The quickest and tastiest methi aloo with some black channa for protein kick.

Recipe:
3 Yukon Gold potatoes
1/2 cup of soaked & boiled Black Garbanzo beans ( optional)
1 tsp cumin seeds
1/2 to 1 tsp crushed red pepper ( like the ones from Pizza hut)
If available 1 bunch of fresh Methi leaves ( fenugreek) or
2 tsps of Kasoori Methi ( dried methi leaves)
1/4 tsp of asafoetida ( hing)
1/2 tsp mustard seeds.
1/2 tsp of turmeric powder
salt to taste.
2 to 3 tsps vegetable oil
Peel the potatoes slice them in rounds then slice them into 1/2 " sticks. if using fresh
methi leaves, separate them from stems , wash & chop them coarsely.
In a skillet add the oil, when hot add the mustard seeds, cumin, turmeric powder &
asafoetida and the sliced potatoes & on medium higt heat, stir fry the potatoes for about
5 minutes, add the fenugreek leaves, crushed red pepper, sal & garbanzo beans if usingt
& turn the heat to medium low & cover with a lid. Let the potatoes cook for about 5
minutes or until done. If you want to use the dried fenugreek, you can add it to the last
few minutes of cooking. Once done turn off heat & you can squeeze about 1 teaspoon of
lemon juice just before serving.