In a wok heat oil, add whole garam masala of cloves, cinnamon, cardamom, bay leaf, sliced onion. On medium flame cook to have onions translucent

Add cubed tomatoes, whole Kashmiri red chillies and sliced green chilies, garlic, ginger, coriander leaves stem chopped and add enough water to cook on low flame for 15 mins while stirring. Cover and cook.

Set aside to cool. Discard the bay leaf

In a blender add the mix and blend smooth. Set aside. The base is ready

In a wok heat ghee and add sliced onions, garlic, ginger and cook until translucent. Add tomato base and cook on low flame for 10-15 mins, stirring. Add makai or boiled corn and cook.

Add red chilli powder, cumin powder, coriander powder, turmeric powder, salt and stir.

At this point put a heated charcoal into a bowl, add a tsp of ghee and cover the wok for 10 mins on slow flame to infuse the smokiness.

Discard the charcoal and add tomato slices, capsicum juliennes and chopped coriander leaves. Stir and set aside

Plate with Tandoori Roti or any Indian bread. In the bowl add a heated charcoal on a onion ring and a tsp of ghee and cover the bowl again. Remove after 10 mins