I’m all for a straight-ahead, no-fuss, guacamole. Nine times out of ten, that’s how I approach it. Let the avocado shine. Don’t distract with tomatoes, or pomegranate seeds, or too much lemon, or too much lime. I wrote some thoughts about guacamole basics here. That tenth occasion? I’ll work in a wildcard, or take a surprise approach. Something along the lines of what you see pictured here, a recurring favorite.
It’s a recipe I shared years ago in Super Natural Every Day, loosely inspired by a preparation I came across in Julie Sahni’s Classic Indian Vegetarian and Grain Cooking. Imagine guacamole topped with fragrant, Indian-spiced onions and garlic, green chiles, and mustard seeds. The creamy, ripe avocado melds beautifully the savory bits, and the vibrant cooking oil works its way into all the little valleys. People love this with chips, toasted pita, or naan bread. If you’re in any sort of a guacamole rut, give this a try.
A quick side note – I can also imagine a Thai-spiced version being wonderful (with green curry in place of the Indian curry paste.