Pluck methi leaves (only the leaves and not stalks). Add them to a large bowl.

Sprinkle one tsp salt and vinegar over the leaves and set aside for 10 minutes. This helps to get rid of the mud and pesticide residue from the leaves.

Pour water and rinse the leaves well a few times. Drain the leaves to a colander and set aside.

Wash and peel potatoes. Cube them to 1 inch pieces. Keep them immersed in a bowl of water to prevent potatoes from getting discolored. This also helps the potatoes to stir fry or cook faster.

Add oil to a pan and heat it. Add cumin seeds. When they begin to crackle, add garlic and green chilli. Fry till garlic begins to smell good. Sprinkle hing.

Drain water from the potatoes.

Transfer potatoes to the pan and sprinkle turmeric. Fry for one to 2 minutes.

Cover and cook on a low flame until they turn soft. Keep stirring in between. If there is no moisture in the pan sprinkle little water and continue to cook or saute them.

While the aloo cooks, chop the methi leaves roughly.

When the potatoes become fork tender, add garam masala and salt. Stir and fry for a minute.

Add chopped methi leaves. Fry until the leaves wilt completely and a nice aroma comes out. Adjust salt if needed.

Serve aloo methi with rice or roti.