Wash and cut the potatoes to half. When you are pressure cooking Potatoes, its always best if you chop them in middle and cook. This way it gets cooked fast. Once it is done, peel the skin and roughly mash them. You will have small to big chunks of pieces.

Chop onions as juliennes. Heat a pan with oil. Add mustard seeds, curry leaves, then add cashew nuts. Saute well. Add onions and fry for 2 mins in high flame.

The Onions should not turn brown. When it starts turning pink, add the salt and turmeric. Mix well.

It should not be too thick or be running. Since you mash a few potato pieces to almost paste, it will give thickness to the gravy.