Heat oil in a saute pan.
Saute the onion for two minutes.
Add ginger and garlic. Cook for another minute.
When the onions are translucent - add spice mix powders along with the chopped tomatoes.
Saute well for about a minute.
Add 1/4 cup water and let cook for another five minutes stirring often so the spices don't burn.
The mixture should have turned deeper in color.
Add yogurt (or coconut cream) - Stir well.
Cook for two more minutes.
With a hand blender puree, the mix to a smooth curry - It will look lighter and smoother.
Add 1/4 cup water and bring to a boil.
Once the curry has come to a boil, lower the flame to a simmer.
Spread the prepared meatball in the curry.
Sprinkle the chopped cilantro but do not stir.
Partially cover the pot and let simmer on medium low for about 10 minutes.
After 10 minutes - add in the lemon juice.
Check that the meatballs are cooked.
Taste and adjust seasoning.
Check consistency - add water if necessary.
Serve with steam rice or Indian bread.