Aloo Methi

Prepare 1 bunch fresh methi. First, pick off the leaves. We don't use the stalks. Once you've separated the leaves, wash them. If they are especially bitter, soak them in salted water for 10 minutes. Drain, then roughly chop.
Heat a large kadai or non-stick deep-sided frying pan over medium flame. Add 20 g butter*, and once it melts, add ¼ teaspoon cumin seeds. Once they crackle, sauté 3 cloves garlic (minced), 2 green chillies (finely chopped), and 1 pinch asafoetida for around 30 seconds.
Add 2 large potatoes (chopped) to the pan. Sauté the potatoes in the butter for around 5 minutes, tossing regularly, until the edges turn golden.
To the pan, add the roughly chopped methi, ½ teaspoon turmeric powder and Sea salt (to taste). Toss and stir well to coat the potatoes in the spices.
Add 150 ml water, cover the pan, and turn the flame low. Let it cook for around 5 minutes, or until the potatoes are knife-tender.