. Boil the corn kernels in presser cooker or a pot.
. Chop onions and make dices of capsicum, make the puree of tomatoes.
. Make a paste of ginger and garlic.
. In a pan heat oil and add cumin seeds and let them turn golden in color.
. Add the chopped onions and cook for about 1 min or until they become translucent.
. Once onion are cooked add ginger and garlic paste and cook till the raw flavor goes off.
. Now add tomato puree and cook for about 2 minutes.
. Once the tomatoes oozes out oil add dry spices like coriander powder, cumin powder, turmeric powder, red chili powder and salt to taste.
. Cook till all the masalas blends well with the gravy.
. Add diced capsicum and water, close the lid and cook for about 3 min till the capsicum softens.
. Time to add boiled corn kernels and give a quick stir.
. Then add garam masala, kasuri methi and cook for about 2 min and the curry is ready.
. Garnish it with fresh coriander leaves and serve hot with roti, paratha or rice.