Indori Bhutte Ki Kees: Creamy Corn Recipe from Madhya Pradesh

For extra creaminess: Use full-fat coconut milk instead of regular milk (or a mix of both).
Adjust the spice level: Add more or less chili powder to suit your preference. You can also use a combination of green chilies and red chilies for a richer flavor.
Don't overcook the corn: Overcooked corn can become mushy. Cook until it's tender but still retains some texture.
Fresh is best: Using fresh corn on the cob whenever possible will make a significant difference in taste and texture.

Name: Indori Bhutte Ki Kees: Creamy Corn Recipe from Madhya Pradesh
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cup Corn Kernels (fresh or frozen; or 2 large corn cobs, grated. using grated corn from cobs is recommended for best texture.); 1 tbsp Oil (vegetable or canola oil); 1 tsp Mustard Seeds (rai); 1/2 tsp Cumin Seeds; 1/4 tsp Asafoetida (hing; optional, but adds a traditional flavor); 1/2 tsp Turmeric Powder (haldi); 1/2 tsp Chili Powder (mirch; optional, adjust to taste); 1 tsp Salt (or to taste); 1 tbsp Ginger (fresh, grated); 1 Chili (finely chopped; adjust to your spice preference, green); 1 tbsp Lemon Juice (freshly squeezed); 2 tbsp Coriander (fresh, chopped); 2 tbsp Coconut (freshly grated, shredded); 1/2 cup Milk (whole milk recommended for creaminess); 1 Strawberry (for garnish, sliced)

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