Prep the Greens: Wash the fresh fenugreek leaves thoroughly. Let all the water drain out completely, and then roughly chop them. Keep the tender stems intact!

Fry the Potatoes: Heat a little oil in a pan or kadhai on medium heat. Add the small potato cubes and fry them for about 2 minutes until they are lightly roasted. Remove the potatoes and set them aside.

Prepare the Tempering: In the same pan, add a little more oil and let it heat up. Add the cumin seeds and let them splutter.

Roast Garlic and Chillies: Add the crushed garlic cloves and roast them slightly until fragrant. Next, add the dry red chilli pieces and fry until dark spots appear on them.

Cook the Methi: Add the chopped fenugreek leaves to the pan (you can add them in batches if your pan is small). Mix well and cook on medium heat for about 2 minutes. The leaves will release water; let this water evaporate slightly.

Combine and Spice: Add the fried potatoes back into the pan. Lower the heat and add the cumin-coriander powder, red chilli powder, and salt.

Final Toss: Mix everything perfectly and stir-fry for 1 to 2 minutes on medium heat. Once the moisture has completely evaporated and the tender methi stems are fully cooked, turn off the heat. Your perfect Aloo Methi Recipe is ready!