Sweet corn paneer curry

My aunt is the one person who we nieces wish to emulate. Her housekeeping skills, her cooking are both unbeatable. This curry is her recipe.
FYI - I wanted more curry and was short of sweet corn. That is why I added the paneer into the curry. The curry tastes amazing with just the sweet corn.

Sweet corn - 1 cup
(opt) Paneer - 10 or 12 cubes
Onion -2 medium, chopped fine
Tomato - 3 medium , pureed
Green chilli - 2, chopped fine
Garlic - 3 pods, chopped fine
Curry leaf - 5
salt
Chilli powder - 1 tsp
Turmeric powder - 1 tsp
Coriander leaf - 1 tbsp
(opt) Cornflour - 1 tsp
Jeera - 1 tsp
Mustard - 1 tsp
Oil - 2 tbsp

I used frozen corn and paneer, which I first defrosted (by putting in water for half hour).

Heat oil and splutter the jeera and mustard.
Add the onion, garlic and green chilli and saute on a low flame till translucent.
Add the tomato puree, salt, turmeric powder and chilli powder.
Boil and simmer for 5 minutes on a low flame, mixing often.
Now add the sweet corn , paneer and cook covered for a further 5 minutes.
If you are serving curry immediately, then mix the cornflour in 1/2 cup water and add to the curry and boil for 2 minutes.
Otherwise do this just before serving.
The curry tastes good without the cornflour too.
Serve hot garnished with coriander leaf.