Heat oil in a wok and add onion.

Sauté for a minute and add cumin seeds and ginger and garlic paste. Sauté until aromatic.

Add potatoes, salt, Red chili powder and turmeric powder.

Stir fry the potatoes for 2 minutes and then add 1/4 cup water.

Cover and allow to cook on low heat until potatoes are fully cooked.

Now add methi leaves, dried fenugreek and green chilies and cover and cook for 5-6 minutes until done.

Sprinkle garam masala and cumin powder.

Serve hot with roti.