First boil and mashed the aloo and keep aside. Chop the methi leaves if big soak in salt water for ten mins then strain.

Now take a pan add oil then mustard seeds jeera hing and let it splutter. Now add strained methi leaves with pinch of salt and cook well. Once cooked add the mashed aloo with dhaniya powder amchur powder sprinkle water mix and close and simmer for two mins.