Amrood Ki Sabji (Guava Curry) 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.
About This Recipe
Amrood Ki Sabji (Guava Curry) is an easy and simple curry made using ripe guavas. It is a yogurt-based gravy that gets a slight sweetness from the fruit, tanginess from yogurt, and spiciness from other ingredients used.
The guava curry recipe that I am sharing in this post is popular in Rajasthani households and is made especially in winters when fresh guavas are in season.
There is a version of this curry 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.
Health Benefits Of Guava
Guava is one of the seasonal fruits that is loaded with nutrients and provides us with many health benefits.
- It helps lower the blood sugar.
- It has a few nutritional properties that might avoid a few types of cancers.
- If eaten during menstruation, it might relieve the pain.
- Can treat a few digestive related issues.
- Great for skin as well.
- Boosts your heart health and improves immunity too.
Guava – 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.
Yogurt – Use plain yogurt 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 – Vegetable oil works great!
Others – You will also need asafetida (hing), cumin seeds, tomatoes, fresh ginger, green chilies, salt, and lime juice.
Adjust the green chilies to suit your taste.
Do not use asafetida to make it gluten-free.
How To Make Amrood Ki Sabji
Wash 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. We need ½ cup of tomato puree.
Grate a 2-inch piece of ginger. We need 2 teaspoon grated ginger. Slit 3-4 green chilies into half.
Gather the remaining ingredients.
Make The Curry
Heat 2 tablespoon vegetable 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.
Add ½ cup fresh tomato puree, 2 teaspoon grated ginger, and 3-4 green chilies (slit into half) and cook for a minute.
Add 2 teaspoon coriander powder, ½ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, 2 teaspoon dry mango powder, 1 teaspoon fennel powder, and ½ teaspoon salt and cook until oil starts to separate from the sides (1-2 minutes)
Now add ½ cup whisked plain yogurt and cook for a minute. Keep stirring continuously after adding the yogurt to prevent it from curdling.
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.
Add 300 g amrood (cut into wedges) and a cup of water.
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.
Add 1 tablespoon lime juice and mix well.
Check for salt and add if required.
Garnish with chopped cilantro (coriander) and serve hot.
This Amrood Ki Sabzi tastes great with a simple roti or tawa paratha. You can also serve it on the side with a simple meal of dal chawal.
Amrood Ki Sabzi tastes the best when served fresh. Leftovers can be stored for 1-2 days in the refrigerator in an air-tight container.
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Amrood Ki Sabji Recipe (Guava Curry)
- 2 tablespoons vegetable oil
- ½ teaspoon asafetida (hing) (skip adding for a gluten-free curry.)
- 1 teaspoon cumin seeds
- ½ cup pureed 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 (whisked)
- 300 grams guava (cut into ½ inch wedges, large seeds removed. You can keep the small tender seeds.)
- 1 tablespoon lime juice
- 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. Keep stirring continuously after adding the yogurt to prevent it from curdling.
- Add guava and a 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 (coriander) and serve hot.