Spicy Guacamole with an Indian Twist
A creamy, spicy guacamole made with Indian flavors like roasted cumin, green chilies, and garam masala. Perfect as a dip, spread, or quick snack.
Servings 4
Ingredients
- 2 ripe avocados
- ¼ cup onion finely chopped
- ¼ cup tomato finey chopped
- ¼ cup cilantro chopped
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper powder
- ¼ teaspoon ground cumin
- ¼ teaspoon garam masala optional but recommended
- 1 jalapeño finely chopped (remove seeds for less heat)
- 1 teaspoon lime juice
Instructions
- Prep the avocados: Cut, remove the pit, and scoop the flesh into a bowl.2 ripe avocados
- Mash them: I mash them coarsely with a fork as I like some texture in my guacamole.
- Add veggies: Stir in chopped onion, tomato, cilantro, lime juice, and jalapeño.¼ cup onion, ¼ cup tomato, ¼ cup cilantro, 1 jalapeño, 1 teaspoon lime juice
- Season it: Add salt, pepper, cumin, and garam masala.½ teaspoon salt, ¼ teaspoon black pepper powder, ¼ teaspoon ground cumin, ¼ teaspoon garam masala
- Mix and taste: Gently combine all the ingredients. Taste and adjust seasoning.
- Serve fresh: Guacamole tastes best when it’s freshly made.
Notes
Tested Tips from My Kitchen
- Ripeness Check: A ripe avocado will yield slightly when pressed gently.
- Spice Level: Skip the seeds in the jalapeño for less heat, or add a pinch of cayenne for more.
- Storage Tip: Press cling wrap directly onto the surface of leftover guacamole to prevent browning. A dash of lime juice can help too.
- Flavor Boost: Start with a small amount of garam masala and increase to taste. It adds depth without overpowering the guacamole.
Nutrition
Calories: 169kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 299mg | Potassium: 543mg | Fiber: 7g | Sugar: 2g | Vitamin A: 333IU | Vitamin C: 17mg | Calcium: 18mg | Iron: 1mg
