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Corn in Yogurt

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“Found on alleasyrecipes.com. Posted for ZWT8-India.”
READY IN:
25mins
SERVES:
6-8
YIELD:
1 sauce
UNITS:
US

Ingredients Nutrition

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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