Grind all ingredients listed under “Masala paste” to smooth paste. Set aside.
Heat oil in pan, add bay leaf & fry for few seconds.
Add ground masala paste & sauté for 10-12 minutes in medium flame.
Add all spice powder (turmeric, red chilli, coriander & garam masala) & sauté till onion tomato & spice mixture start releasing oil. It took almost 25 minutes for me to sauté the masala well & aromatic.
Now add Baby corn, water, sugar & salt to pan. Cook for another 10-12 minutes or until baby corn are completely cooked.
If the curry appears thin, then simmer till it reaches to desired consistency. If it appears thick, then add some water & simmer.
Lastly add kasuri methi & mix well. Switch off the flame & garnish with coriander leaves.