Soak methi seeds overnight. Wash drain and cover with wet paper towel. Repeat this twice a day, for 4-5 days till you have nice long sprouts.
Cut potatoes into long thin pieces. Heat oil, add jeera, minced ginger and green chillies, followed by the potato. Add salt & red chilli pwdr to taste. Saute potatoes till they are cooked through.
Now add washed and drained methi sprouts along with some amchoor. Adjust salt if needed. Cook for a couple of minutes…ready! Serve with garma garam Daal Roti!