Executive Sous Chef at Hotel Yak and Yeti Amit Mondal, known for his fearless fusion of Indian technique and global ingredients, turns the everyday avocado into a bold, smoky headline act. 

Tandoori Avocado with Burnt Garlic Guacamole and Mint Pearls

A succulent avocado delight marinated in tandoori spices, roasted to perfection, and paired with savory burnt garlic guacamole, this dish delivers a smoky, creamy, and tangy experience with every bite. Making this a perfect vegetarian dish!

Ingredients

Tandoori Avocado

• Avocado – 1 piece
• Hung curd – 10 gm
• Ginger-garlic paste – 10 gm
• Lemon juice – 20 gm
• Kashmiri lal mirch – 5 gm
• Chaat masala – 5 gm
• Garam masala – 5 gm
• Olive oil – 10 ml
• Mustard oil – 10 ml
• Salt – 2 gm
• Pepper – 2 gm

Burnt Garlic Guacamole

• Garlic – 20 gm (burnt)
• Tomato – 20 gm
• Red bell pepper – 40 gm
• Green chilli – 10 gm
• Fresh coriander – 20 gm
• Lime juice – to taste

Garnish

• Fine noodles – 5 gm
• Onion (finely chopped) – for garnish
• Mint pearls – optional

Method

Tandoori Avocado

Prepare the Marinade
In a bowl, whisk together hung curd, lemon juice, ginger-garlic paste, Kashmiri lal mirch, chaat masala, garam masala, salt, and pepper until smooth and fragrant.

Marinate the Avocado
Halve the avocado and generously coat with the marinade. Allow to rest for 15 to 20 minutes so the flavors seep in.

Roast
Place the avocados cut-side up in a tandoor or oven. Roast for 5 to 7 minutes until lightly charred with a smoky aroma.

Roasted Pepper Base

Char the Peppers
Roast whole red bell peppers directly over an open flame or in a tandoor until the skin blisters and blackens. Cool slightly, peel off the skin, deseed, and set aside.

Blend
In a blender, combine roasted peppers, garlic, ginger, and green chilli. Blend into a smooth paste.

Season
Mix hung curd with tandoori masala, cumin, coriander, paprika, and salt. Fold in the pepper paste, finish with lemon juice and chopped coriander, and adjust seasoning.

Burnt Garlic Guacamole

Mash
Scoop the roasted avocado flesh into a bowl. Mash gently, keeping some texture.

Build Flavor
Add tomato, burnt garlic, fresh coriander, lime juice, salt, and a touch of chopped onion. Mix until well combined.

Taste & Balance
Adjust lime and salt as needed. For extra depth, add a pinch of smoked paprika.

To Serve

Plate the tandoori avocado alongside the burnt garlic guacamole. Garnish with crisp fine noodles, fresh herbs, and mint pearls for a burst of freshness and visual drama.

Also Read

End-of-Life Care for Your Pet: A Guide for Pet Parents from The Expert

Kuma Sagar and The Khwopa Band Has Announced Live Concert in Bhaktapur

Inside T’s Armoire: Deeya Yonjan Tamang’s Vision for Fashion

Radiance with Purpose: Inside Swechchhya Thapa Magar’s Beauty Philosophy

Laxmi Gupta is The Model of The Month for The Buzz Nepal February