Aloo Methi is an Indian sabji (vegetable dish) where lightly spiced potatoes are pan-fried and then mixed with sweet fresh fenugreek leaves. It's served with other sabjis, dal, and roti or paratha.
Peel the potatoes. Dice them into small cubes. Wash the fenugreek leaves. Remove the leaves from the stems. Roughly chop the leaves.
Heat oil in a pan on medium heat. Add the cumin seeds and sauté until they begin to pop, about 1 minute. Then, add the diced potatoes. Sprinkle the turmeric, garam masala, coriander, red chili powder, and salt. Toss the potatoes and spices together.
Continue to cook the potatoes until they are fork tender and have lightly browned on the outside, about 7-10 minutes depending the the size of the potatoes.
Add the fenugreek into the pan and toss everything together. Lower the heat to low and cover the pan with a lid. Steam the potatoes until the fenugreek wilts into a dark green color.
Remove the Aloo Methi from heat and serve warm with paratha.