on Oct 24, 2021, Updated Mar 11, 2024
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
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. Add
½ cup fresh tomato puree 2 teaspoon grated ginger 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 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, 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. Add 10.5 oz (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 and serve hot.
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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