Coconut Potato Egg Curry Recipe

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A simple and delicious dish, the Coconut, Potato and Egg Curry is a great side dish for any rice, roti or naan. You can slice the eggs or keep them whole.

Coconut, Potato and Egg Curry


  • Eggs – 6
  • Potatoes – 100 gms
  • Onions – 25 gms
  • Coconut – 1 cup
  • Lemon – 1
  • Turmeric Powder – 1/2 tsp
  • Cashew nuts – 25 gms
  • Green Chillies – 8
  • Mustard Seeds – 1/2 tsp
  • Ghee – 25 gms
  • Coriander Leaves – few
  • Curry Leaves –  few


  1. Boil the eggs and potatoes separately and peel the outer skin.
  2. Chop the boiled eggs and potatoes.
  3. Grate the coconut and keep it.
  4. Chop the onions and green chillies.
  5. To a pan, heat ghee in medium flame.
  6. Add mustard seeds, cashew nuts and fry till golden brown.
  7. Add the onions and green chillies.
  8. When the onions are cooked , add the chopped eggs and potatoes.
  9. Add the turmeric powder, salt, coriander leaves, curry leaves and grated coconut.
  10. Allow it to boil for 5 to 10 minutes.
  11. Add required water and boil again.
  12. Tasty coconut potato egg curry is ready to serve hot.

image via YouTube


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