Take a bowl to make the masala with 3 tbsp fresh curd, 2 tbsp kitchen king masala, 1 tbsp Kashmiri red chili powder, 1 tsp turmeric powder, 1 tbsp garam masala powder, 1 tbsp cumin, and coriander powder. Mix it well and keep it aside.
Clean and cut (quarter cut) three medium-size potatoes, take one corn, clean it, and cut it in half. Coarsely chop one medium size onion and smash six garlic cloves.
Heat a grill pan and dry roast the corn for 5 minutes on each side. Also, dry roast the onion and garlic to enhance the roasted flavor.
Take a wok and put 3 tbsp of cooking oil. Let the oil come to a smoking point and shallow fry the potatoes. In the same wok, add the roasted onion and garlic. Fry in low flame until caramelized.
Now add the masala and mix it well. Add little water and let it simmer in low flame till the masala gets cooked (oil separates from the masala).
Remove the corn kernels and keep them in a bowl.
Now add potatoes and corn kernels. Mix it well and let it cook for 5 minutes on low flame.
Now add 1 cup of water, add salt as per your requirement, mix it, close the wok with a lid and let it simmer for 7-8 minutes in medium-high flame. Stir once after 3 minutes.
You can add chopped coriander (optional) to your corn potato masala.