Potatoes – 1 large
Carrots – 3 medium
Methi (dry)
Salt
Tumeric – 1 teaspoon
Red chilly powder – 1 teaspoon
Dhaniya powder – 1 teaspoon
Amchur – ½ teaspoon
Jeera powder – 1 teaspoon
Garam masala – ½ teaspoon
Hing – a pinch
Oil
Steps
1. Heat oil in a kadai add hing
2. Add the potatoes, carrots, methi leaves
3. Add in the dry powders except garam masala and cover the kadai and leave it on low flame
4. In-between just keep stirring the sabzi
5. Once the potatoes and carrots are cooked add in the garam masala and let it cook on low flame for 2 more minute
6. Serve it with dal and rotis.
