To make Methi Alu, first pressure cook baby potatoes. Peel and keep aside.
Wash and pick fenugreek leaves. Rinse methi leaves thoroughly under running water. Coarsely chop the leaves.
Finely chop the onion and coriander leaves; slit the green chilli.
Heat oil in a pan and sizzle cumin seeds. Tip in finely chopped ginger, garlic, onion and green chilli. Saute till the onion becomes brown.
Sprinkle turmeric powder, coriander powder, red chilli powder, garam masala and dry mango powder. Mix well.
Add fenugreek leaves and saute for a couple of minutes.
Tip in the boiled and peeled potatoes, toss well and cook for a couple of minutes.
Garnish with freshly chopped coriander. Drizzle some lime juice.
Serve Punjabi Aloo Methi with hot Phulkas or Rice and Dal.