Wash and chiffonade fenugreek leaves and tender stems. Discard the thick stems, if any.
Peel and dice potatoes and keep aside.
In a heavy-bottom pan, preferably non-stick pan, heat mustard oil to smoking point.
Reduce heat, put fenugreek seeds and then mustard seeds in the pan. Let the mustard seeds splutter.
Add the diced potatoes, fenugreek leaves, salt and red chilli powder.
Cook on medium flame, stirring frequently in between.
Take it off the flames when potatoes get tender.