First we need to dry roast coriander seeds, cumin seeds, fennel seeds and ajwain/caraway seeds. Be careful to not burn it. Once they turn light golden and releases an aroma, take it off the flame. Once it cools down completely, grind it to a fine powder using any spice/coffee grinder. Heat oil in a pan and once its hot enough, temper mustard seeds. As they crackle, add minced garlic, chopped green chillies and ginger paste along with curry leaves and chopped cilantro. Saute for a minute or till the garlic turns golden and then add the chopped onions along with little salt.
Continue to saute till the onions turn soft and translucent. Carrot and peas need to be added next. I used frozen but you can definitely use fresh peas and carrots. Only note that they will take a bit longer to cook than frozen ones. Add salt and pepper and cook these two veggies for 5-7 minutes. Then add the ground masala, give it a good mix and continue to cook for another 2 minutes. Add coconut milk and turn off the heat. Mix and check seasoning. Adjust salt and pepper according to your taste. Vegan Rajasthani Carrot & Peas Gravy is now ready. You can serve this sabzi with any Indian bread like chapati or naan.
The leftover ground masala can be used in any other gravy.