How to make Egg Moley -

Coconut milk based egg curry with potatoes and green peas.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Eggs (अंडे), Coconut Milk (नारियल का दूध)

Cuisine : Kerala

Course : Main Course Egg

For more recipes related to Egg Moley checkout Kolhapuri Egg Curry, Omelette Curry, Egg Macho, Kodi Guddu Pulusu . You can also find more Main Course Egg recipes like Anda Karela Ghotala Kolhapuri Anda Sukka Anda Chilli - SK Khazana Poached Eggs With Chickpeas

Egg Moley

Egg Moley Recipe Card


Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Egg Moley Recipe

  • Eggs 6

  • Coconut Milk 1 large

  • Onion 1 large

  • Ginger 1 inch piece

  • Garlic 4 cloves

  • Green chillies 3

  • Fresh coriander leaves 1/2 bunch

  • Potato 1 large

  • Green peas 1 cup

  • Oil 3 tablespoons

  • Curry leaves 4 leaves

  • Cumin powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Coconut milk 1 cup

  • Salt to taste

  • Lemon juice 2 teaspoons

  • Sugar 1/2 teaspoon


Step 1

Put the eggs in boiling water and cook for fifteen minutes. Cool and peel. Peel, wash and grind onion. Peel, wash and grind ginger and garlic. Dip tomato in boiling water for two to three minutes.

Step 2

Take out, peel and roughly chop. Remove stems, wash and chop green chillies. Clean, wash and chop coriander leaves. Peel, wash and cut the potato into half inch sized cubes. Wash peas. Cook peas and potato cubes in salted water separately till almost done.

Step 3

Heat oil in pan on moderate heat. Add curry leaves, onion paste and fry till light brown in colour. Add ginger paste, garlic paste, cumin powder, garam masala powder, turmeric powder and fry till they release their aroma. Mix in the chopped coriander leaves, green chillies and tomato. Continue frying for two minutes.

Step 4

Stir in coconut milk, half cup hot water, salt, lemon juice, sugar and mix well. Add cooked peas and potatoes. Cover the pan and allow the curry to simmer over low heat for about ten minutes or until the spices are well blended. Remove the lid, add the eggs and continue to simmer for three more minutes.

Step 5

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.