Wash and chop methi leaves. Do not chop it finely. Keep it aside.
In a pan, add oil, mustard seeds, cumin seeds, and hing. Saute it.
Then add ginger paste, garlic paste, and green chili paste. Saute it.
Now add chopped tomatoes, salt, and turmeric powder. Saute it.
Then add chopped methi leaves and mix well. Cover and cook for 2-3 minutes till methi become soft and oil is released from the sides of the pan.
Add coriander powder, red chili powder, garam masala, amchur powder, and sugar. Saute it.
Then add besan and roast it on low flame till it slightly changes its color and becomes aromatic.
Now add 2 cups of hot water gradually and mix well. (refer to video)
Cover and cook sabzi on low flame till oil is released from its sides.
Serve hot methi nu lotiyu with bajra roti and fried chilies.