Place a kadhai on medium heat. Once hot, pour vegetable oil of your choice. When the oil warms up and you see it shimmering, throw in cumin seeds/ jeera and wait for a few seconds for them to start sizzling.
Once the jeera is sizzling and spluttering, add in sliced carrots. If using frozen peas, drain the thawing peas of all the water. Add peas to the kadhai.
Stir to coat everything in oil. Sprinkle in salt, turmeric/ haldi powder and kashmiri red chili powder. Mix it all in and cover the kadhai with a lid. Reduce the heat to medium low and cook the sabzi covered so that the carrots and peas cook in steam, for the next 10-12 minutes.
Open to check in between, around the 5 minute mark. Stir well to check nothing is sticking or burning at the bottom, if it is, then reduce heat to even lower and add a tablespoon of water. However, this only happens when the carrots are not fresh. If that happens, you can add a tablespoon of water to steam it. Fresh, in season carrots leave water when cooked this way.
While the sabzi is cooking, rinse fresh coriander/ dhaniya leaves. Drain on a cloth kitchen towel and chop to use it at the end.
After checking and stirring, cover with a lid again to let the sabzi cook for another 5-6 minutes.
Once the time has elapsed, uncover and add coriander or sookha dhaniya powder. At this time, check the carrots for done-ness. If they are not soft, cover and let it cook for another 2-3 minutes. If they are done, stir the coriander powder and cook uncovered for this time.