Green, Green Coriander
Esgee's Kitchen

Green, Green Coriander


Coriander is one of the most popular and oldest culinary spices, especially in the Indian kitchen. Also widely known as Cilantro [Spanish] it belongs to the parsley family. The coriander seeds are also used while the green leaves and stems are popularly added for flavouring. It contains vitamin K and small amounts of folate, potassium, magnesium and antioxidants. It has immense health benefits and has a pleasant aroma and flavor.

1. Coriander Chutney

This is chutney is delicious and refreshing which goes well with rotis, parathas, kebabs and pakoras. Make it and store for up to a week.

Prep Time: 10 minutes Cooking Time: 5 minutes

  • A large bunch of coriander leaves washed and chopped coarse
  • 1 inch piece of ginger
  • 1 green capsicum chopped/ ½ cup grated coconut
  • 4 green chilies
  • 1 teaspoon lemon juice
  • A pinch of sugar
  • Salt to taste

Put all the ingredients in a food processor and blend to a paste. Transfer to a jar and store in the refrigerator.

PS. I like to make this chutney with capsicum as it adds to the color and texture. If using coconut, then avoid adding sugar and note that the chutney will not keep for more than 24 hours. Some like to make this chutney using peanuts instead. This is also a nutritive addition and has a marked flavor of the nuts. It stores well in the refrigerator. Add a spoonful of curd and mix thoroughly into the chutney when serving with rotis. This versatile green chutney lends itself to many innovations, so go ahead and experiment!

2. Coriander Rice

This green flavored rice spiced up with green chilies and ginger is easy to prepare.

  • 2 cups cooked rice [Basmati preferably]
  • 1 tablespoon butter/ veg oil
  • Green chilies, ginger, capsicum and coriander leaves for the chutney [See above]
  • 1 onion sliced thin
  • 2 garlic flakes chopped fine
  • 10-12 cashew nuts fried and kept aside

Cook the rice and allow it to cool. Do not allow it to overcook and get mushy. Deep fry the cashew nuts to a golden brown. Blend all the ingredients and make the coriander chutney.

In a pan fry the onions and garlic lightly in butter. Add the cooked rice and stir. Into this add the green coriander paste and combine thoroughly. The rice will turn green in color. Add as much of the paste as you like and store the rest in the refrigerator. Transfer the rice into a serving plate and garnish with fried cashew nuts.

3. Green Paneer Kebabs

This is an easy to make kebab with the goodness of paneer [cottage cheese] and flavor of fresh coriander.

Prep Time: 20 minutes Cooking Time: 10-12 minutes

  • 1 cup paneer/tofu cubes/ chunks
  • 1 onion sliced thick
  • Some green coriander, green chilies, ginger and garlic ground to a paste
  • 1 ½ cups curd
  • Salt to taste
  • Vegetable oil for drizzling over the kebabs

Grind green coriander, chilies, ginger and garlic to a paste. Add this to the curd and mix well. Add salt. Check for spices. Put the paneer pieces and onion into the curd mixture and allow it to marinade for 2 hours.

Skewer paneer and onion slices and grill for 10 minutes or till the paneer turns brown at the edges. Serve hot. This is an excellent starter.