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.