Spicy Carrot and Ginger Masala

1Heat the vegetable oil (2 tablespoons) in a large skillet over medium heat.

2Add the cumin seeds (1 teaspoon) and let them sizzle for about 30 seconds until fragrant.

3Stir in the grated ginger and sauté for another minute until it becomes aromatic.

4Add the sliced carrots (4 large) to the skillet and mix well with the spices.

5Sprinkle in the coriander powder (1 teaspoon), turmeric powder (½ teaspoon), red chili powder (½ teaspoon), and salt. Stir to coat the carrots (4 large) evenly with the spices.

6Cover the skillet and let the carrots (4 large) cook for about 10-12 minutes, stirring occasionally, until they are tender but still slightly crisp.

7Once the carrots (4 large) are cooked, sprinkle the garam masala (1 teaspoon) over them and mix well.

8Remove from heat and garnish with fresh cilantro before serving.