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Rinse the vegetables in water first for a few times.
Peel and then chop the potatoes and carrots into small pieces or you can even chop them into small cubes.
Also finely chop the ginger and green chilli.
Heat oil in a 2 litre pressure cooker. Keep heat to a low. Add cumin seeds and let them splutter.
Add the chopped ginger and green chillies in pressure cooker.
Saute for about 20 seconds.
Then add all the vegetables - potatoes, peas and carrots. Add asafoetida (hing) and saute for 2 to 3 minutes on low to medium-low heat.
Add salt as required and 3 tablespoons water. Mix well. Close the pressure cooker tightly with its lid.
Pressure cook for 2 to 3 whistles on medium heat or till the vegetables become tender.
Once the pressure drops on its own, then only remove the lid of the cooker.
If there is any water or moisture in the cooker, then simmer on low heat till all the water is evaporated.
Check the seasonings and add more salt if required.
Lastly add coriander leaves and give a gentle stir.
Serve Aloo Gajar Matar hot or warm with roti or chapati or as a side dish with a North Indian meal.