Published By: Rohit Chatterjee

Sabzi of the Day - Easy Coriander Recipe Preparations for Fresh Homemade Flavours

Although coriander leaves are mostly used for garnishing other dishes, it’s possible to prepare dishes by keeping coriander as the core ingredient

Coriander leaves, also called dhaniya in Hindi, are primarily used for garnishing dishes. On the other hand, coriander seeds are ground and used as a spice in a variety of dishes. In short, coriander is never hailed as the main ingredient, but that doesn’t mean one cannot cook dishes by keeping coriander as the core ingredient.

Not to forget, coriander is also rich in nutrients such as vitamin A, vitamin C, carbohydrates, fibre etc. Therefore, it is imperative to consume them in good quantity and not merely as part of a garnish.

Here are some quick, easy, and unique coriander recipes one can try at home.

Dhaniya paneer

Cooking time: 45 minutes

Ingredients

  • Coriander leaves
  • Paneer cubes
  • Green chillies
  • Red dry chillies
  • Coriander powder
  • Cumin powder
  • Cumin seeds
  • Onion
  • Milk cream
  • Ghee
  • Salt

Recipes

  • Start by blanching the coriander leaves. Once done, blend the leaves with green chillies and turn them into a smooth paste.
  • In a pan, add ghee and fry the paneer cubes till they turn slightly golden. Once done, remove them from the pan.
  • In the same pan, again heat some ghee and temper red dry chillies.
  • Add cumin seeds and let them splutter.
  • Next up, add the blended onion and sauté them for 5-10 minutes.
  • Add the coriander paste, followed by the coriander powder, cumin powder, and salt.
  • Balance the flavour, and finally, add paneer.
  • To give the dish a richer texture, add the milk cream.

 

(Credit- Instagram/@kolkata_eatuks)

Dhaniya pakoda

Cooking time: 15 minutes

Ingredients

  • Chopped coriander leaves
  • Gram flour (besan)
  • Ajwain
  • Asafoetida (hing)
  • Chopped chillies
  • Red chilli powder
  • Garam masala
  • Salt
  • Mustard oil
  • Knead all the above-mentioned ingredients together in water except oil.
  • Keep the consistency thick enough to shape the batter like cookies.
  • Let the mustard oil heat and deep fry the pakodas.
  • Serve the pakodas with chutney or tomato ketchup.
 

 

(Credit- Instagram/@ feashts)

Coriander rice

Cooking time: 50 minutes

Ingredients

  • Brown rice
  • Green capsicum
  • Onion
  • Ginger-Garlic paste
  • Coriander mint and green chilli paste
  • Curd
  • Garam masala
  • Cumin seeds
  • Bay leaves
  • Coriander powder
  • Olive oil
  • Salt to taste

Recipe

  • Start by preparing the rice and keep it aside for cooling down.
  • In a pan, let the oil heat and add cumin seeds and bay leaves.
  • Add onions and stir-fry them.
  • Pour coriander and mint paste along with the ginger-garlic paste and curd. Mix them well and keep stirring them for 5-10 minutes.
  • Add all the above-mentioned and cook for another 10 minutes.
  • Finally, add the capsicum and rice together and stir-fry the dish on high flame for another 10 minutes.

 

(Credit- Instagram/@ homecookingshow)

Coriander paratha

Cooking time: 45 minutes

Ingredients

  • Chopped coriander leaves
  • Wheat flour (atta) or any flour of your choice
  • Ajwain
  • Chopped green chillies
  • Red dry chillis
  • Cumin seeds
  • Salt
  • Ghee

Recipe

  • Start by dry roasting the red dry chillies and cumin seeds. Once done, use a mortar and pestle to ground them.
  • Knead the flour with chopped coriander leaves, salt, ajwain, chopped green chillies, dry red chillies-cumin seeds’ powder and a little bit of ghee.
  • Once the dough is done, divide it into equal balls and flatten the balls into the shape of parathas.
  • Finally, bake and fry the parathas in ghee.

Enjoy these coriander recipes, which are mostly made of coriander leaves and not other ingredients acting as the hero of the dish.