Corn In Yogurt - cooking recipe

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)

Preparation

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.