Heat 1 tbs oil in a pan on medium heat. Add 1 tsp cumin seeds and mustard seeds. Let them crackle for a few seconds.

Add chopped onion and sauté until golden brown. Then add minced garlic and grated ginger, and sauté for another minute until fragrant.

Stir in 1 tsp turmeric powder, 1 tbs coriander powder, and 1 tsp red chili powder (if using). Cook the spices for 30 seconds, making sure not to burn them.

Add finely chopped amla to the pan and cook for 3-4 minutes until softened slightly. Then add chopped methi leaves and stir well to combine.

Add salt to taste and cook the mixture for about 10 minutes, stirring occasionally, until the methi leaves are wilted and the flavors are well combined. Serve hot.