Guava masala gravy without curds/ Amrood ki subzi type 2/ Guava Curry

It is the season of this fruit and it is raining guava in our garden. In last season I tried yogurt based guava curry for roti after I learnt about it from a person from Northern India. It was tasty, this time I tried a version without curds. This is equally good too.  I tried the dish with a basic gravy (masala) recipe used for many of the North Indian side dishes like kaju masala, paneer butter masala, kadai veg… It suits to guava too.

 

Let’s check the recipe in today’s post.

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 3-4

 Ingredients:

Ripe guava – 3 (large) or 4 (medium), Seed part removed

Tomatoes – 2

Onions – 1

Garlic – 4 cloves

Garam masala powder – ½ tsp

Red chilli powder/ Sambhar powder – ½ tsp

Coriander powder – ¼ tsp

Turmeric powder – 1 pinch

Cashews – 6 (soaked in hot water)

Salt – to taste

Jaggery powder/ sugar – 1 tsp (optional) 

Kasoori methi – 1 tsp (optional)

Bay leaf – ½ (optional)

Corn flour – 1 tsp

Oil – 3 tsp

Cumin – ½ tsp

Coriander leaves – 2 tsp (finely chopped)

 

Method:

• Soak cashews in 4 tsp of hot water for half an hour.
• Peel, wash and chop onions finely. Set aside.
• Cut guavas as you like (lengthwise or bit larger chunks the better) after removing the core having seeds. Keep aside.
• Wash tomatoes and chop them roughly.
• Take tomatoes in a wet grinding jar, add peeled garlics and soaked cashews. Grind to make smooth paste.
• Heat a Kadai or wok. Add oil and cumin, allow spluttering. Add torn bay leaf and saute once.
• Add chopped onions and fry until brown.
• Add ground paste and cook on medium flame until tomato puree is cooked well and raw smell of garlic and tomato go away. Meanwhile add salt and sugar/ jaggery, add only if you like your gravy sweetish.
• Add turmeric powder, chilli/ sambhar powder, garam masala and coriander powder.  Saute well and combine everything well.
• Add cut guava pieces and water as required.
• Dissolve 1 tsp corn flour in little water. Add it the gravy too.
• Add kasoori methi.
• Bring to a quick boil, don’t over boil this gravy. Switch off and garnish with chopped coriander leaves.
• Serve with Chapathi/ poori.

Notes:

• You can keep this basic masala version to make other gravies like mixed veg curry, kaju masala etc..
• Green chillis can be added to make it spicy.