Corn in Yogurt

Ingredients

1 teaspoon yellow mustard seeds
18 teaspoon fenugreek seeds
2 tablespoons ghee, or 2 tablespoons butter
14 teaspoon red pepper flakes
14 teaspoon ginger, ground
12 teaspoon asafetida powder, (optional)
2 garlic cloves, minced, peeled and
2 medium yellow onions, chopped, peeled and
2 tablespoons water
14 teaspoon turmeric
4 jalapeno peppers, chopped, seeded and
20 ounces corn kernels, frozen, thawed and drained
2 12 cups yogurt
1 12 tablespoons butter
1 tablespoon coriander, fresh, chopped, (garnish)

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.