Start by washing the carrots. You can now either peel them or, if you know that they are grown without any harmful chemicals, use them with their skin, which will give you more nutrients as well. Cut the sides off the carrots and cut them into pieces.

Heat up the oil in a pan and when it is hot, add cumin, coriander and garam masala. Stir so that the spices don’t burn but can develop their aroma. Add the carrots and place a lid onto the pan. Let the carrots cook on medium heat for about fifteen minutes, stirring from time to time.

While the carrots start getting soft, you can pick the dill. Take out the thick stems and cut the rest of the dill leaves into small pieces. When the carrots have been cooking for fifteen minutes, you can add the dill and stir well, so that the leaves mix well under the carrots. Turn the gas low, put the lid back on and let the mixture cook for the next five minutes while stirring from time to time. After five minutes you can take the lid off and let it cook for another five minutes.

Your dish is done when the carrots are soft – and you can enjoy your carrots with dill!