground ginger, asafoetida powder, garlic, yellow onions, water, turmeric, peppers, corn kernels, yogurt, butter, fresh coriander

Taken from www.food.com/recipe/corn-in-yogurt-482423 (may not work)