Pluck the fresh fenugreek leaves and discard stalks.
Wash them well till there is no grit on them. Strain out all the water.
Now chop them fine. Don't make a paste though.
Take oil in a kadhai/wok and heat it.
Add cumin seeds and chopped garlic and cook for about a minute. Don't let the garlic burn.
Now add the chopped potatoes and mix well to coat with oil.
Cover and cook for about 4-5 minutes on low flame till they are nicely browned on all sides and half cooked.
Now add the chilli powder and salt and mix well.
Add the fenugreek leaves and mix well.
Cover and cook till the leaves have wilted and released water. Takes about 3-4 minutes.
Now cook uncovered and allow all the water to evaporate. Your potatoes should be cooked by now.
This is a dry sabzi and no water must remain.
You can add your amchur powder now and stir well. Cook for one more minute.
Your methi aloo is ready to serve.