Remove the leaves from the stems of the methi/fenugreek leaves. Rinse the leaves thoroughly in running water.

Chop the fenugreek leaves, either with a knife or chop them in a food processor. If you are using a food processor, make sure you do not chop it to fine or make a paste of it.

Rinse, peel and chop the potatoes into small cubes.

Heat up oil in pan. Add the chopped green chilies and stir.

Then add the potatoes. Saute the potatoes for around 5-8 minutes till they start looking crisp and are lightly browned from the edges. Poke the potatoes to see if they are half cooked.

If you don't have green chilies, then just add about ½ tsp of red chili powder. Now add the chopped methi/fenugreek leaves. stir very well.

Add salt. Stir well and let the methi leaves cook on a medium flame uncovered.

The methi will start to leave water. lower the flame and cook the leaves for 5-10 minutes more covered.

The leaves should start to dry up. Continue to saute for 2 to 3 minutes more once all the water has dried up.

Should the potatoes still be a bit hard are not completely cooked, then sprinkle 2-3 tbsp of water, so that the potatoes get cooked. Mix for another 3-5 minutes. The end dish should be dry and not watery.

When the aloo methi is done, you could add some butter to give it a richer flavor.