If the curds is in the refrigerator, take it out before starting to make the curry so that it will come to room temperature (chilled curds, added to hot gravy will curdle easily).
If the baby corns are tiny, leave them whole. Otherwise, slice them. Steam cook for 10 minutes or microwave covered, on full power for 3 minutes.
Combine tomatoes, onion and all the powders with 1 cup of water and pressure cook for 10 minutes.
(Do not place the ingredients directly in the cooker. If the water is absorbed during cooking, the contents may burn. If on the other hand if more water is used to prevent this, you may end up with a thin gravy. So place all the contents in a vessel. Pour ï¿½ cup of water in the pressure cooker and place the vessel in the cooker. Use the trivet if provided with the cooker.)
Allow the cooker and the contents to cool. Blend the contents in a mixer. add baby corn and salt.
Simmer for 2-3 minutes and remove from fire. Beat the curds till smooth. Add a ladle full of gravy to the curds and then add it to the curry.
Note: The folic acid in corn prevents birth defects