Add mustard seeds, ginger, and garlic to the oil and saute for 10 seconds. Add onions and saute till they turn translucent.
Add tomato paste and two tablespoons of water. Mix well.
Add all the spices one by one. Mix well.
Add potatoes and carrots and mix everything together. Add kasuri methi and ½ cup water, close the lid, and cook on manual high pressure for 5 minutes.
Open the lid, stir in coconut milk, and let it simmer for a few minutes on saute mode.