Peel and cut potatoes into small cubes; wash and finely chop fresh fenugreek leaves.
Heat vegetable oil in a skillet, crackle cumin seeds, and add ginger paste with chopped green chili.
Add cubed potatoes, turmeric powder, red chili powder, and salt.
Cover skillet and cook on low heat for 10 minutes until potatoes are nearly cooked through.
Add chopped fenugreek leaves and sauté uncovered for 6 minutes until greens shrink and dish turns dry.