Source: Sanjeev Kapoor
Time: 30 to 40 minutes
Serving: 4 (or 6 if serving dal or other dish)
INGREDIENTS:
40 baby potatoes
1 cup cilantro, chopped
¼ cup mint leaves, chopped (optional)
4-5 green chilies, chopped
2 inch ginger, minced
4 garlic cloves, minced
1 lemon (large), juiced
2 teaspoons, cumin seeds
2 teaspoons, coriander powder
½ teaspoon turmeric powder
½ cup yogurt
¼ teaspoon garam masala powder
1 teaspoon sesame seeds (optional)
Salt, to taste
METHOD:
Boil the potatoes (ideally in a pressure cooker) with some salt in the water. Drain and cool. Halve them without peeling.
For the chutney, grind together cilantro, mint leaves, green chillies, ginger and garlic to make a fine paste. Add lemon juice and mix. Heat oil a non stick pan or a wok. Add cumin seeds and saute for a few seconds till it starts to change colour. Add coriander powder, turmeric powder and mix well for a few seconds. Add green chutney and mix. Add potatoes, yogurt, salt and mix. Cover and cook on medium heat for eight to ten minutes. Add garam masala powder and mix. Dry roast sesame seeds and sprinkle over the potatoes. Serve hot.
NOTES:
I have posted this recipe the way I made it, which was a slightly modified version of Mr. Kapoor’s. SK adds 1/4 cup of mint leaves to the chutney. I did not have any mint leaves at hand, so I threw in some extra cilantro (which I do not account for in the measurements). Also, he does not use any oil while cooking, choosing instead to dry roast the cumin seeds, coriander powder and turmeric powder. I did not realize I was not supposed to put oil in the pan till I started to post this recipe! Anyway, mine turned out really well so perhaps it is a good thing I do not read recipes very carefully 
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