Open the avocados and remove the big pit in the middle. Scoop the avocado meat out of the skins using a spoon and then add it to a mixing bowl or deep plate. Roughly mash the avocado up with a fork.

Slice the cherry tomatoes open and deseed them under cold running tap water. Chop the tomato meat up finely. Add this together with the chopped onion to the avocado.

Stir the guacamole quickly. Then season it with the ground cumin, the garam masala, a pinch of garlic powder and some pepper and salt.

Stir the guacamole. Then add the freshly chopped cilantro and mint. Drizzle with the lemon or lime juice.

Stir the guacamole well again until creamy. Check the seasoning and add extra salt, garlic powder, pepper, cumin, garam masala or lime juice to taste if necessary.

Chill the guacamole in the fridge for 30 minutes. Scoop it into a clean bowl and serve.