Aloo Methi curry (Potato - Fenugreek leaves)

This is the quickest version that i make.
Ingredients
Potatoes  -  4 no.
Fenugreek leaves (Methi) - 1 big bunch
Onions  -  2
Ginger garlic paste - 1 tsp
Tomatoes - 3 medium
Green chillies - 2 thai
Red Chilli powder -  1/2 tsp
Salt to taste
Oil to saute
Amchur powder - 1 tsp
Garam masala - 1/2  tsp (more/less to ur taste. i use little amt just for the flavour)
Mint  -  few leaves
Cilantro (optional)

Preparation
--> Boil potatoes, let them cool down; peel and chop each potato to 4-6 pieces;  set them aside.
--> Take oil to saute; Add chopped onions - until they turn slightly tender, add salt, add ginger-garlic paste, add green chillies.
--> Add chopped fenugreek bunch; saute until crisp (Some like to use only leaves, but i chop along the stem. since i will saute it until crisp, we don't feel the bitterness)
--> Add chopped tomato and cook until well done. Let the whole curry cool down.
--> Blend the curry.
Tip :  For thick texture, you can add couple of boiled potato pieces while blending.
--> Take the gravy out of blender to pan. Let it cook on slim flame. Now its time to add powdered masalas.
--> Add boiled and chopped potatoes; amchur powder, garam masala, red chilli powder, mint and cilantro.
--> Let the entire gravy cook for 5 minutes on dim flame. Switch off the flame and serve it hot with rotis/rice.