If using fresh corn cobs then boil into the pressure cooker for 2-3 whistles and then remove the kernels.
If using canned corn kernels, drain out all the liquid completely.
If using frozen corn then need to boil them in microwave, pressure cooker or boiling water. Keep in mind that frozen kernels take less time to cook compared to the fresh one.
Take all ingredients listed for making a paste (coriander leaves, onion, coconut, cashews, ginger, garlic, green chilies, and lemon juicin the grinder and make a smooth paste using little water.
Heat the oil in a pan on medium heat. Once hot add cinnamon stick and cloves, saute for a few seconds and you will get a nice aroma of the spices.
Then add prepared paste and salt.
Cook for 5 minutes or until it becomes thick.
Then add boiled corn kernels. Mix well.
Add coconut milk and water to adjust the consistency of gravy. Mix well.
Simmer the corn curry for 5 minutes uncovered with stirring in between.