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

After 3 minutes, sieve water from boiled corn kernels.

Now in a kadai, add 3 tbsp oil and 1 tbsp butter. Once the oil is hot, add cumin seed, chopped garlic, ginger and green chilli.

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

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

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

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

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

add 1 cup water and mix adjusting consistency as required.

Then add boiled corn kernels. Mix well and cook for 5-7 minutes.

Further add garam masala, kasuri methi and chopped coriander leaves. Mix well

Finally serve masala corn sabji with grated cheese and enjoy with roti or naan.