Put diced potatoes in sauce pan and fill with water, bring to boil and simmer for about 5 minutes or until potatoes are just barely soft. Drain and set aside.

Add butter to pan over medium-high heat. Add cumin seeds, dried red chilies, hing and cashews. Cook until seeds and cashews are lightly browned but not burned.

Add sliced onions, salt and pepper and cook until onions are soft and translucent.

Add sliced green chilies, ginger/garlic paste, turmeric, garam masala and Maggi spicy chilli sauce (if unavailable substitute ketchup and/or tomato paste). Combine and cook for a couple of minutes.

Add potatoes and stir to evenly combine with onions and spices. Cook for about ten minutes or until potatoes are crispy on the outside. Try not to mix the potatoes too much, this will help the potatoes develop a nice and crispy exterior.

Add frozen methi (fenugreek) leaves and stir to combine. Cook for about 5 minutes to help mellow out the bitterness of the methi.

Check for seasoning and serve!