Take potatoes along with skin (boiled and diced), coat them with maida and deep fry till light golden brown. Set them aside.
Heat oil in a non stick pan add cumin seeds, bay leaf, cardamom, red chilies, green chilies, whole black pepper, coriander seeds, turmeric powder, onions and tomatoes. Saute till onions and tomatoes are cooked.
Blend the above mixture (step#2) with dahi in a mixer to make a fine paste.
Heat 1 tsp oil in a non- stick pan, cook the above blended masala for five minutes at low flame.
Add capsicum, American sweet corns, potatoes and salt to taste.
Add 2 cups of water and cook for another 5 minutes.