Guava Curry Recipe (Amrood Ki Sabji)

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 Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Vegetarian

Servings: people

Author: Neha Mathur

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

US Customary - Metric

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

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