Heat oil in a pot and add cumin seeds, allow to crackle.

Now add chopped onions, ginger paste and garlic paste and stir fry until the onions are translucent in colour.

Add chopped tomatoes and cook until the there is no moisture left and the oil separates from the gravy.

Add salt, red chilli powder and turmeric powder and cook for 1 minute.

Add potatoes and stir fry for 5-6 minutes until the potatoes are translucent from the outside.

Add 1/2 glass of water, cover and cook on low flame until half done.

Now add fenugreek (methi), garam masla powder, coriander powder and green chilies.

Cover and cook for 10-15 minutes until the potatoes are well done. Add a little water to loosen the gravy a bit, boil for 1-2 minutes.

Aloo Methi Masala Curry is ready. Serve with roti or naan.