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Take tadka pan and heat ghee in it. Add black mustard seeds.
Let the seeds splutter while covering the pan with lid.
Add green chilli, Asafoetida, turmeric and salt. Saute for 15 seconds only.
Close gas while you saute the spices because Tadka pan is small and the burner is big which is directly hitting the core area. So to avoid burning the spices, saute with residual heat.
Now add malai and quickly stir for only 10 seconds and not more than that else the malai will start to convert into ghee.
Like this
Now switch off the gas and add fresh coriander. Stir and your Spicy Malai dip is ready!
Serve it with hot Paranthas (flat wheat breads) or chapatis or mixed Parantha. Do try once and let me know your feedback