Potatoes Masala

Halve the new potatoes and set aside. Combine tomato purée, ketchup, tamarind paste, sugar, minced ginger, ground coriander, minced garlic, and chili powder in a small bowl to create the masala paste.

Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Add the halved potatoes to the hot oil and cook, stirring occasionally, until they begin to soften and develop light golden edges.

Reduce heat to medium and add the masala paste to the potatoes, stirring constantly to coat the potatoes evenly with the spice mixture.

Continue cooking, stirring frequently, until the potatoes are tender and the masala darkens slightly, with the oil beginning to separate around the edges.

Stir in the fresh lemon juice, mixing well to incorporate the acidity into the dish.

Transfer to a serving dish and garnish generously with chopped cilantro before serving.