Wash and pluck methi leaves from the stems. Chop them roughly.
Heat up oil in a thick pan, preferably a cast Iron pan.
Now add ginger paste and minced green chili, saute for 30 seconds and add cut potatoes.
cover and cook for 5 minutes till potatoes start to cook.
Now add salt as per your taste, take care to add little less when using leafy vegetables as they have some salty taste by themselves.
Add red chili powder, coriander powder and washed and chopped methi leaves/fenugreek leaves cover and cook for another 10 minutes on low medium heat. Stir in between to prevent the veggies sticking to the bottom.
Remove the lid and let the vegetables cook uncovered for few more minutes and Aloo methi sabzi is ready to serve.