Boil the corn kernels until they become soft. Heat 2 to 3 table spoon of oil .Add the onions and saute till they turn golden brown. Add the corn kernels, garlic ginger paste, ground powder, dhania -jeera powder and chilli powder.
Mix it throughly.Add the pureed tomatoes. Finally add the salt and 2 cups of water.
Cook until oil floats on top. The gravy should be thick and not watery.
Serve garnished with coriander leaves and topped with cream along with lemon wedges.