Once hot, add the cumin seeds and let them sizzle without burning.
Add the onions and sauté until they become soft and translucent.
Stir in the grated ginger and minced garlic. Cook for about a minute, or until the garlic is fragrant.
Infusing with spices
Reduce the heat to low.
Add the cayenne pepper, turmeric powder, and garam masala.
Stir the spices into the warm oil for a few seconds to release their natural flavors.
Making the sauce
Incorporate the tomato paste and water. Stir until well combined.
Turn up the heat to medium-high. Add the corn kernels or corn slices and salt.
Let the mixture boil for 7-10 minutes or until the gravy becomes thick and fragrant.
Finishing touches
Turn down the heat to low and mix in the coconut milk.
Let the curry simmer for an additional 2 minutes to enhance its taste.
Garnish with freshly chopped cilantro.
Notes
Store the leftoverIn the Refrigerator. This corn curry is good to consume within 3-4 days.In the Freezer. Freezing the curry increases its storage period. This way, it is good to use for up to 2 months.Thawing. Leave this corn curry overnight in the refrigerator. Or gently use the microwave.Reheating. Over medium heat, cook by stirring occasionally, ensuring it heats evenly. If it seems too thick, splash in a bit of water.