Boil one cup of water and add chopped methi leaves with little salt. Boil water for 10 minutes on a medium-high flame.
After 10 minutes switch off the gas and drain the water. Keep boiled methi leaves in a colander and keep it aside.
Peel the sweet potatoes and cut them into cubes. Boil 1 cup of water in a pan and add sweet potato cubes and cook for 8 minutes on high flame. After 8 minutes strain potato and keep them aside. (Do not overcook the sweet potatoes)

Heat the mustard oil in a deep non-stick pan, add the cumin seeds and when the seeds crackle, add the garlic, chopped green chilies. Saute on a medium flame for 30 seconds.
Add all spices and boiled sweet potatoes. Mix gently and cook on a medium flame for 5 minutes while stirring occasionally.

Now add boiled and chopped fenugreek leaves. Mix well and cooks on a medium flame for 5 minutes while stirring occasionally.
Switch off the flame and add lemon juice. Mix them well.
Garnish with Pomegranate and serve hot with chapati or paratha.