Wash and boil the small potatoes until cooked through (about 2 whistles in a pressure cooker).

Peel the boiled potatoes and set aside.

Dry roast the sesame seeds in a pan until lightly golden. Set aside.

Prepare coriander chutney by blending green coriander, ginger, green chili, and a little water until smooth.

Heat ghee in a pan or kadhai.

Add cumin powder, garam masala, and salt (or rock salt) to the ghee.

Add the peeled potatoes and sauté for about 10 minutes, allowing them to brown slightly.

Add the coriander chutney to the potatoes and mix well.

Cover the pan and cook for 5-8 minutes to allow the flavors to meld.

Turn off the heat and garnish with roasted sesame seeds.

Serve hot with boondi raita and phulka.