salt, to taste and some to sprinkle on the methi leaves
Wash the methi leaves thoroughly and cut the stems near the roots and discard. Chop the rest, place in a bowl and add about 2 tsp salt to it. Mix well and keep aside.
Heat the oil in a heavy bottomed pan. Add the cumin seeds, asafetida and dried red chillies. Once the cumin and chillie start to turn color, add the onion and green chillies. Sauté till the onions start to become soft.
Add the potatoes, give it a quick stir to mix everything together, cover and cook over low heat for 7-8 minutes, till the potatoes are almost tender.
Now squeeze the methi leaves to take out any water from them. Add to the pan with the potatoes. Add turmeric powder, coriander powder, Kashmiri chili powder and salt. Give it a quick stir and let it cook over medium heat for 3-4 minutes. Remove from heat and serve hot with rotis and dal or rice and dal.