Peel and dice potatoes into small cubes; chop fresh fenugreek leaves finely.
Heat vegetable oil in a pan, crackle cumin seeds, and sauté garlic paste and chopped green chili.
Add diced potatoes, turmeric, red chili powder, and salt; sauté for 5 minutes.
Stir in chopped fenugreek leaves, cover, and cook on low heat for 10 minutes until potatoes are soft.
Serve warm with rotis.