Step 1

Heat oil in a pot. Add mustard seeds and cumin seeds.

Step 2

When they splutter add curry leaves and onions. Saute them until the onions turn golden in color and lose the raw flavor.

Step 3

Add ginger, garlic and green chilies. Saute for a minute until aromatic.

Step 4

Next stir in the tomatoes and cook until they breakdown and soften.

Step 5

Then stir in the spice powders – red chili powder, turmeric, garam masala, coriander powder and salt. Saute for 2 to 3 mins until it turns aromatic.

Step 6

Add carrots and peas. Saute for 2 mins.

Step 7

Pour water just enough to partially cover the carrots. I used 1 cup water. Mix and cook covered on a lot heat until carrots turn tender.

Step 8

Then add kasuri methi (optional) and coconut milk. Mix and cook covered on a low heat for 2 mins.

Step 9

Taste test and add more salt if needed. Serve carrot curry with rice or roti.