Carrot and Fenugreek Leaves Vegetable

Serves 4

2 cups carrots, cut into cubes
2 cups fenugreek leaves (methi leaves)
1/2 teaspoon cumin seed
1 large onion, finely chopped
1 -2 green chilies, sliced
1 large garlic clove, finely chopped
1/2 inch piece gingerroot, finely chopped
1/4 teaspoon turmeric powder
2 teaspoons coriander powder
2 teaspoons olive oil

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