Place a cast-iron pan over medium heat and drizzle a few teaspoons of coconut oil.
As the oil heats up, add one bay leaf and cumin seeds.
When the cumin seeds sizzle, add chopped onions and saute them until they turn translucent.
Now, add canned tomatoes followed with coriander powder, and turmeric powder. Cook for 2-3 minutes.
Add almond powder or almond meal and stir nicely to avoid any lumps.
When you get the creamy texture, add cooked corn( I Cooked corn in instant pot for 8 min)and stir well.
Add 1 ½ cup water, salt and stir well.
Let it simmer for about 8 minutes.
Now, add coconut milk, garam masala, and kasoori methi. Mix well and turn off the heat as the flavors soak in.
Garnish with cilantro and serve the sweet corn curry paired with steamed rice, roti or naan.