Wash the methi leaves and chop roughly

In a heavy bottom kadhai pour oil and temper it with bkack kalonji

Now add potato dice and after 2 mins when the potatoes change it's colour then add methi saag.

Now add salt,after few minutes it release water,then add turmeric powder and cover the kadhai and turn the flame low

After 5 mins the saag and potato boiled then add mustard paste...cover it again for couple of minutes

When all ingredients mixrd up then add sugar and make the saag dry.

Now it is ready to eat with roti,paratha or plain rice.