Ingrédients pour Corn In Yogurt
- Yellow Mustard Seeds
- Fenugreek Seeds
- 3 tablespoons ghee
- 1/4 teaspoon red pepper flakes
- Ground Ginger
- Asafoetida Powder
- Garlic Cloves
- Yellow Onions
- 1 cup water
- 1/4 teaspoon turmeric powder
- Jalapeno Peppers
- Frozen Corn Kernels
- 1 cup plain yogurt
- 1 tablespoon butter
- Fresh Coriander
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Comment préparer Corn In Yogurt
- Heat 1 teaspoon of ghee in a small, covered frying pan over medium heat. Add 1/2 teaspoon mustard seeds and 1/4 teaspoon fenugreek seeds. Cover and cook until the mustard seeds begin to pop (about 1 minute).
- Transfer the spice mixture to a mortar and pestle. Add 1/4 teaspoon red pepper flakes and 1-inch piece of ginger, finely chopped. Grind into a coarse paste.
- Set the spice paste aside.
- Heat a 4-quart saucepan over medium heat. Add 2 tablespoons of ghee, 1/4 teaspoon asafetida (hing), and 2 cloves of minced garlic.
- Sauté for 2 minutes until fragrant. Add 1 medium onion, finely chopped, and sauté until golden brown and tender (about 5 minutes).
- Add 1 cup of water, the prepared spice paste, and 1/4 teaspoon turmeric powder. Cook for 2 minutes, stirring occasionally.
- Stir in 2 jalapeños, finely chopped; 2 cups of fresh or frozen corn kernels; 1 cup plain yogurt; and 1 tablespoon of butter.
- Simmer for 5 minutes, or until heated through and the flavors have melded.
- Garnish with 2 tablespoons of chopped fresh coriander (cilantro) before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
27g
Fat
33g
Carbs
10g
