1. Boil the potatoes such that they are properly cooked but firm.

2. Cut them into large pieces - horizontally such that you have chunky pieces of potaoes.

3. In a pan/ wok , add the olive oil (even normal cooking oil will do in lieu of the olive oil) - add the toasted sesame, chilly pieces, ginger-garlic paste, turmeric powder and garam masala. Ensure that the oil and sesame mix is enough to coat all the potato pieces adequately.

4. Add the potatoes slowly until each is properly coated with the masala.

5. Add the salt and gently stir to avoid breaking up of the potato chunks.

6. Add the chopped coriander and mint leaves and sprinkle the lemon juice.

Serve with hot Rotis or steaming Rice and Dal.

Hint: In case you have tried using the herb `rosemary', add a few leaves chopped up in the oil in step [3], it gives an excellent flavour and aroma.