1. Heat oil in a non-stick pan. 2. Add cumin seeds and allow to crackle. 3. Once it stops, add green chillies, garlic, ginger and onion. 4. Stir-fry until the raw smell of ginger and garlic is gone and the onion has browned. 5. Add methi leaves and saute for 2 minutes. 6. Fold in the carrots, turmeric and corriander powders, salt and 1 cup of water. 7. Stir this well, cover and cook on low heat till all the moisture has evaporated and the carrots are tender. 8. Serve hot with paneer kulchas. 9. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
