Indian, Main, Non-Vegetarian
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Egg Curry with Potato-Spinach Parathas

Hello world.  I will spare you the apologies for the delayed post because based on my past performance, I’d say that it’s unavoidable 🙂  But July was an extremely busy month!  I got a new job AND I traveled all over Portugal with a short stint in Barcelona without having much time to plan for the trip! I LOVED PORTUGAL! It was my first true European trip.  From what I heard, Portugal is still relatively low-key compared to other parts of Europe and it definitely felt low-key when I hadn’t met any Americans until we reached Lisbon.  Now to the important stuff- The food. It was so so SO good!  I got to try octopus, salted cod (bacalhau) and many other Portuguese delicacies.  Portuguese fare involves a lot of ‘petiscos’, which is basically tapas, so the small portion eater in me was very happy.  I definitely felt a lot of Mediterranean influence with the food but still extremely unique in flavor.   All in all it was a wonderful trip I would recommend to my fellow travel and food fiends!

I also waited to blog for a couple of weeks to see if I could get a hold of Bacalhau (salted cod) here in DC to attempt to create my favorite dish from Portugal- Salted Cod & Chickpea salad and blog about it.  But alas, I didn’t find salted cod in my few grocery resources and I’m having personal issues with fresh pacific cod as well since there are a lot of questions about the Fukushima spill tainting our pacific seafood.  So the salted cod & chickpea salad will have to wait for now 🙁

Instead I’m going to randomly share a recipe for one of my favorite repeat Indian dishes and a recipe to accompany it with!  Why I love Egg Curry is not just because it’s fast, but because it can be done almost entirely out of pantry items with the exception of eggs and onions of course.  We mainly eat Egg Curry with quinoa or cous cous.  But for this post I felt like trying my hand at a Paratha again and was very happy to see how well they go together!  Please note that the parathas I make are not big on oil/ghee.  You can make them that way, but I like mine minimally oily 🙂

Egg Curry
Serves 4
Total Time
1 hr
Total Time
1 hr
  1. 8 eggs - hard boiled and halved (View my favorite hard boiled egg instructions)
  2. 1 1/2 large yellow onion - chopped
  3. 2 medium-large tomatoes - chopped (I sometimes substitute a can of diced tomatoes without salt)
  4. 2 tsps garlic-ginger paste (if separate 2 tsp garlic, 1 tsp ginger paste)
  5. 2 tbsp white vinegar
  6. 1 1/2 cups of water
  7. 2 tsps coriander powder
  8. 1 tsp cumin powder
  9. 1 tsp garam masala
  10. 1/2 tsp turmeric powder
  11. 1/2 tsp chilli powder
  12. Salt to taste (I used 2 tsps)
  13. 2-3 tbsp of oil (I used coconut)
  1. In a large sauce pan, heat the oil on medium heat.
  2. Add chopped onions and saute until golden brown (slightly caramelized)
  3. Add the garlic-ginger paste and saute for 1-2 minutes
  4. Add all the dry spices and saute for 1 minute
  5. Add the tomatoes and 1 tsp of salt and cook for about 5 minutes, until the juices run from the tomatoes and there is a nice low rolling boil
  6. Then take the pan off the heat and blend the onion tomato mixture. I used a hand blender in the pan itself, you can pour the mixture into a blender/processor if you don't have a hand blender. Make sure you puree the mixture until it's smooth (a little pulp is totally ok)
  7. Put the mixture back in the pan and put the pan back on medium-high heat
  8. While the mixture is heating back up, add the vinegar, remaining salt and 1 1/2 cups of water. Bring to a boil.
  9. At this point, taste the gravy to make sure there is enough salt and flavor to your liking. Adjust if necessary. It's important to do this now because once you add the eggs, adjusting the flavor will be very difficult!
  10. Lower the heat to medium-low and add the halved eggs gently into the sauce. I never place the eggs on top of each other and instead lay them side by side to make sure the yolks don't get destroyed.
  11. Simmer for 7-10 minutes until the water is reduced and the consistency of the gravy is thicker. Remove pan from heat, let stand 5 minutes and serve!
  1. Special tools: Hand blender, regular blender or food processor
The Full-time Foodie
Potato-Spinach Parathas
Serves 4
Total Time
1 hr 10 min
Total Time
1 hr 10 min
  1. 1 1/2 cup whole wheat flour (I used a mix of whole wheat and gluten free)
  2. 1/2 cup water and keep more aside as needed
  3. 2 tbsp olive oil
  4. 1 large russet potato - peel removed, boiled and mashed
  5. 1/2 cup of frozen spinach (fresh or frozen is fine!)
  6. 1/4 cup of chopped onion
  7. 1 tsp garam masala
  8. 1 tsp of turmeric
  9. 1/2 tsp of salt (or to taste)
  10. 1 tbsp of cooking oil
  11. 1 plate of whole wheat flour for rolling (about 1/4 cup)
  1. In a large bowl add the the flour, olive oil and half cup of water and mix the dough well. Keep adding the water tablespoon by tablespoon and kneading the dough until it reaches a soft but not sticky consistency. If the dough sticks, add a little more dough. Think... play dough consistency 🙂
  2. After the dough reaches a good consistency, knead the dough on an oily surface for around 2 minutes and place in a bowl with the cover on in the fridge for 10 minutes to overnight.
  3. Heat the oil in a skillet on medium heat and saute the chopped onions until translucent
  4. Add the frozen spinach and cook until soft and heated through
  5. Add the potato, the spices and salt and mix well until the flavors are evenly distributed
  6. When the mixture is completely heated through, take the skillet off the heat and set aside
  7. Take the kneaded dough and roll into a cylinder and divide into 8 equal parts and roll each part into a ball
  8. Take a ball of the dough and roll it out into a 3" circle. Take about 2 1/2 tbsp of the potato filling and roll into a ball and place in the center of the dough circle. Take the edges of the dough and wrap around the potato filling (pinch the dough edges to make sure it sealed and make sure the dough "hugs" the filling as much as possible to reduce trapped air). Repeat this for all the dough balls (and rest each filled dough ball for 3-4 minutes).
  9. Heat a skillet on medium heat until hot, when skillet sizzles when you sprinkle water it's ready.
  10. On a light floured surface, roll each filled dough ball very slowly and carefully into 6" round circles. I made the mistake of doing this back to back and placing the rolled parathas on top of each other. DON'T DO THAT 🙂 A few of mine stuck together. I really recommend rolling out each dough ball just before you place them in the skillet.
  11. Add a few drops of oil to the hot skillet and place the paratha in the skillet. Press down gently with a spatula and cook for about 2-3 minutes until the side turns golden brown. Add a few drops of oil on the uncooked side before flipping the paratha over and cook for about 2-3 minutes until golden brown.
  12. You can take paratha off the skillet and cool on a rack, or serve immediately! Repeat this process with each dough ball/paratha 🙂
  1. Special tools: Rolling Pin!
The Full-time Foodie

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