How to make Amrud ki Sabzi -

Guavas may be fruits, but when cooked with masalas they make a tasty dish.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Guava (अमरूद), Yogurt (दही)

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Amrud ki Sabzi checkout Amrud Ki Sabzi. You can also find more Main Course Vegetarian recipes like Three Treasure Vegetables Chutta Perisa Maligai Stuffed Eggplants Sarson Ka Saag

Amrud ki Sabzi

Amrud ki Sabzi Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Amrud ki Sabzi Recipe

  • Guava 2 large

  • Yogurt 2 medium

  • Oil 2 tablespoons

  • Cloves 5-6

  • Cumin seeds 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Gram flour (besan) 3 tablespoons

  • Yogurt 1/2 cup

  • Green chilli paste 1 teaspoon

  • Ginger-garlic paste 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1 tablespoon

  • Dried mango powder (amchur) 1 teaspoon

  • Dried fenugreek leaves (kasoori methi) 1 teaspoon

  • Fresh coriander leaves finely chopped 3-4 tablespoons

  • A fresh coriander sprig for garnishing


Step 1

Quarter onions, place them in a chopper and chop finely. Remove seeds of the guavas and chop into small pieces.

Step 2

Heat oil in a non-stick kadai. Add cloves, cumin seeds and mustard seeds and sauté till the seeds splutter. Add onions and sauté for 2-3 minutes.  Add guavas and sauté for 2-3 minutes.

Step 3

Mix together gram flour, yogurt, 1½ cups water, green chilli paste and ginger-garlic paste in a bowl.

Step 4

Add red chilli powder, turmeric powder, coriander powder, dried mango powder and dried fenugreek leaves to the kadai and sauté for 4-5 minutes. Add coriander leaves and mix well.

Step 5

Add the yogurt mixture and cook stirring continuously till the gravy thickens.

Step 6

Transfer into a serving bowl, garnish with coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.