Here is her recipe:
Heat up jeera/cumin, garlic, slit green chillies in oil and add potato. Add salt and turmeric if you want though I generally leave the turmeric out. cook the potato till golden and crisp from the edges but fully cooked. dump in the cleaned methi and cook till u reach desired done-ness for the leaves. this is the simplest version and one I've always loved - fabulous flavours from the garlicky potatoes and the freshness from the leaves combine in a very earthy way.