Firstly, in a pan add water, corn kernels, turmeric powder, salt, and sugar. Boil corn kernels for 2-3 minutes.

After 2-3 minutes, sieve water from boiled corn kernels.

Now in a mixture jar, add tomatoes, green chili, ginger, and garlic paste. Grind it into a smooth paste.

In a kadai, add 3 tbsp oil and capsicum pieces. Sauté till capsicum become slightly soft.

Then add 1 tbsp butter in a pan, add cumin seed, bay leaf, cinnamon and cardamom.

Then add chopped onion and saute until onions turn golden brown.

Further add turmeric powder, red chilli powder, coriander powder, cumin powder and some water. Sauté until the spices turn aromatic.

Then add tomato gravy and salt. Cover and cook tomatoes till become soft, and mashy and oil separate from it.

Now in a grinding jar add soaked cashews and magajtari seeds, milk and malai. Grind into a smooth paste. The white paste is ready.

Add the white paste into tomato gravy and cook till it separates oil from the sides.

Then add boiled corn kernels and capsicum pieces. Mix well.

add ¾  cup water and mix adjusting consistency as required. Cover and cook for 5 minutes.

Further add garam masala, kasuri methi and Mix well.

Add butter and coriander leaves. mix well and cook for 2 minutes.

Finally serve corn capsicum masala with grated paneer and enjoy with roti or naan.