Start the preparations by washing the carrots, peeling them and finally cutting them into cubes. Pick the methi leaves from the thick stems, wash them and finally cut them small as well. Peel the ginger and cut it into tiny pieces so that you have about on teaspoon of ginger.

Heat up the oil in a non-stick pan or in a wok. When it is hot, add cumin seeds, garam masala, coriander powder, turmeric powder and fresh ginger into the pan. Stir so that the spices don’t burn but can develop their aroma.

When the spices have slightly changed their colour, add the carrots, stir once, add the peas and then mix the spices well under these vegetables. Cover the pot with a lid for about ten minutes and let the vegetables get cooked at medium heat. You can stir once or twice in between.

After ten minutes, add the methi into the pot and stir once to mix it into the rest. Place the lid on your pan again and thus cover it for another five minutes of cooking.

Now you can take the lid off your pan and let your vegetables get cooked in the next five minutes without any lid on. Your dish is ready when it is all soft!

Enjoy!