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Potato Balls with Garam Masala Sauce

Potato Balls with Garam Masala Sauce

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 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


  • 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
  • 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.