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Peel carrots and potatoes and then cut them into bite-sized pieces.
Take a heavy-bottomed Kadao or a skillet and add oil.
When the oil is hot, add cumin seeds.
When they splutter, add diced potatoes and salt. Mix and cover with a plate or lid, cook at low heat for 5-7 minutes, stirring in between.
When potatoes are half cooked, add diced carrots. Mix and cover at low heat for 5-10 minutes or until the veggies are soft & tender.
Next, add peas and spices, including garam masala powder, coriander powder, amchur powder, and red chili powder. Stir until all the ingredients are well combined.
Cover it again for 5 minutes and serve with Roti.