Before you begin, prep the potatoes first. Peel and cut them into big cubes if using regular sized potatoes. If using baby potatoes, peel and slice them in half.
You can choose to parboil them first or use them raw. The cooking times will vary depending on this.
If using fresh methi leaves, wash them nicely under running water and then separate the leaves from the stems. Chop them roughly and keep them aside.
If using frozen fenugreek leaves or kasoori methi, then you can use them as-is.
Heat oil in a pan. Temper mustard seeds and cumin seeds. Then add the ginger paste, minced garlic, and chilies. Saute for 1-2 minutes or till the raw smell of garlic disappears.
Then add the potatoes along with turmeric powder, and salt. Mix and saute till the potatoes are cooked.
Once they are done, add the methi leaves, and garam masala. Toss it all together and cook for 2-3 minutes.
Squeeze lemon juice on top, mix and take it off the flame. Serve this Potato Fenugreek Curry/Aloo Methi with hot roti/chapati/naan/Puri or Bhakhri.