Wash and drain 1½ cups of tightly packed fresh methi leaves (fenugreek), then chop them roughly. Cut 250g of potatoes into 1in / 2.5cm cubes.
Heat 2 tablespoons of oil in a pan and add ¾ teaspoon of cumin seeds. Add 2 chopped garlic cloves and 2 chopped green chilies, and fry until the garlic is fragrant.
Add the potatoes and fry for 1-2 minutes. Cover and cook over low heat until fork-tender, adding a little water if the pan gets dry.
Stir in ½ teaspoon of garam masala and ½ teaspoon of salt and fry briefly. Add the methi and cook until the leaves wilt.
