Wash and clean the Vegetables. Cut the baby corns into 1 inch pieces. Chop onions into thin slices. Cut the tomatoes into tiny pieces.

Blanch the corn pieces for 3 minutes and then strain them immediately.

Take a pan on medium flame, add 1 tbsp of oil to saute the blanched corn pieces. Fry them until they are Golden. Take them out.

Add a Little oil to the same pan. Once the oil gets heated up, add mustard seeds, let them crackle. Then, add sliced onions and saute them until they are light golden brown in colour. Add the ginger garlic paste. Mix them. You can add a pinch of sugar if you want to. I often do. :)

Once the onions are fried, add in tomatoes and a little salt, so that, tomatoes can release all the moisture. Fry until they are completely mushy. Add the green chilli.

Add in all the spices except for the garam masala. We will add that later. Mix well and cook until the oil is separated.

Add milk. Mix well. After that, add those fried corn pieces. Add 2 cups of water.

Add salt if required. Cover the pan with a lid. Bring it to a boil. After 5 minutes add garam masala. Mix well, and cook the curry for another 2-3 minutes.

Serve it hot with steamed rice or roti.