Step 1

Heat 2 tablespoons of oil in a pan on medium heat. If using mustard oil, heat it well until its really hot and then lower the heat before adding the cumin seeds.

Step 2

Add cumin seeds, let them sizzle for few seconds and then add the garlic. Saute for few seconds until the garlic starts to change color.

Step 3

Then add the chopped potato and green chili. Stir. You may also add chopped onion at this point.

Step 4

Fry the potatoes in oil for 5 to 6 minutes until slightly golden brown. Toss them once or twice in between.

Step 5

Add the chopped methi leaves, turmeric and salt and stir.

Step 6

Cook for 6 to 7 minutes (keep stirring in between) until the leaves are cooked, the moisture dries out and the potatoes are done. I have not added any water here but you may sprinkle some water and cover the pan with a lid to cook the potatoes faster.

Step 7

Serve aloo methi with roti or any bread of choice.