Peel, wash and chop the carrots into small pieces.

Pick the methi leaves from stem and wash the leaves well.

Chop the methi leaves fine.

Heat oil in a wok/kadai.

Add cumin seeds to hot oil and wait till it turns brown.

Add asafoetida, mix.

Add finely chopped onions and sauté till onions turn soft and translucent.

Add coriander powder, red chilli powder, turmeric powder, salt to taste and give it good mix.

Now add chopped carrots, mix and cook until for 5 minutes on medium flame.

Add 1/4 cup water and continue to cook the carrots.

When carrots are half done, add finely chopped methi leaves.

Cook until all vegetables are cooked, keep stirring in between.

When all water evaporates and carrots turn tender, sprinkle amchur powder and 1 more teaspoon oil over the vegetables and stir well.

Cook for 2 minutes on low flame, remove the pan from stove and serve hot.

Serve Gajar Methi Sabzi with Curd Rice or Phulkas and Panchmel Dal for a percent weekday lunch or dinner.