Onion and Potato Kose Recipe

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Onion and Potato Kose: A thick tomato-based sauce with onion and potatoes, Kose is an excellent accompaniment to chappati, poori, idli, dosai, or tortillas.


  • 2 Tbsp. oil
  • 2 to 4 slivers cinnamon stick
  • 1 bay leaf
  • 1 tsp. black mustard seeds
  • 1 tsp. urad dal
  • 1/2 cup chopped onion
  • 1/2 cup chopped tomato
  • 1 cup potato, cut in small oblong pieces
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. cayenne powder
  • 1 tsp. cumin powder
  • 1/2 cup tomato sauce
  • 1/2 tsp. salt
  • 1/4 cup chopped cilantro


  1. Heat oil in a medium saucepan over medium heat. When oil is hot, but not smoking, add cinnamon stick and bay leaf. Immediately add mustard seeds and urad dal. Cover and fry until mustard seeds burst (listen for popping sound) and urad dal is golden.
  2. Immediately add onion, tomato, and potatoes to saucepan. Add turmeric powder and stir well. Cook, uncovered, over medium-low heat for 1 to 2 minutes.
  3. Add cayenne powder, cumin powder, tomato sauce, and salt. Blend well. Add 2 cups of water and blend well with ingredients in saucepan. When the ingredients start to boil, add coriander. Cook, covered, over medium-low heat until potatoes are tender (8 to 10 minutes). Stir frequently.

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