Heat 2 tbsps oil in a non stick pan. Slit the chillies slightly, without cutting through, and add to the pan. Add salt and mix. Cover and cook for 3-4 minutes. Transfer into a plate and set aside.
Add the remaining oil to the same pan. Add cumin seeds, onions and saute till onions become soft. Add garlic and saute. Add cumin powder, coriander powder, red chilli powder and mix well.
Add tomato puree and mix. Add corn, dried fenugreek leaves, salt, cooked chillies and mix well. Add cream and garam masala powder and mix. Cover and cook for about 10 minutes. Serve hot.