1. Chop the onions and keep it aside.
2. Soak the tomatoes in boiling water for some time and remove the skin.
3. Grind the tomatoes and keep it aside.
4. Pressure cook the potatoes and baby corn.
5. Remove the potato skin and mash the potatoes.
6. Heat oil in a pan, add cumin seeds, when the cumin seeds starts to sputter, add onions and fry it till it becomes transparent.
7. Grind the ingredients and add it to the frying onions and allow it to fry till we get good aroma of the ground masala ingredients.
8. To this add tomoato paste and mix well and allow it to fry.
9. Finally, add cooked corn and mashed potatoes and salt, and mix well.
10. Add required water and allow the masala to boil and thicken.
11. Serve with chapathi/roti.

Recipe & image courtesy: www.subbuskitchen.com