Heat mustard oil to smoking point and let it cool a bit. Add in cumin seeds and bay leaf. Allow the seeds to crackle.
Add in the chopped garlic and saute for a minute. Add the chopped onions and green chillies. Saute until the onions are translucent.
Add in the peeled baby potatoes. Mix well. Saute for a few minutes.
Now add in the dry masalas - salt, Kashmiri red chilli powder, coriander powder, and turmeric powder. Mix well.
Add a bit of water, cover with a lid and cook until the potatoes are almost done.
Now, add in the chopped methi leaves. Saute for 3-4 minutes. Cover with a lid and cook for a few minutes until the liquid dries up and the methi is done.
Finish with amchoor and garam masala powder. Check the salt and add more if required.
The Lasooni Aloo Methi is ready to serve. Serve hot with chapatis or paranthas.