METHOD

1. Remove stalk of the fenugreek leaves. Wash leaves two or three times then roughly chopped them,  drain excess water and keep it aside. 
   
   
2. Peel and cut the potatoes in equal shape ( dice, triangle)
    
3. heat oil in pan add cumin seeds When the seeds crackle  Add potatoes Also add turmeric powder, coriander powder and green chilies. Now add salt and sauté until potatoes get mix with spices and cook for 5 minute then  
    
4. Mix methi leaves, and rest of spices ,cover and cook on a medium flame till done and till water is fully absorbed.
   
   
5. Serve hot with parantha.