Wash and pat dry the methi leaves. Chop them roughly. Also, include the stems if they are fresh and tender.

Heat oil in a pan. Add hing, garlic, green chilies, and onion. Saute for 2-3 minutes and add potatoes and salt. Cover with a lid and cook for 5 minutes till potatoes are cooked properly.
Now add the turmeric, methi leaves, peanut powder and mix for 2 minutes.
Garnish with freshly grated coconut

Serve with hot chapatis or bhaakris.