Start by washing and collecting fresh methi leaves. As methi is bit bitter, do this trick to lessen bitterness. Put salt in the leaves and mix well. Keep aside for 10-15 minutes. It oozes water. Then squeeze the leaves with your hands to remove water.

Heat a kadhai with oil.Splutter mustard and cumin seeds. Add dry red chillies. Next add pounded garlic cloves and chopped onion. Saute till brownish. Add turmeric powder and salt as needed for potatoes. Mix well and cook till potatoes are softened.

As potatoes are fried, add in the methi leaves.

Give a nice mix. Add red chilli powder and curry leaves. Mix well and let it cook without cover. Occasionally stir mix.
As everything is cooked, serve with rice.