Wash carrot & sweet potato in running water well. Then peel the skin off from carrot & sweet potatoes with a peeler. Then chop them into equal size small cubes. Finely chop ginger & garlic. Soak almonds in warm water for 10 minutes. Set aside.
In a pressure cooker, heat a tsp of olive oil/ butter and add chopped ginger garlic. Saute the veggies for two minutes. Now add chopped carrot & sweet potatoes. Give a quick stir.
Pressure cook the carrot, potatoes, ginger & garlic together with a cup of water for 3 whistles in medium flame. Once the pressure is released open the cooker, the vegetables will be soft and transparent.
Transfer the cooked ingredients(except reserved veggies) to a blender along with peeled almonds. Grind it to a smooth paste.
Then add a tsp of olive oil or butter in a pan, add reserved vegetables and give a quick stir. Then add ground paste along with required salt & pepper powder .Mix well.
Bring it to a boil. Lastly add coriander leaves and Switch off the flame.