1. Pick out the methi leaves from stems.

2. Cut the potatoes into cubes and set aside.

3. Heat oil in a kadhai and add the onions and green chillies. After the onions turn golden brown add the ginger garlic paste and fry for a few more minutes.

4. Add the tomatoes and cook till the tomatoes are soft. Then add all the dry masalas and add the alu and methi leaves. Add a little water and cook till done.

This is a spicy sabzi and can be had with Plain Rice or Rotis or Parathas.