Peel off the skin of potatoes and chop into small cubes.
Cook in a pressure cooker with enough salt and water. Keep aside.
Cook the carrots in a microwave adding enough salt.
Crush the cardamom seeds using a mortar and pestle and then add cloves and cinnamon and gently crush again to release the flavours. Keep aside.
Crush the chopped ginger and garlic.
Heat 1 tsp of coconut oil in a pan and add crushed cinnamon, cloves, cardamom along with bay leaves. Saute for few seconds.
Add crushed ginger garlic and saute till raw smell goes.
Add sliced onions and green chillies and saute till onions turn transparent.
Add bell pepper and saute for few seconds.
Add salt and pepper and mix well.
Add the cooked potatoes along with water left after pressure cooking potatoes if there is too much water left add little, cooked carrots and thin coconut milk.
Bring to a boil, reduce heat and cook for few minutes.
Add thick coconut milk.
Cook for few minutes more till the curry has attained a creamy consistency-neither watery nor thick.
Add freshly torn curry leaves along with few drops of coconut oil, mix well and remove from heat.