Carrot Preparation: Start by thoroughly washing the carrots under running water to remove any dirt. Peel them and chop them into small bite-sized pieces.

Peas Preparation: If you are using fresh peas, shell them and set them aside. If you're using frozen, allow them to thaw for a few minutes.

Onion, Tomato, and Chilies: Finely chop the onion and green chilies. If you don't have tomato puree, you can make one by blending 2 medium-sized tomatoes.

Initial Tempering: In a pan or skillet, heat oil. Once the oil is warm, add cumin seeds and allow them to splutter.

Sauteing Base Ingredients: Add the finely chopped onions and slit green chilies. Sauté until the onions turn golden brown.

Adding Ginger-Garlic: Add the ginger-garlic paste to the onions and sauté for a couple of minutes until the raw smell fades.

Tomatoes and Spices: Pour in the tomato puree, followed by turmeric powder, red chili powder, and salt. Cook until the oil begins to separate from the masala.

Vegetables Time: Introduce the chopped carrots and green peas to the pan. Mix well, ensuring they're coated with the masala.

Simmer: Add enough water to cover the vegetables. Cover the pan with a lid and let it simmer on medium heat until the carrots and peas are cooked through, yet retain a slight crunch.

Final Touch: Sprinkle garam masala and amchur. Give it a good stir and check for seasoning. Adjust accordingly.

Garnish and Serve: Once cooked, turn off the heat and garnish with fresh coriander leaves. Serve hot with rotis or rice.