Boil potatoes until tender; drain and set aside.
Toast sesame seeds in a hot oven until fragrant and lightly colored. Cool then grind in food processor with hot chiles, garlic, ginger and cilantro. Add lemon juice and salt.
Mix sesame seed paste with warm potatoes and toss lightly.
Sauté fenugreek in oil; pour over salad and mix lightly. Serve on a bed of lettuce leaves.Makes 6 to 8 Source: