Heat oil in a deep pan or wide pan.
When it is slightly hot, add the cloves, cinnamon and peppercorns.
Add the mustard and cumin seeds.
When they splutter, add the onions and stir fry till they are light pink in colour.
Add garlic, chilli and ginger paste. Stir fry for a few seconds. Add the coarsely powdered peanuts.
Stir fry for 1-2 minutes.
Add turmeric, chilli, and coriander cumin powder. Mix well.
Add the tomato puree and 1 cup of water. Cook it for 2 to 3 minutes.
Add salt and sugar if using any.
Add the corn and coconut curry. Mix well and let it simmer over medium heat till the gravy thickens a bit. This will take about 7-10 minutes.
Garnish with chopped coriander and serve with hot chapatis, parathas, puri or rice.