These potato-lentil balls are so delicous, it is hard to find a an apropriate word for it, really. I just love the consistency of the balls, that they are gluten free and the sauce is so creamy and flavorful, yum!
The original recipe is from www.healthyongreen.de but I changed a few things up.
I love those indian spices so much, they make everything so flavorful and comforting at the same time.
Potato Balls with Gram Masala Sauce
2. March 2017
Ingredients
- 320g potatoes
- 100g red lentils
- 230ml water
- 1 tsp ground cumin
- 1tsp ground coriander
- 1 tsp sea salt
- coconut oil to fry
- For the Masala-Tomato Sauce
- 1 can coconut milk
- ½ a can crushed tomatoes
- 1 thumb size piece of fresh ginger
- 2 cloves garlic
- 2 small onions
- 2 tbsp garam masala paste
- salt for seasoning
- 1 tsp coconut oil
- bunch of parsley
- salt for seasoning
Directions
- Step 1Steam potatoes until soft and cook lentils in the 230ml water until water is absorbed.
- Step 2In a medium bowl carefully mash potatoes and lentils together, add spices and salt and mix until all bigger potato pieces are gone. It is ok if it not completly smooth.
- Step 3Melt coconut oil in a pan and add the balls to it. Fry them a few minutes on each side until they are slightly golden.
- Step 4Put them on a plate and set them aside.
- Step 5For the sauce dice onions, mince garlic and ginger and saute in coconut oil until onions are ranslucent.
- Step 6Now add masala paste and coconut milk. Mix through a few times and add crushed tomatoes.
- Step 7Cook on high heat for 2-3 min and fill sauce into a high speed blender and blend for a minute until smooth. ( if the sauce is too hot, the lid might blow off, so you might want to stick to an immersion blender)
- Step 8Pour the sauce back into the pan and add balls to it. Let simmer for another 2-3 inutes and serve with chopped parsley.
