Remove the leaves from the stems of the methi leaves patiently, rinse them thoroughly in cool running water, soak them in water for a few minutes, some vinegar to the water can be added to get rid of pesticides, clean thoroughly methi of any mud clinging on stems. Drain out all the water and soak them in fresh water mixed with salt, this removes bitterness of methi leaves, drain all the water, chop methi in small pieces.

Next, rinse, peel and chop medium-sized potatoes into small cubes shape wise, in a heavy wok over medium flame, heat mustard oil or butter, add cubed potatoes making sure that they do not stick in the wok.

Sauté the potatoes until they start to look crisp and lightly golden from the outside. Then add chopped green chilies and an inch of asafoetida. Now add the chopped fenugreek leaves.

Mix well, add salt to taste, stir and let aloo methi cook for few minutes on medium flame. The liquid needs to be totally evaporated in the dish, methi leaves becomes completely wilted. Saute it for few minutes for potatoes and methi nicely dried., Lower the flame until all the water is dried up.