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Bring a pan of salted water to the boil and slip the corn in. If frozen, boil for around 6-8 minutes (if fresh 5 mins) then turn off the heat and leave as is.
In the meantime, grind the peanuts either in a coffee/spice grinder or food processor for best results or in a pestle and mortar to a fine consistency.
In a large lidded pan, heat the oil over a low to medium heat and when hot add the gram flour, stirring continuously to smooth any lumps and roast it slowly.
After around four or five minutes, it should start to turn a pinkish brown – now add the ground peanuts and again stir for around five minutes then switch off the heat.
Add to the mix the yoghurt, salt, turmeric, chilli powder and sugar. Stir and add the sweetcorn.
Put the pan over a medium heat and slowly ladle in the reserve up to around 600ml water, stirring to mix.
Once mixed, pop the lid on and leave to heat through for around 5 minutes until the sauce is the consistency of double cream then take off the heat and sprinkle over with fresh coriander.
Serve in bowls either with rice, chapattis or just by itself.