In a cooking pot or skillet, heat oil on medium-high heat.
Fry onions for 10 minutes or until well browned. Keep stirring onions regularly to avoid sticking at the bottom of the pan.
Reduce the flame slightly and add tomato puree, salt, turmeric and chilli powder. Mix well and cook for 2 minutes or until raw aroma vanishes.
Add tomatoes, baby corn, water and mix well.
Close the lid and cook for 5 minutes or until curry thickens and reaches your desired consistency.
Take off the lid, crush kasoori methi and add in the curry along with coriander leaves.
Hot and spicy baby corn curry is ready to serve.