Wash the fenugreek leaves thoroughly under running water to remove any dirt. Drain the water and keep the leaves aside.

Chop the methi leaves and set them aside.

Peel and wash the potatoes. Cut them into cubes, halves or quarters. Set them aside.

Heat mustard oil in a kadhai (wok) over high heat.

Add a pinch of turmeric and the potatoes to the wok and stir-fry until they turn golden from the edges. (approx. 80% cooked). Remove the potatoes from the oil and transfer them to a plate. Set them aside.

Reduce the heat to medium-high, add asafoetida (hing) and cumin seeds to the hot oil and let them splutter.

Add the chopped onions to the wok and stir and cook them until they turn light golden.

Add the chopped tomatoes to the wok and cook them for 2-3 minutes until they become soft and mushy.

Add the coriander powder, turmeric, red chilli powder and salt to the wok. Stir and cook for a few minutes until the oil separates and surfaces to the top.

Add the fried potatoes and mix them well with the gravy.

Now, add the chopped fenugreek leaves to the wok. Mix them well with the other ingredients. Cook for 1-2 minutes.

Add ½ cup water (if needed) to the wok and mix it well. Cover the wok with a lid.

Cook the mixture on low heat, stirring every 4 to 5 minutes, until the potatoes soften and are cooked. Stir occasionally to prevent sticking.

Check the seasoning and adjust to taste.

Add the pomegranate powder and garam masala. Mix and cook for a few more minutes. Allow the curry to rest for a few minutes after cooking to allow the flavours to meld together.

Serve it hot with roti or paratha or as a side dish.