Amrood ki Sabzi with Spiced Tomato Gravy

Ingredients

• 4 ripe guavas, peeled and seeded 4 ripe guavas, peeled and seeded
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 3g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add finely chopped onions and sauté until golden brown.
3. 3.
   Add ginger-garlic paste and cook for a minute until the raw smell disappears.
4. 4.
   Add tomato puree and cook until the oil separates from the mixture.
5. 5.
   Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
6. 6.
   Add the peeled and seeded guava pieces to the pan and gently stir to coat them with the tomato gravy.
7. 7.
   Cover the pan and simmer for 10-15 minutes until the guavas are tender and cooked through.
8. 8.
   Sprinkle garam masala over the curry and give it a final stir.
9. 9.
   Garnish with fresh cilantro leaves.
10. 10.
    Serve hot with steamed rice or Indian bread.

Treat your ingredients with care...

• Guavas — Choose ripe guavas that are slightly soft to the touch. Make sure to remove the seeds before adding them to the curry to ensure a smooth texture.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• Adding a pinch of sugar can help balance the tanginess of the tomatoes and enhance the sweetness of the guavas.
• Garnish with a squeeze of fresh lemon juice for an extra burst of tanginess.

Serving advice

Serve the Amrood ki Sabzi hot with steamed rice or Indian bread, such as roti or naan. The flavors of the curry intensify when allowed to sit for a while, so it can also be enjoyed as leftovers the next day.

Presentation advice

Garnish the Amrood ki Sabzi with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a vibrant serving dish to showcase the beautiful red hue of the tomato gravy.