Remove the corn kernels from the corn cob. It should be roughly around 1 cup.

Thaw the frozen corn kernels.

Finely chop shallots.

Soak 7 -8 cashew kernels in hot water for 20 minutes.

To a blender, add half of the fresh corn kernels and soaked cashew nuts. Add 2-3 tablespoons of water to blend it to form a smooth paste.

Add ¼ cup of water to the tomato paste and mix well to form a uniform paste.

Finely grate Paneer and Cheese. Set aside.

In a pan heat oil. Add cumin seeds and split the whole red chili into two before adding. As the seeds start to brown and the earthy aroma starts to fill your kitchen, go on and add the chopped shallots.

Start to sauté the shallots.

Add the ginger paste or grated ginger. Stir and sauté with the shallots till they start to change color to a golden brown.

Now reduce the flame to low and add all the powdered spices. Give them a quick mix and add 3 tablespoons of water. ( keep the heat low as the powdered spices burn very quickly)

Now add the tomato paste and cook for 3-4 minutes on medium heat. Stirring in between.

When the tomato paste is cooked and starts to leave the oil to the sides of the pan, go ahead and add the corn and cashew paste to the pan.

Cook covered on medium flame 5-6 minutes while stirring in between to prevent sticking to the bottom of the pan. Add ¼ cup of water if needed.

Now put the hung curd. Mix and let it melt into the gravy.

Transfer both types of the corn kernel to the pan. Mix well and add 1 to 1 ½ cup of water depending on how thick or thin you want the curry to be.

Cook covered at medium flame for 5-8 minutes. Keep stirring regularly in between.

When done, turn off the flame and add the cheese and paneer. Mix well and serve hot.