Begin by heating vegetable oil in a pan over medium heat.
Add the cumin seeds and mustard seeds, allowing them to sizzle and pop.
Add the sliced carrots and sauté them for approximately 5 minutes until they begin to soften.
Add the chopped fresh methi and continue to sauté for an additional 5 minutes until it wilts.
Combine the turmeric powder, red chili powder, coriander powder, and salt, stirring and cooking for 2-3 minutes to meld the flavours.
Cover the pan and let the Gajar Methi simmer for an additional 5-7 minutes, occasionally stirring, until the carrots become tender.
Finish by garnishing with fresh coriander leaves.
Serve this delightful dish piping hot as a side accompaniment with roti or rice.