Corn In Yogurt Recipe

Name: Corn In Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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)

Servings: persons

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 teaspoon yellow mustard seeds, 1/8 teaspoon fenugreek seeds, 2 tablespoons ghee or 2 tablespoons butter, 1/4 teaspoon red pepper flakes, and more.

Yes, Corn In Yogurt falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn In Yogurt

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