In a pressure cooker, heat oil. Add in the cumin seeds and allow them to splutter. Add in the garlic and saute on low flame till the raw smell goes away. This will take a minute or two.

Add in the tomatoes, some salt and cook till the tomatoes get mushy.

Add in green chilies after a few minutes and continue to cook till the tomatoes soften and oil begins to separate.

Add in the turmeric, red chilli powder, potatoes and mix well. Cook for a minute.

Add in the coriander powder and roast the potatoes with the masala for 3-4 minutes. Add in the fenugreek leaves and mix well. The fenugreek leaves will shrink and release their own water.

Now we have to pressure cook the veggies. So add some more water, just enough to pressure cook for 5-6 whistles.

When done, turn off the heat and allow the pressure to release on it's own. Open the cooker and check if there is any water left.

If yes, then continue to cook the aloo methi on high heat to dry up the moisture. Stir often. The oil will begin to separate again, which is when you know the sabzi is ready.

Turn the heat off. Serve hot with rotis or rice with some dal. Enjoy!