|Tomato puree||2 Tablespoon|
|Ground coriander||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Lemon juice||2 Tablespoon|
|Mustard seeds||1⁄2 Teaspoon|
|Chopped fresh coriander||1 Tablespoon (To Garnish)|
Boil the baby potatoes with their skins on and cut them in half once cooked.
Place in a serving dish.
Meanwhile, in a small bowl mix together the tomato puree, ground coriander, chilli powder, salt, sugar, and lemon juice.
Heat the oil in a small frying pan over a medium heat and gently fry the mustard seeds and curry leaves.
Reduce the heat and add the tomato puree and spice mixture to the pan.
Fry for about 1 minute then pour the hot mixture over the potatoes.
Mix in carefully.
Before serving, garnish the dish with chopped fresh coriander.