First, prepare the date and tamarind chutney.
In a blender, combine the pitted dates, tamarind paste, a pinch of salt, and ½ cup of water.
Blend until smooth, then set aside.
Prepare the yogurt drizzle by mixing the Greek yogurt with a couple of tablespoons of water in a small bowl.
Stir until it reaches a smooth, drizzling consistency, then set aside.
Wash the baby potatoes and boil them in salted water for about 15 minutes, or until they are tender enough for a knife to slip through easily.
Drain them well, transfer to a plate, and gently crush each one with a fork or the bottom of a glass.
Melt the butter in a large frying pan over medium heat.
Once melted, add the ground cumin seeds, black pepper, ginger, green chile, and ¾ teaspoon of salt.
Stir for 30 seconds until fragrant, then add the crushed potatoes.
Let the potatoes cook undisturbed for about 5 minutes, allowing them to become crisp and charred in spots.
Add the drained chickpeas, diced shallot, and lemon juice to the pan.
Stir and cook for another 2-3 minutes until everything is heated through.
Stir a couple of tablespoons of the prepared date and tamarind chutney into the potato mixture, ensuring everything is well coated.
Remove the pan from the heat.
To serve, divide the potato and chickpea mixture among four shallow bowls.
Drizzle with the thinned yogurt, dot with the remaining chutney, and finish with a generous sprinkle of fresh cilantro and crunchy sev.
