This is How You Step up Your Guacamole Game

This is How You Step up Your Guacamole Game


I'm all for a straight-ahead, no-fuss, guacamole. Nine times out of ten, that's how I approach it. Let the avocado shine. Don't distract with tomatoes, or pomegranate seeds, or too much lemon, or too much lime. I wrote some thoughts about guacamole basics here. That tenth occasion? I'll work in a wildcard, or take a surprise approach. Something along the lines of what you see pictured here, a recurring favorite. It's a recipe I shared years ago in Super Natural Every Day, loosely inspired by a preparation I came across in Julie Sahni's Classic Indian Vegetarian and Grain Cooking. Imagine guacamole topped with fragrant, Indian-spiced onions and garlic, green chiles, and mustard seeds. The creamy, ripe avocado melds beautifully the savory bits, and the vibrant cooking oil works its way into all the little valleys. People love this with chips, toasted pita, or naan bread. If you're in any sort of a rut, give this a try.

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A quick side note - I can also imagine a Thai-spiced version being wonderful (with green curry in place of the Indian curry paste.

Indian-spiced Guacamole

Indian-spiced Guacamole

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Indian-spiced Guacamole

2 ripe avocados
2 teaspoons fresh lemon juice
Scant 1/2 teaspoon fine-grain sea salt
1/2 cup coarsely chopped fresh cilantro
1 tablespoon clarified butter or extra-virgin coconut oil
1 teaspoon black or brown mustard seeds
1 small yellow onion, minced
2 cloves garlic, finely chopped
1 teaspoon Indian curry powder
1 small serrano chile, minced

Cut each avocado in half, remove the pit, and scoop the flesh into a small bowl. Add the lemon juice, salt, and most of the cilantro. Mash the avocados a bit with a fork, but don't overdo it-- you want the mixture to be quite chunky. Set aside.

Heat the clarified butter or oil in a skillet over medium-high heat. When it is hot, add the mustard seeds. Keep a lid on hand because the seeds will scatter as they pop. When the spattering stops, after about a minute, stir in the onion and sauté for 2 to 3 minutes, until the onion is translucent. Stir in the garlic, curry powder, and chile. Count to ten, and then remove from heat. Stir in the avocado mixture, but just barely, and transfer to a serving bowl. Serve warm or at room temperature. Garnish with remaining cilantro.

Makes about 2 cups.

Prep time: 5 min - Cook time: 10 min

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Comments


nick

for me the crucial ingredient in any guacamole is cumin and i am shocked -- shocked! -- not to see it included even in your indian version. this does sound like an interesting idea tho

February 1, 2017
 

anniem

Heidi, this looks wonderful and will be on the menu very soon. Your "twist on guacamole" from a year or two ago is one of our perennial faves and I'm sure this will become one as well. Here in NZ we are having a bumper avocado season and there are buckets of avos freely available. Thanks.

February 1, 2017
 

Abra Burke

One of my favourite guacamole recipes is to add pickled ginger! I normally stick to standard lime salt cilantro but when you want to mix it up, pickled ginger!

February 1, 2017
 

Your mustard seed guac was one of the first things I made from SNED! I loved it at first bite, but I love everything in all of your books, so that wasn't a big surprise.
I'm loving your videos lately :)

February 3, 2017
 

Gustavo Woltmann

That's definitely pretty complex guacamole recipe! I usually just mix avocadoes with lime, salt and pepper ;-)

February 5, 2017
 

E

I made this for dinner last night and then again for breakfast this morning. I served it lukewarm. The spice of the mustard seeds are the perfect foil to the creaminess of the avocado. Divine.

February 12, 2017
 

Anna

This is SO fantastic. I made it tonight for our two adults and two toddlers...and then the 14 month old ate about a quarter of it as soon as I gave him one taste! Dishes that hit the spot for all five of us are rare, so this is super!

March 12, 2017
 

rogerafrance

Thank you so much for this wonderful recipe.

March 17, 2017
 

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