Since I started my business, I am on a quest to create Indian Tapas.
Today I was passing a little mexican restaurant on my way back from a run, and I decided to be inspired. Mexican and Indian food are similar in the sense they use quite a few common ingredients. Avocado, however is not one of them. I thought why not indianize the ever popular guacamole? So here it is- super easy and my successful experiment for the day.
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Curried Guacamole
- Total Time: 15 minutes
- Yield: 2 1x
Description
A curried version of our mexican favorite!
Ingredients
- 1 ripe avocado
- 1/2 onion, sliced lengthwise
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp dry mango powder
- 1 tablespooon (15 ml) olive oil
- 1 tomato, finely chopped
- Some coriander, finely chopped
- Juice of 1/2 a lemon
- Salt & pepper
Instructions
- Heat oil in a pan and cook the onions till slightly brown.
- Add the cumin, mustard and fennel seeds and cook till they begin to splutter.
- Mix in all the dry spices and cook for a minute. Turn off heat and keep aside.
- Scoop out the avocado and mash.
- Mix in the tomato, coriander, lemon juice and the onion mixture.
- Mix well and serve with pita chips.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Condiment
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 130
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- Keema Matar (Ground Lamb with Peas)
Frequently Asked Questions
Why does this guacamole cook the onion and spices in oil before mixing with the avocado?
Steps 1–3 sauté the onion until slightly brown, then bloom cumin seeds, mustard seeds, and fennel seeds in the oil until they splutter, then stir in the dry spices (coriander powder, turmeric, dry mango powder) for a minute off heat. This Indian tempering technique draws out and intensifies the spice flavors before they are folded into the mashed avocado, giving the guacamole a warmer, more complex taste than raw spices would. 
What is dry mango powder and what does it contribute?
Dry mango powder (amchur) is made from dried unripe mango and adds a tart, fruity sourness to the guacamole. It is used here at ½ tsp alongside the lemon juice to give the dip its tangy punch, taking the place of the lime typically used in Mexican guacamole.
