Remove the leaves from the stems of the methi/fenugreek leaves.After plucking the leaves rinse them thoroughly in cool running water in a large bowl. Firstly soak the leaves in enough water for a few minutes. Add some salt.Swish and move them with your hands, so that they are cleaned thoroughly of any soil or mud clinging on the stems. This needs to get washed off. See that the leaves are clean and devoid of any muddy particles on them.Now chop the fenugreek leaves.

Mix well

Now add the chopped methi (fenugreek leaves). Mix very well.

Add salt. Give a good stir, and let the aloo methi continue to cook for a couple of minutes uncovered on medium-low to medium heat.When the methi begins to produce water, reduce the heat to low and cook for 5 to 6 more minutes on a low to medium-low heat.The liquid should be totally evaporated in the dish and the fenugreek leaves will become completely wilted. Saute for a couple more minutes to get the potatoes and methi nice and dry

If your potatoes are not quite cooked when the liquid has dried up, add a tablespoon or so of water and continue to cook. Later, if you see any extra water in the pan, then simmer until all the water is dried up.Aloo methi is ready to serve.