In a pan, add little oil and fry capsicum for 2 minutes in medium flame.
In the same kadai, add cubed onion with little oil and fry until it turns golden here and there.
Grind it with roughly chopped tomatoes to a smooth puree.
In the kadai, add oil and temper with cardamom, clove and cinnamon. Add the ground puree. Cover with lid as it splutter a lot.
After few minutes, say 2-3 mins, the spluttering will subside, add ginger garlic paste to it and fry for 2 more minutes.
Add red chilli, garam masala, turmeric powders along with kasoori methi and salt.
Fry until oil separates in medium flame.
Add the cooked corn to it and fry for 2 more minutes.
Add 1 cup water and boil for 3 minutes. Put the flame to low and add cream slowly stirring.
The gravy should not boil so keep the flame always in low after adding cream.
Add the fried capsicum and mix well. Heat for a minute and switch off the flame.