Indian-Spiced Guacamole
Creamy avocado meets a quick Indian-style spice tempering in this bright, scoopable dip. Serve it with tortilla chips, papad, naan crisps, or crunchy vegetables.
- Total time
- 18 min
- Yield
- 8 servings, about 2 cups
- Difficulty
- Easy
Prep 15mCook 3mIndian-inspiredAppetizers
Guacamole is already a friendly party dip: ripe avocados, lime, salt, and a few fresh mix-ins. This version keeps that easy spirit and adds warm Indian spices for a savory twist.
The flavor comes from a small tadka, also called a tempering. That means whole spices are briefly sizzled in hot oil so they smell toasty and bloom into the dip.
It is still quick enough for a weeknight snack, but it feels special on an appetizer table. Keep the chips classic, or lean into the theme with roasted papad, naan wedges, or cucumber rounds.
01What you'll need
Ingredients
14 items · 8 servings, about 2 cups
- 3 medium ripe avocados, about 450 g flesh
- 2 tablespoons fresh lime juice, plus more to taste
- 1/2 cup finely diced red onion
- 1 medium Roma tomato, seeded and finely diced
- 1 small jalapeño, seeded if desired, finely minced
- 1/4 cup chopped fresh cilantro
- 1 teaspoon finely grated fresh ginger
- 1 tablespoon neutral oil, such as canola or avocado oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black or brown mustard seeds
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper, optional
- 3/4 teaspoon fine sea salt, plus more to taste
02How to make it
Step-by-step
1. Prep the fresh ingredients
Dice the onion and tomato, mince the jalapeño, chop the cilantro, and grate the ginger. Having everything ready keeps the avocado from sitting out too long once it is cut.
2. Make the spice tempering
Warm the oil in a small skillet over medium heat. Add the cumin seeds and mustard seeds. Cook for 30 to 60 seconds, shaking the pan, until the seeds smell fragrant and the mustard seeds begin to pop.
3. Add the ground spices
Turn the heat to low. Stir in the garam masala, turmeric, and cayenne, if using. Cook for about 10 seconds only, then remove the pan from the heat. Ground spices can taste bitter if they burn.
4. Mash the avocados
Halve and pit the avocados. Scoop the flesh into a medium bowl. Add the lime juice and salt, then mash with a fork until mostly creamy with a few small chunks.
5. Fold in the vegetables
Add the red onion, tomato, jalapeño, cilantro, and grated ginger. Fold gently with a spoon or spatula. Folding means mixing lightly so the avocado stays a little chunky.
6. Stir in the spices
Scrape the warm spiced oil into the bowl, including all the seeds. Stir until the spices are evenly streaked through the guacamole.
7. Taste and adjust
Taste the guacamole. Add a little more lime for brightness, more salt for flavor, or more cayenne for heat. Serve right away, or cover tightly until ready to eat.
03From our kitchen
Cook's tips
- Make-ahead: This dip tastes freshest within 2 hours, but you can make it up to 1 day ahead. Press plastic wrap or parchment directly onto the surface, then cover the bowl and refrigerate.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. The top may darken slightly. Scrape off any browned surface or stir it in if the flavor is still fresh.
- Swap the heat: Use serrano chile for a sharper kick, or skip the chile and cayenne for a mild version.
- No mustard seeds? Use only cumin seeds. The dip will still have a warm, toasty flavor.
- Tomato tip: Seeding the tomato keeps the guacamole from turning watery. If your tomato is very juicy, pat the diced pieces dry before adding.
- Serving ideas: Try it with tortilla chips, pita chips, roasted papad, naan crisps, cucumber slices, carrot sticks, or as a spread for veggie sandwiches.
Cook's note
The nutrition estimate is for the guacamole only and does not include chips, papad, naan, or vegetables for dipping. Salt levels can vary by brand and by how firmly you measure, so adjust to taste if you are watching sodium.
04Frequently asked
Questions & answers
Can I make Indian-spiced guacamole without oil?
Yes, but the spices will taste less rounded. Toast the cumin and mustard seeds in a dry skillet over medium-low heat until fragrant, then stir them into the mashed avocado with the ground spices.
How ripe should the avocados be?
They should give slightly when gently pressed, but not feel hollow or mushy. If they are very firm, the guacamole will taste grassy and will not mash well.
Can I use lemon juice instead of lime juice?
Yes. Lemon juice works well and gives a slightly softer citrus flavor. Start with the same amount, then add more to taste.
Why did my mustard seeds pop out of the pan?
Mustard seeds pop when they heat in oil. Use a small skillet with higher sides if you have one, and do not stand directly over the pan. Remove the pan from the heat once the popping starts to slow.
Is this recipe vegan and gluten-free?
Yes, the guacamole itself is vegan and gluten-free. Choose gluten-free dippers, such as corn tortilla chips or vegetables, if needed.
05Per serving
Nutrition facts
Nutrition Facts
8 servings, about 2 cups
Amount per serving
% Daily Value*
- Total Fat10 g
- 13%
- Saturated Fat1 g
- 5%
- Cholesterol0 mg
- 0%
- Sodium223 mg
- 10%
- Total Carbohydrate7 g
- 3%
- Dietary Fiber4 g
- 14%
- Total Sugars1 g
- Protein1 g
- 2%
- Vitamin D0 mcg
- 0%
- Calcium14 mg
- 1%
- Iron0.5 mg
- 3%
- Potassium325 mg
- 7%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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