Heat oil in heavy skillet and add cumin seeds. When they start to crackle, add onion, ginger and garlic and fry until golden brown. Add all dry spices. Add the carrots, stir for 1 minute. Sprinkle with 2-3 Tbsp water, cover immediately and reduce heat. Cook for 10-15 minutes, stirring after 5 minutes and then ocassionally to avoid the carrots from burning. Add peas and cook for another 2-3 minutes until peas are tender. Garnish with fresh coriander and garam masala.