Heat oil. Add asafoetida (hing) and cumin seeds and let them crackle for 4-5 seconds.
Add grated ginger and chopped garlic and cook for 5-6 seconds.
Now add cubed carrots and saute them for a minute.
Add coriander powder, turmeric powder, Kashmiri red chilli powder, garam masala powder, and salt and mix well.
Cover the pan with a lid and cook on low heat until the carrots are tender (10-12 minutes).
Stir a few times during cooking. Add a splash of water if the masala is getting dried and burning.
Once the carrots are tender, add chopped fenugreek leaves and cook for 3-4 minutes. Stir a few times.
Serve hot.