Suvir Saran’s Guacamole With Toasted Cumin

Name: Suvir Saran’s Guacamole With Toasted Cumin
Total time: 10 min
Cuisine: indian, mexican
Ingredients: 4 ripe Hass avocados, halved and pitted; 1 small tomato, chopped; 1 small red onion, finely diced; 1/2 cup chopped cilantro; 1 jalapeño, minced (seeded for a milder flavor); 1/4 to 1/2 teaspoon toasted cumin seeds, ground if desired; 1/2 teaspoon kosher salt, or to taste; 1/2 teaspoon freshly ground peppercorns; Juice of 2 limes

By Martha Rose Shulman

Total Time: 10 minutes
Rating: 5(145)
Notes: Read community notes

The chef Suvir Saran says that “avocados make people happy,” and he’s right. He adds toasted cumin seeds, which he refers to as “Indian bacon bits,” to his chunky guacamole. This guacamole has all the flavors of a Mexican guacamole – illustrating yet again how Indian, Middle Eastern, Mediterranean and Mexican cuisines overlap. In fact, the ingredients here are identical to those that I have always used in my guacamole; but this recipe has the added delight of texture, as the ingredients aren’t mashed up. This is best served sooner than later as the avocado color will fade, but it has a few hours of holding power.

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Ingredients

4ripe Hass avocados, halved and pitted
1small tomato, chopped
1small red onion, finely diced
½cup chopped cilantro
1jalapeño, minced (seeded for a milder flavor)
¼ to ½teaspoon toasted cumin seeds, ground if desired
½teaspoon kosher salt, or to taste
½teaspoon freshly ground peppercorns
Juice of 2 limes

Ingredient Substitution Guide

Preparation

Step 1
Cut avocados into small dice. The easiest way to do this is to cross-hatch the flesh with a paring knife while still in the skin, then scoop out into a bowl.
Step 2
Add remaining ingredients and combine. Taste, adjust salt, and serve.

Ratings

5 out of 5

145 user ratings

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Cooking Notes

FrankW`5 years ago

I love bacon but bacon bits have never been one of my favorites on anything. Cumin in guacamole on the other hand and you have my attention. Saw this recipe and had to make it immediately with tasty results.

Lorenzo4 months ago

Suvir Saran is a genius--his Indian Home Cooking is my favorite cookbook ever! The section on dals alone is worth the price.

jeffrey wright sedam7 months ago

I'm a new subscriber to the Times Cooking, my first cooking app. Not an experienced cook, I followed the instructions to the letter. Unfortunately, when complete, this recipe was inedible for me. Any nuance of flavor, the toasted cumin seeds for example, were completely blown out by "the juice of two limes". I didn't taste as I prepared the recipe, lesson learned. It all went into the bin.

Ann7 months ago

I found that this recipe had way too much lime for me. Next time I would do 1 lime instead of 2. Otherwise, great ingredients.

p10 months ago

Only made the guac - spectacular

Carol K.11 months ago

Very good and tostadas are always fun to eat. We sprinkled on chopped chicken for protein. I could see adding shrimp or Oaxacan cheese as another alternative.

Celia11 months ago

This is the world's best guacamole, period.

Suvir Saran’s Guacamole With Toasted Cumin1 year ago

I would use a Vidalia onion instead.

Jane S2 years ago

I really like the impact of the cumin seeds here. I doubled the jalapeno but left out the seeds. Only change I'd make next time is to halve the amount of onion.

Steve Hall2 years ago

Made last night for celebration. Wonderful. No need to grind the cumin. Need to keep balancing to taste Dark corn crisps German Riesling = total joy

Betsy2 years ago

Accompanying article says this makes 8 servings. Not sure why that's not stated here.

jean2 years ago

Amazing dish. Rave reviews all around. Toasted cumin makes the difference. I went lighter on onions and only used 1/2 of a medium jalapeño - but that's family preference. Highly recommend.

FrankW`5 years ago

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