Firstly, chop the onions and tomatoes roughly and peel off the garlic .
Heat a pan with 2 to 3 tablespoon of oil at medium high flame. Now add the bay leaf, clove and green cardamom to it and let it splutter.
Now add the onions, garlic and green chillies to the oil.Cook it well in medium low flame until it turns pink and mushy.
Now add tomatoes to the pan and cook for another 4 to 5 minutes.
Finally turn off the flame and let it cool down for 5 to 10 minutes.
Once it has cooled down, add them to the mixer grinder and blend it into a thick paste.
Transfer it to a bowl and keep it aside.
Now add 2 tablespoon of refined oil and 2 tablespoon of butter in a pan and heat it well.
Add the blended paste in the pan and turn the flame to medium high.
Now add 1/4 tablespoon of turmeric and stir well.
Cook it for 5 to 6 minutes until the water in it evaporates.Now add a tablespoon salt to the gravy. Add a tablespoon of garam masala and stir well. Add a tablespoon of garam masala and stir well.
Add 1/4 tablespoon of sugar to the gravy. Cook well for 2 minutes.
Once the gravy has reduced, turn the flame to low and add 1/2 cup of fresh cream to it and keep stirring.
Add 5 to 6 tablespoon of milk and stir well.
Finally add 1/4 tablespoon of kasturi methi and mix well. Turn off the flame.
Your gravy is ready.
In a hot pan boil 2 cups of sweet corn and drain off the excess water.
Now add the boiled sweet corn in the gravy and cook it at low flame for 2 minutes.Give it a good stir to mix everything properly. Turn off the flame.
Add cheese to it and garnish well with freshly chopped coriander. Your cheesy masala corn is ready. Serve hot with naan or kulcha.