Wash sweet corn and keep them aside.
Ground tomato, green chilly and ginger in a mixture grinder to make a fine paste.
Add 2 tsp oil in a wok. Add peanuts, poppy seeds, cashews and roast them for while until they turn slightly brown in color. Add tomato paste to this roasted masala.
Add rest of the oil in pressure cooked and allow it to heat. When oil is hot, add cumin seeds, turmeric powder, coriander powder into it. Stir the masala 1 to 2 times and add tomato-cashew paste and saute until oil starts separating from it.
Add sweet corn, salt and red chilly powder to the masala and stir constantly for 2 minutes. Add 1 small glass water and close the pressure cooker with lid. When it simmers once, turn off the flame. After all the steam escapes, open the lid and add garam masala in the sabzi. Yummy sweet corn curry is ready.
Take out sabzi in a bowl and garnish with some coriander sprigs. Serve steaming hot sweet corn curry with chapatti, naan or parantha and relish eating.
