Remove the leaves from the stems of the methi leaves and rinse them thoroughly. Chop the fenugreek leaves. Rinse, peel and chop the potatoes into small cubes or squares. In a pan, heat up the oil and put in the potatoes. Sauté the potatoes for a few minutes till they start looking crisp and are lightly browned from the edges. Add the chopped green chilies and hing. Next add the chopped methi leaves and stir very well. Add salt and give a nice stir and let the methi leaves cook on a medium flame uncovered. The methi will start to leave water, lower the flame and cook the leaves for 5-6 minutes more. You should see the leaves wilted and cooked completely. Continue to sauté for 2 to 3 minutes more till all the water has dried up. When the methi aloo is cooked, add some butter and mix it with the veggies. Serve with parathas, rotis or rice and dal.