Instructions

1. Thoroughly wash the fresh fenugreek leaves (methi) and pat them dry using a clean kitchen towel. Chop the leaves finely and set aside.
2. Peel and julienne the carrots into thin, uniform matchstick-sized strips to ensure even cooking.
3. If using fresh peas, shell them. If using frozen peas, measure them out and let them thaw at room temperature.
4. Heat oil in a large non-stick or cast-iron skillet over medium heat. Add cumin seeds and let them sizzle and become fragrant for about 30 seconds.
5. Add julienned carrots to the pan and stir-fry on medium-high heat for 3-4 minutes until they start to soften but remain slightly crisp.
6. Add the peas to the carrots and continue cooking for another 2 minutes, stirring occasionally to prevent sticking.
7. Incorporate the chopped fenugreek leaves into the vegetable mixture, stirring gently to distribute evenly.
8. Sprinkle salt to taste and mix well. Cook for an additional 3-4 minutes until the vegetables are tender but not mushy.
9. Ensure the vegetables retain their vibrant color and have a slight crunch. Remove from heat.
10. Transfer to a serving dish and garnish with fresh cilantro leaves if desired. Serve hot as a side dish with roti, rice, or as part of a larger meal.