Guava Curry (Amrood Ki Sabji)

4.55 from 11 votes

Guava Curry (Amrood Ki Sabji) is a unique Rajasthani curry made using ripe guava. This sweet, spicy, sour curry pairs perfectly with Indian bread or steamed rice. Here is how to make it.

Guava curry served in a bowl.
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About Guava Curry

Guava Curry (Amrood Ki Sabji) is an easy and simple curry made using ripe guavas. It is a yogurt-based gravy that is slightly sweet from the fruit, tangy from the yogurt, and spicy from the other ingredients. 

The guava curry recipe I am sharing in this post is popular in Rajasthani households. It is made especially in winter when fresh guavas are in season.

A version of this curry is made in Parsi households, and they call it Amrood Ni Kari. You can check out the recipe here.

You can also make this sabji with jaggery (gud). Here is how.

You might like a few more Rajasthani recipes: Jaiphali Aloo, Rajasthani Mango Pickle, Haldi Ki Sabzi, and Mirchi Vada.

Ingredients

Amrood ki sabji ingredients 1.
Amrood ki sabji ingredients 2.

Guava (Amrood) – Choose firm and ripe guava to make this curry. If the guava is raw, it will taste bitter and if the guava is overripe, the curry will taste sweet and mushy.

Pick up guavas that are free of blemishes and bruises. Some guavas have pink flesh; you can also use them.

Yogurt – Use plain yogurt (dahi, curd) to make the base of this curry.

Spice Powders – You will need coriander powder, turmeric powder, Kashmiri red chili powder, dry mango powder (amchoor), and fennel powder (saunf).

Oil – Any cooking oil will do.

Others – You will also need asafetida (hing), cumin seeds, fresh tomatoes, fresh ginger, green chilies, salt, and lime juice.

Adjust the green chilies to suit your taste.

Skip asafetida to make gluten-free curry.

How To Make Guava Curry

Preparation

Wash 10.5 oz (300 g) guavas and wipe them with a dishcloth.

Cut the guavas into ½-inch wedges. Remove big seeds if there are any. You can keep the small tender seeds.

Cut 2 medium size tomatoes into pieces and puree them in a blender. You need ½ cup of tomato puree.

Grate a 2-inch piece of ginger. You need 2 teaspoon grated ginger. Slit 3-4 green chilies into half.

Gather the remaining ingredients.

Make The Curry

Heat 2 tablespoon oil in a pan over medium-high heat.

Once the oil is hot, add ½ teaspoon asafetida and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.

Asafetida and cumin seeds added to hot oil in a pan.

Add

  • ½ cup fresh tomato puree
  • 2 teaspoon grated ginger
  • 3-4 green chilies (slit into half)

and cook for a minute.

Tomato puree, ginger and green chilies added to the pan.

Add

  • 2 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder
  • 2 teaspoon dry mango powder
  • 1 teaspoon fennel powder
  • ½ teaspoon salt

and cook until oil starts to separate from the sides (1-2 minutes)

Spice powders added to the pan.

Now add ½ cup whisked plain yogurt and cook for a minute, stirring continuously.

Tip – You can add 1 teaspoon of all-purpose flour to the yogurt. It will prevent it from curdling and will also make the curry thicker.

Yogurt added to the pan.

Add 10.5 oz (300 g) amrood (cut into wedges) and a cup of water.

Guava and water added to the pan.

Cover the pan with a lid and cook for 6-8 minutes on medium heat until the amrood are slightly tender. Do not overcook otherwise they will get mushy.

pan covered with a lid.

Add 1 tablespoon lime juice and mix well.

Check for salt and add if required.

Garnish with chopped cilantro and serve hot.

Ready amrood ki sabji.

Serving Suggestions

This Amrood Ki Sabzi tastes great with a simple roti or tawa paratha. You can also serve it alongside a simple meal of dal chawal. 

Storage Suggestions

Guava curry tastes best when served fresh. Leftovers can be stored in an airtight container in the refrigerator for 1-2 days.

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Guava Curry (Amrood Ki Sabji) is a unique Rajasthani curry made using ripe guava. This sweet, spicy, sour curry pairs perfectly with Indian bread or steamed rice. Here is how to make it.
4.55 from 11 votes

Guava Curry Recipe (Amrood Ki Sabji)

Guava Curry (Amrood Ki Sabji) is a very unique Rajasthani curry made using ripe guava. This sweet, spicy, and sour curry pairs perfectly with Indian bread or steamed rice. Here is how to make it.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

Ingredients 

  • 2 tablespoons oil
  • ½ teaspoon asafetida (hing) (skip adding for a gluten-free curry.)
  • 1 teaspoon cumin seeds
  • ½ cup pureed fresh tomatoes
  • 2 teaspoons grated ginger
  • 3-4 green chilies (slit Into half)
  • 2 teaspoons coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder
  • 2 teaspoons dry mango powder (amchoor)
  • 1 teaspoon fennel powder (saunf)
  • ½ teaspoon salt (or to taste)
  • ½ cup plain yogurt (dahi, curd) (whisked)
  • 10 ounces guava (300 g, cut into ½ inch wedges, large seeds removed. You can keep the small tender seeds.)
  • 1 tablespoon lime juice
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Instructions 

  • Heat oil in a pan over medium-high heat.
  • Once the oil is hot, add asafetida and cumin seeds and let them crackle for 4-5 seconds.
  • Add tomato puree, ginger, and green chilies and cook for a minute.
  • Add coriander powder, turmeric powder, Kashmiri red chili powder, dry mango powder, fennel powder, and salt and cook until oil starts to separate from the sides (1-2 minutes)
  • Now add yogurt and cook for a minute, stirring continuously.
  • Add guava and 1 cup of water.
  • Cover the pan with a lid and cook for 6-8 minutes on medium heat until the guava are slightly tender. Do not overcook otherwise they will get mushy.
  • Add lime juice and mix well.
  • Check for salt and add if required.
  • Garnish with chopped cilantro and serve hot.

Video

YouTube video

Notes

You can add 1 teaspoon of all-purpose flour to the yogurt. It will prevent it from curdling and will also make the curry thicker.
If the guava has large seeds, then remove them.
Choose firm and ripe guava to make this curry. If the guava is raw, it will taste bitter and if the guava is overripe, the curry will taste sweet and mushy. Pick up guavas that are free of blemishes and bruises. Some guavas have pink flesh, you can use them too.

Nutrition

Calories: 85kcal, Carbohydrates: 16g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 4mg, Sodium: 137mg, Potassium: 396mg, Fiber: 5g, Sugar: 9g, Vitamin A: 658IU, Vitamin C: 177mg, Calcium: 59mg, Iron: 1mg
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6 Comments

  1. With guavas in season, I was on a lookout for a good recipe. This seems to match my palate. Must try. I have never heard about such recipes, even though I hail from the land of fruits- Kerala. My world of #pickledlove is always trying to experiment new flavours.

  2. 5 stars
    Neha, I made this dish today. And we just loved it…. ????????. Thank you for the lovely recipe.