Boil the potatoes. Drain and cool. Halve them without peeling.
For the chutney, grind together coriander leaves, mint leaves, green chillies, ginger and garlic to make a fine paste. Add lemon juice and mix.
Heat a non stick pan. Add cumin seeds and roast till it begins to change colour. Add coriander powder, turmeric powder and continue to roast. 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.
Sprinkle seseame seeds over the potatoes. Serve hot.

40 baby potatoes
1 cup fresh coriander leaves, roughly chopped
1/4 cup fresh mint leaves, coarsely shredded
10-12 green chillies, coarsely chopped
2 1-inch pieces fresh ginger, coarsely chopped
4-6 gloves garlic, coarsely chopped
4 teaspoon lemon juice
2 teaspoon cumin seeds
2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/4 cup soy yogurt
salt to taste
1/4 teaspoon garam masala powder
1 teaspoon toasted sesame seeds