Peel and dice potatoes into cubes; wash and 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; cook covered for 10 minutes.
Add chopped fenugreek leaves and sauté uncovered for 6 minutes until greens shrink and dish turns dry.