Put sweet corn kernels in a pressure cooker. Add 1/4 cup water. Cook until 1 whistle.
Blend onions and tomatoes separately in a mixer jar.
Put a pan on gas stove. Add butter. Let it melt. Add oil. Heat upto smoking point. Add bay leaf and cardamoms.
Add onion and ginger garlic paste. Saute all until brown. Add tomato puree. Stir well. Saute all until it leaves the bottom of pan.
Add all dry ingredients. Mix all properly. Again saute for 1-2 minutes. Add milk cream. Stir all.
Add 1 and 1/2 cup water. Bring it a boil. Add sweet corn kernels.
Cook on medium heat gravy thickens.
Add coriander leaves.
Drizzle some cream and serve with tandoori roti or nan.
