Add a big pinch salt and a big pinch sugar and a cup of water to the methi leaves and let it rest for a few minutes. Squeeze out the water from methi and keep aside.
Heat ghee or oil in a vessel, add the grated ginger and asafoetida and sauté for a few seconds. Add onions and sauté for 3 minutes. Add coriander and red chilli powed and combine. Add the chopped methi and spinach leaves and cook till wilted, approx. 10-12 minutes.
Add the cubed boiled potatoes and salt and combine. Cook for 9-10 minutes. (note this is a dry saute dish).
Add garam masala and combine well. On high flame sauté for 2-3 minutes, tossing the potatoes and turn off heat. Serve hot with rotis, paranthas or hot rice. (You can also add a dash of lemon juice to pep up the dish).