Pluck the methi leaves and wash them. Place the plucked methi leaves in a large bowl, and fill it with water to clean the leaves. Then drain the excess water using a colander and leave them to air-dry. If you are in a hurry, you can spread those leaves on a clean kitchen towel and gently dab to take the excess water out.
Chop the methi leaves. You can chop them up coarsely, no need for fine chopping as they wilt when cooked.
Making Aloo Methi
Heat oil in a large heavy bottom saucepan on medium-high heat. Then reduce heat a little and add cumin seeds and asafoetida. Let them sizzle for a few seconds.
Add garlic and gree chili pepper. Saute for about 30 seconds until the garlic changes color.
Add the chopped potato and stir. Saute the potatoes in oil for 3-4 minutes until they are slightly cooked and crisp on the outside.
Add salt, turmeric, red chili powder and the chopped methi leaves. Stir well.
Cook for 7-8 minutes while stirring frequently until the leaves are cooked well. The leaves will release liquid and then dry out. Keep the pan open at all times, no need to cover with a lid.
Once the moisture is completely dried, the Aloo Methi is ready. Turn off flame.
Enjoy with roti or paratha, along with a side of raita!