herb

Coriander leaves

Dhania

0.5 g1 teaspoon

1.5 g1 tablespoon

2 g1 sprig (about 2 g)

Chopped fresh coriander ~1.5 g per tbsp, hence ~0.5 g per tsp.

Nothing truly replaces fresh coriander leaf; basil or paste are only closest options.

• 
  Coriander (cilantro) or basil

  Use the same weight, choosing the coriander element if available. If only basil is available, expect a sweeter, more aniseed flavour.

• 
  Basil leaves

  Use the same weight. Basil is sweeter and more aromatic in a different way; add near the end so it keeps its perfume.

• 
  Coriander paste

  Use 1.5 times the weight and reduce other liquid slightly; it is less fresh and more concentrated, so taste before adding more.

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Egg Bhurji with Berkswell & Shallots

Goan Prawn Caldinho

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Grilled Sea Bream with Coconut & Coriander Chutney

Gujarati Batata Cabbage Nu Shaak

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Haraa Masalewala Murgh

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Hyderabad Baby Aubergine with Coconut & Curry Leaf

Jain-Style Mattar Paneer

Jersey Royal Aloo Chaat

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Kadhai Chicken Chargha

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Karnatakan Mussels

Kashmiri Dahi Baingan

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Keralan Beef Chilli Fry

Keralan Fried Chicken

Keralan Vegetable Avial

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Gujarati Savoury Steamed Cake

Khara Bheeda

Savoury Okra

Khatta Murgh

Chicken with Mango and Chilli

Kheema Aloo Tikki

Spicy Lamb Potato Cakes

Koshimbir

Laal Maas (Indian Kitchen)

Rajasthani Lamb Curry

Lamb Dalcha

Lamb and Lentil Stew

Lamb Galouti Kebab with Chutney & Burnt Onion Raita

Lamb Haleem with Fresh Ginger

Lime and Coriander Rice

Maharashtrian Amti

Lentil Curry with Tamarind and Coconut

Maharashtrian Fish Kalwan

Spiced Fish Curry with Coconut and Tamarind

Maharashtrian Green Pea Usal

Green Pea, Coriander and Coconut Curry

Maharashtrian Rassa

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Malabar Isthu with Pumpkin, Bitter Gourd & Cauliflower

Malai Kofte

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Malwani Chicken Masala

Malwani Hirwa Tisrya Masala

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Malyali Kozhi Biryani

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Marathi Sweetcorn Aamti

Sweet And Sour Corn Curry

Marinated Tandoori Monkfish with Green Mango Chutney

Masala Kulcha

Masala Omelettes

Masala Papad

Meen Moily

Fish Curry Cooked with Coconut

Mint and Coriander Chutney

Mumbai Sandwich

Murgh Kali Mirch

Black Pepper Chicken

Murgh Makhani

Butter Chicken

Nalli Gosht

Spiced Lamb Shanks

Oysters in Coconut Cream with Green Chilli Granita

Paneer Bhurji

Stir-Fried Paneer with Chilli, Turmeric and Peppers

Parsi Chutney Ma Murgi

Green Mango, Mint & Coconut Chicken Curry

Parsi Lagan Sara Istew

Vegetable Curry with Ginger, Chilli and Green Cardamom

Parsi Mutton Pulao

Parsi Prawns Patia

Spiced Prawns in Tomato Gravy

Patra Ni Macchi

Parsi-Style Steamed Fish

Peanut & Pomegranate Poha

Pineapple Raita

Pudine Ka Raita (Tandoori Home Cooking)

Mint Raita

Punjabi Chole

Chickpea Curry with Ginger, Pomegranate and Tea

Punjabi Kaali Dal

Black Lentil Curry with Garlic, Tomato and Ginger

Ragda Patties

Potato Cakes with Tangy Chickpea Stew

Rajasthani Safed Maas

Lamb Curry with Cardamom, Cloves and Yoghurt

Saas ni Macchi

Fish in Creamy Garlic Sauce

Salli Kheema Pav

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Shallot & Ginger Raita

Simple Pulao

Sindhi Dal Pakwan

Spiced Lentil, Tamarind and Chilli Curry with Crispy Flatbread

Smoked Aubergine with Sesame Raita & Papdi Gathya

Tandoori Tangri Kebab

Chicken Legs with Chilli and Cheese Marinade

U.P.-Style Aloo Ki Sabzi

Potato Curry

Upma

South Indian Spiced Semolina

Wild Garlic Chutney

Yakhni Pulao (Indian Kitchen)

Bhindi Masala

Spiced Okra with Mango Powder and Coriander

Konkani Kombdi Masala

Spicy Chicken Curry with Coconut & Chilli