Pick the leaves of Methi and discard the stems.

Wash thoroughly and then blanch it.

For blanching place a pot of water to boil, let it come to a rolling boil.

Add the methi leaves and boil for 2-3 minutes.

Drain the water and immediately transfer the methi leaves to ice-cold water.

Squeeze out the water and add it to the blender.

Make a coarse puree and keep it aside.

Heat a tablespoon of oil in a pressure cooker.

Add cumin seed, let splutter.

Now add green chilly, saute for a few seconds and then add the prepared fenugreek, potatoes and ginger. Mix well and saute till almost dry.

Add tomatoes and all spices.

Cook till the moisture dries from the tomatoes.

Add 1 tsp of wheat flour, and cook further for a minute or two.

Add a cup of water, mix well and pressure cook for 1 whistle and then simmer for 5-7 minutes.

Open the pressure cooker once the pressure has released.

Check the potatoes, if not fully cooked, cook till done. Adjust the gravy consistency by adding hot water.

Serve hot with chapatis or parathas.