Clean the methi leaves, by separating the leaves from the stem and then washing the methi leaves (fenugreek leaves) thoroughly to remove all the soil. Wash them 5-6 times to make sure these are clean. Chop the washed fenugreek leaves roughly.
If using baby potatoes and if these are really small , you can use these whole with skin on, and those taste the best.If you are using regular white potatoes , then wash ,peel and cut these into cubes.
Heat the mustard oil till it starts smoking. Thats what i always do whenever i cook in mustard oil
Add potatoes, sauté for 2-3 minutes. Add chopped fenugreek leaves. mix well.
Add salt, red chilli powder and turmeric powder. Mix everything. Cover and cook till potatoes are cooked.
Once potatoes are done, uncover the pan and sauté it on high heat for another 5-8, mixing in between so that the potatoes don't stick to the bottom.The potatoes are cooked, and methi leaves are nice and crispy .Your aloo methi is ready to be served.
Top this on a hot roti, naan bread, or a paratha. Add a spoon of warm ghee, and serve with any curries, dahl, or on its own. It is really a hearty and warming meal on a chilli winter afternoon.