Soak corn kernels in warm water for 15 minutes and set aside.

Heat oil in a pan over medium heat.

Add cumin seeds to the hot oil and let them sizzle.

Add chili paste with garlic and ginger to the pan and saute for a minute until fragrant.

Add finely chopped onions and saute until golden brown.

Add black pepper and tomato puree to the pan.

Simmer the mixture for 10 minutes, stirring occasionally.

Add finely chopped tomatoes, red chili powder, turmeric powder, and coriander powder.

Mix well and cook until the paste thickens.

Add finely chopped bell peppers to the pan and stir to combine.

If the mixture becomes too dry, add a little water.

Add the soaked corn kernels and salt to taste.

Saute for 10 minutes, stirring frequently, until the corn is tender and the flavors have melded.

Serve hot with Paratha, chapati, or rice.