In a pressure cooker heat 2 tsp of oil, add the thinly sliced onions. slit chillies and chopped ginger, garlic and sauté until the onions gets transparent.

Now add the cubed potatoes, turmeric powder, carrots, with 1/2 cup of water and salt. Pressure cook for 2 whistles.

In a bowl of 1cup water, add the all purpose flour and make a lump free slurry. Add this slurry to the cooked potatoes and if required some more water, to adjust the consistency bring to boil and reduce the heat to low and cook uncovered till it reaches thick and creamy.

For the Tadka: heat 1 tbsp oil, splutter mustard seeds, jeera seeds, Add 1 tbsp onions, curry leaves, and remove from the heat. Pour it over the curry and let it rest for 5 minutes, this allows the aroma and the flavor to seep in.