Take a kadai add a teaspoon of oil and sauté onions till transparent, then add tomatoes and garlic sauté till raw smell leaves and tomatoes turn mushy. Cool down.
Transfer to a mixer jar and grind to a smooth paste.
Pressure cook corn for 3-4 whistles and set aside.
Heat butter in a pan, add onion, ginger garlic paste and sauté till onions turn transparent & then add onion tomato paste.
Add red chilli, coriander and garam masala powders, give a quick mix and keep cooking for few mins till it becomes thick.
Add required salt. Now get ready with chopped capsicum.
In a separate pan add little oil and roast capsicum for 5mins, set aside.
Then add 1/2 cup water and let the gravy boil for few mins. Then add fresh cream.
Let the gravy boil in low flame for 2mins. Add tomato sauce boiled sweet corn.
Then capsicum, let the gravy boil for few mins.
Finally garnish with chopped coriander leaves and kasoori methi.
After it gets cooled, add lemon juice and serve.
Serve Corn Capsicum Gravy with phulka or veg pulao or plain steamed basmati rice.