Heat the vegetable oil in a pan over medium heat.
Add the cumin seeds and mustard seeds. Let them splutter.
Add the sliced carrots and sauté for 5 minutes until they start to soften.
Add the chopped fresh methi and continue to sauté for another 5 minutes until they wilt.
Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes, allowing the spices to blend.
Cover the pan and let the Gajar Methi cook for an additional 5-7 minutes, stirring occasionally, until the carrots are tender.
Garnish with fresh coriander leaves.
Serve hot as a side dish with roti or rice.
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