Remove stalk of the fenugreek leaves. Wash leave twice and place them in a sieve or in plate and slide the plate diagonally so that excess water drains out. Peel potatoes and then cut them. Keep potatoes in water by the time you chop leaves. Finely chop the leave and make 8-10 pieces from one potato.
Take oil in a pan and place it on flame on heating. Add asafoetida and cumin seeds. Also add turmeric powder, coriander powder and green chilies. Add potatoes as well and mix all ingredients. Now add ½ tsp salt and sauté until potatoes get nicely coated with the masala. Add 2 tbsp water, cover and cook for 5 minutes on low flame.
Open and stir the Sabzi, mix methi leaves, salt and red chilly powder as well. Also add 1-2 tbsp water, cover and cook for 5 minutes on low flame. Keep a constant check on Sabzi. If the potatoes are still hard cook for 3-4 more minutes.
Luscious and mouth watering aloo methi Sabzi is ready. Take it out in a bowl and serve with piping hot chapatti or parantha.