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bowl of Watermelon Curry
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5 from 12 votes

Rajasthan Watermelon Curry

Watermelon Curry is one of the most delicious Rajasthani recipes - both sweet and spicy and a quick lunch breakfast recipe with Indian flatbread.
Prep Time10 mins
Cook Time15 mins
Course: Side Dish
Cuisine: Indian, Rajasthani
Servings: 4 people
Calories: 153kcal


  • 1/4 large watermelon seeded and peeled
  • 2 tablespoons oil
  • 1 teaspoon cumin seed
  • 2 teaspoons ginger garlic paste
  • 1 teaspoon red chile powder cayenne pepper
  • 1/8 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon sugar
  • 3/4 teaspoon salt
  • 2 teaspoons lemon juice


  • Chop watermelon into large 1-inch cubes. Divide the watermelon in half and put one half in the blender. Puree.
  • Heat oil in a large skillet or wok.
  • Add cumin seed until they start to change color.
  • Add ginger garlic paste and stir fry for 30 seconds.
  • Add watermelon juice and start to cook on medium-high heat.
  • Add chili powder, turmeric, coriander. Stir to combine.
  • Bring to a boil. Reduce heat to a simmer and cook on medium low heat for 10 minutes.
  • Add chopped watermelon, sugar , salt and lemon juice.
  • Mix well.
  • Cook on low heat for 5 minutes, tossing well to coat the watermelon with the spices.



  • It is very important to only let the curry simmer for a few minutes after you add the diced watermelon to the curry. You don't want the chopped watermelon to take on a pulpy consistency, which will occur if it is overcooked.
  • For a more gourmet appearance, you can use a melon baller and make melon balls instead of just chopping the watermelon.


Calories: 153kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 294mg | Potassium: 337mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1810IU | Vitamin C: 24mg | Calcium: 25mg | Iron: 1mg
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