Pick methi leaves from stalks and chop roughly. Don't chop finely as this might release bitter juice from the leaves. Wash them throughly (at least twice) before use. Methi has fine dirt on it which should be removed before consuming.

Peel and cut potatoes in small cubes or pieces.

Heat oil in a medium non stick pan and add the potato cubes. Sauté them until they look crisp and golden from the edges. Remove and keep them aside.

Remove excess oil and retain just enough for cooking the curry.

Add dried red chili, cumin seeds and cook for 30 seconds. Now add onions and cook until it turns pink and translucent.

Next add ginger garlic paste and cook for 30 seconds. Add red chili powder, turmeric powder and cook for another 30 seconds.

Now add sautéed potato cubes and let the mixture in the pan coat them. Add methi leaves and cook until the density of the leaves reduces and oil separates.

Add green chili, salt, lemon juice, coriander powder and garam masala. Cook for another 2 minutes allowing the spices to mix and absorb evenly.

Remove from heat and transfer to a serving dish.

Enjoy Aloo methi with hot parathas, rotis (Indian flatbread) or plain white steamed rice and dal (lentils) combination.