No Onion No Garlic Kofta Curry – Rich, Creamy, and Jain-Friendly by NONG

Name: Kofta Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 2.00 medium Bitter gourd (Karela); 4.00 tbsp Gram flour (Besan); 2.00 medium Tomato; 2.00 tbsp (soaked) Peanut; 8.00 nos Cashew nut; 2.00 nos Green chilli; 1.00 tsp Cumin Seeds; 1.00 no Tej patta (Bay leaf); 1.00 no Dry Red Chillies; 0.25 tsp Asafoetida (hing); 0.50 tsp Turmeric Powder; 1.00 tsp Coriander powder; 0.50 tsp Roasted cumin powder; 0.50 tsp Garam masala; 1.00 as required for frying and curry Oil; 1.00 to taste Salt

Indulge in the luxurious flavors of NONG’s No Onion No Garlic Kofta Curry, a royal delicacy crafted for Sattvic and Jain-friendly diets. This dish features soft, golden-fried vegetable or paneer koftas immersed in a creamy, tomato-based gravy—made entirely without onion or garlic yet bursting with authentic taste.

Each kofta is delicately seasoned, fried to crisp perfection, and then gently simmered in a silky, buttery curry infused with mild spices and fresh cream. The result is a smooth, aromatic sauce that delivers richness and comfort in every bite.

Perfect for festive occasions, family dinners, or special gatherings, this No Onion No Garlic Kofta Curry pairs beautifully with naan, roti, paratha, or jeera rice. Balanced in flavor and light on the stomach, it offers a truly indulgent experience without compromising dietary values.

🌿 Pure Vegetarian · No Onion · No Garlic

Kofta Curry

Reference Cooking Video

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Prep Time 20 min

Cook Time 30 min

Difficulty Medium

Servings

format_list_bulleted Ingredients

16 items

Quantities scale automatically with servings

2.00 medium Bitter gourd (Karela)
4.00 tbsp Gram flour (Besan)
2.00 medium Tomato
2.00 tbsp (soaked) Peanut
8.00 nos Cashew nut
2.00 nos Green chilli
1.00 tsp Cumin Seeds
1.00 no Tej patta (Bay leaf)
1.00 no Dry Red Chillies
0.25 tsp Asafoetida (hing)
0.50 tsp Turmeric Powder
1.00 tsp Coriander powder
0.50 tsp Roasted cumin powder
0.50 tsp Garam masala
1.00 as required for frying and curry Oil
1.00 to taste Salt

checklist Step-by-Step Instructions

1
Peel and grate the bitter gourd (karela). Add a little salt, mix well, and let it rest for 15-20 minutes to release its bitter juices. Squeeze out all the water thoroughly.
2
In a bowl, mix the squeezed grated bitter gourd with gram flour (besan), a pinch of turmeric, coriander powder, cumin powder, and salt. Form a dough-like mixture.
3
Shape the mixture into small round koftas (balls).
4
Heat oil in a deep pan and fry the koftas on medium heat until golden brown and crisp. Remove and drain excess oil on a paper towel.
5
To prepare the curry paste, blend tomatoes, green chilli, soaked peanuts, and cashew nuts into a smooth puree.
6
Heat 2-3 tbsp of oil in a pan. Add cumin seeds, tej patta (bay leaf), dry red chilli, and a pinch of asafoetida (hing). Let them splutter.
7
Pour in the blended tomato-nut puree. Cook on medium heat until the oil separates from the masala.
8
Add turmeric powder, coriander powder, cumin powder, and salt to taste. Mix well and cook for another 2 minutes.
9
Add water to achieve the desired gravy consistency. Bring it to a boil and let it simmer for 5-7 minutes.
10
Add garam masala and mix well. Gently drop the fried koftas into the simmering gravy.
11
Let it cook for 2-3 minutes so the koftas absorb the flavors. Turn off the heat.
12
Serve hot with roti, paratha, or rice.