To begin making the Corn and Peas Curry Recipe, we will first cook the corn on the cob.�Into a pressure cooker, add the cut corn along with salt and water, pressure cook for 2 whistles.�Turn off the heat and allow the pressure to release naturally.�Once done open the cooker, drain off the excess water and keep the corn aside.�The next step is to make the gravy for the�Corn and Peas Curry.Heat a skillet on medium flame, dry roast the cumin seeds, coriander seeds and dry red chillies until fragrant this will take about 3-5 minutes.�Transfer the dry roasted whole spices into a mixer jar.�Next in the same pan, add some oil and heat on medium flame, to this add the garlic cloves, ginger and onions.�Saute these for about 5-7 minutes until the onions turns soft and lightly brown. Once done,stir in the grated coconut and saute for a minute.Mix well and turn off the heat. Allow the mixture to cool and add it to the mixer jar that has the whole spices.�Grind everything into a smooth paste using some water and set aside.�Heat a kadai with oil on medium flame, to this add mustard seeds, and curry leaves and allow it to crackle.�Next add the tomato puree and bring it to a single boil.�Once it comes to a boil, add the freshly ground spice-onion paste mixture, and mix well to combine.�Now add the turmeric powder, garam masala and�kashmiri red chilli powder and mix well.�At this stage add the boiled corn, into the gravy, adjust the consistency of the Corn and Peas Curry by adding the required amount of water.�Add the peas, cover and bring the Corn and Peas Curry to a brisk boil. Check the salt and spices at this stage and adjust the taste accordingly.�Once done, turn off the heat, transfer the�Corn and Peas Curry Recipe to a bowl and serve hot.�Serve�Corn and Peas Curry Recipe along with�Jeera Rice Recipe,�Lachedar Kakdi Pyaz Kachumber Recipe - Onion Cucumber Salad�and finish the meal with�Paan Matka Kulfi Recipe�as dessert.