Put a kadhai/wok/frying pan on medium high heat. Add oil to the pan and let it heat up. Add jeera/cumin and ginger and garlic. Sauté for a minute or so until fragrant. Do not brown.
Next, add all the potatoes and fry on medium heat until they are brown and crisp around the edges. Keep turning the potatoes to reduce stockage to the bottom.
Spice potatoes with all the ground spices in ingredients list except garam masala and pepper (if using) and add green chilies. Turn and mix well to coat evenly.
Finally, add all the chopped methi. Lower heat and mix well. Cook covered on low heat for a few minutes. Methi leaves will turn a bright green color, just like leaves that have been blanched. They are almost done cooking. Now all that’s left is to evaporate all the moisture that methi would’ve released.
Soggy aloo methi is no fun. So spend a few minutes cooking it uncovered on medium high heat while turning the sabzi constantly. This will evaporate most of the moisture, fast.
At the end add garam masala and black pepper, if using. Turn and mix well. Turn off the heat and serve.