Cut 🌽 corns into thick pieces, add water, salt mix well and boil them, when done, keep boiled corn pieces 🌽 separately, don't throw way corn soup, keep it in separate bowl, it will be used in the gravy later.

Heat oil, add cumin seeds when start to crackle, add finely chopped onions 🧅, cook until little golden, add Ginger- garlic paste 🧄 mix well, cook for a min.

Add crushed roasted peanuts cook on low - medium flame, add finely chopped tomato 🍅, ready made tomato paste 🍅 mix well, cook for 2 mins, add salt 🧂, kashmiri red chillies powder 🌶️,mix well.

Add coriander & cumin powder, mix well, whisk yogurt nicely, add in, cook on medium flame, when oil comes out, add boiled corn pieces 🌽 mix well, finally add corn soup, let it boil for 20 mins, but check water in between.if you need water, add more water.

When gravy becomes thick, remove and serve hot with plain rice 🍚.

Garnish with chopped coriander leaves, chopped finely green chillies.

Note: once you have boiled corns🌽, measure the corn soup, how many cups are left, adjust with water when you need more.

Tip: check consistency of the gravy, don't make too thick gravy, leave little water in the gravy.