In a wok, heat 2 tbsp mustard oil, once heated crack dry red chilli and add garlic.

Immediately add methi leaves and saute for few minutes.

Now, add cubed potaoes, salt, haldi powder, green chilli and cover the lid and cook for 2-3 minutes until the potatoes become soft.

Add a little water at this point to avoid burning.

At last add garam masala and switch off the flame.

Serve hot with moti roti or rice on a sunny winter morning for breakfast.