Wash and peel carrots. Chop them into ¼-inch cubes or discs. Wash methi leaves thoroughly, discard thick stems, drain well and chop roughly.

Heat oil in a kadhai or heavy-bottomed pan over medium heat. Once oil is warm, add cumin seeds. Let them crackle for a few seconds. Add asafoetida if using.

Add chopped garlic and grated ginger (if using). Sauté for about 30 seconds until fragrant.

Add chopped carrots. Stir well. Cover the pan and cook for 5–7 minutes over medium flame, stirring occasionally. Add a splash of water if needed to prevent sticking.

Once carrots start to soften, add chopped methi leaves, turmeric powder, coriander powder, red chili powder and salt. Mix gently so leaves and carrots combine.

Cover the pan again and cook on low-medium flame for another 5–8 minutes until methi wilts and carrots become tender. Stir once or twice so it cooks evenly.

If using, sprinkle garam masala, mix gently, and cook for another 1 minute. Turn off heat.

Serve hot with chapati, roti, paratha or plain rice. It tastes good with dal-roti or simple dal-chawal meals.