Ingredient

Ground Coriander Recipes

31 recipes with ground coriander for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

31 recipes

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🇮🇳IndiaAdvanced

Appetizers and Sandwiches

Samosa

Flaky, crispy pastry cones filled with spiced potato and peas, deep-fried until dark golden. The dough uses a technique called moyan dena — fat is rubbed into the flour until the mixture resembles wet sand before any water goes in. That step is what makes the crust flaky rather than bready. The filling is mashed potato with green peas, cumin, green chilli, coriander, and amchur powder for the characteristic sour edge. The frying is two-stage: low heat first to set the dough from the inside, then medium heat for color. Serve hot with mint chutney and tamarind chutney.

75 min310 kcal4 serves

🌿Vegetarian🌱Vegan🌶️Spicy

★4.6

🇮🇳IndiaMedium

Meat Dishes

Tandoori Chicken

Bone-in chicken thighs and drumsticks scored deeply, marinated overnight in spiced yogurt, then cooked at high heat until the outside chars and the inside stays completely juicy. No sauce, no gravy — just the marinade working directly against the heat. The red-orange color comes from Kashmiri chilli powder, the flavor from ginger, garlic, garam masala, and kasuri methi. This is the dish that butter chicken and tikka masala are built on top of. On its own it's simpler and better. Serve with pickled onion, lime wedges, and mint chutney.

50 min340 kcal4 serves

🌾Gluten-free🌶️Spicy💪High protein

★4.8

🇮🇳IndiaMedium

Appetizers and Sandwiches

Pakora

Crispy spiced fritters made by coating vegetables in a thick chickpea flour batter and deep-frying until audibly crunchy. The batter starts deliberately thick — when vegetables are added, the salt draws out their moisture and the batter reaches the right consistency on its own. Rice flour in the batter absorbs extra moisture and adds crispiness that chickpea flour alone cannot achieve. Classic vegetables: onion, potato, cauliflower, spinach. Serve immediately with mint-coriander chutney and tamarind chutney.

35 min290 kcal4 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

★4.6

🇮🇳IndiaAdvanced

Appetizers and Sandwiches

Paneer Tikka

Cubes of firm paneer and vegetables marinated in spiced yogurt with mustard oil, grilled until charred at the edges and soft inside. The mustard oil in the marinade is what separates restaurant-style paneer tikka from the home version — it adds a sharp, faintly pungent edge that neutralises the blandness of paneer and creates a golden crust under heat. The paneer must not overcook: the goal is color on the outside and warm, yielding cheese in the center. Serve immediately with mint chutney and lime. A dry starter, no sauce.

40 min380 kcal4 serves

🌿Vegetarian🌾Gluten-free🌶️Spicy

★4.4

🇹🇭ThailandAdvanced

Meat Dishes

Thai Satay with Peanut Sauce

Satay (สะเต๊ะ) arrived in Thailand from Indonesia via Malay traders and became one of the country's most beloved street foods. Thin strips of chicken or pork are marinated in lemongrass, turmeric, coconut milk, and warm spices, then threaded onto bamboo skewers and grilled over charcoal until caramelized at the edges and fragrant throughout. The essential accompaniment is the satay sauce — a rich, sweet, slightly spicy peanut sauce made with roasted peanuts, red curry paste, and coconut milk — not the peanut butter version common elsewhere. In Thailand it is often served with a quick cucumber pickle to cut the richness and toasted white bread for dipping into the sauce.

45 min480 kcal4 serves

🌾Gluten-free🌶️Spicy💪High protein

★4.4

🇱🇧LebanonMedium

Meat Dishes

Kabob / Skewers (Kofta & Shish Kebab)

Kebab (from Arabic كَبَاب, also spelled kabob or kabab) is one of the oldest cooked meat preparations in the world, found in some form across the entire stretch from Morocco to Central Asia. This recipe covers the two foundational types: kofta kebab (ground meat mixed with onion, parsley, and spices, moulded onto flat metal skewers) and shish kebab (cubes of marinated whole meat threaded onto skewers). Both are grilled over direct high heat — ideally charcoal, which contributes a smoky dimension that gas cannot fully replicate. The key technical difference between good and mediocre kofta is the handling of the meat mixture: it must be kneaded until it becomes cohesive and almost paste-like, and the onion must be squeezed completely dry — wet onion releases steam during grilling and causes the meat to fall off the skewer. The 7-spice blend (baharat) is the foundation of the flavor.

60 min380 kcal4 serves

🌾Gluten-free💪High protein

★4.8

🇲🇦MoroccoMedium

Sauces and Dips

Chermoula

Chermoula is Morocco's answer to chimichurri — a herb sauce built on cilantro and parsley, sharpened with lemon, warmed by cumin and paprika, cut through with raw garlic. It's used three ways in Moroccan cooking: as a marinade before cooking, a sauce spooned over at the end, and a condiment on the side. The fish version, where whole fish are stuffed and grilled with chermoula, is the most famous application. But it works equally well on chicken thighs, roasted cauliflower, fried eggs, grilled bread, or anything else that could use a hit of brightness. Make it in a food processor for speed, or by hand with a knife if you want more texture.

10 min140 kcal6 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

★4.6

🇲🇦MoroccoAdvanced

Meat Dishes

Chicken Tagine with Chermoula

Chermoula is a Moroccan marinade — raw herbs, garlic, cumin, lemon, oil — and it does more work here than the tagine itself. The chicken sits in it overnight if you have time, or two hours if you don't. Either way, something changes in the meat. Then it goes into the pot with preserved lemon, olives, and onion, and cooks low and slow until it falls off the bone. No tagine pot required. A wide, heavy pan with a lid does the same job.

90 min455 kcal4 serves

🌾Gluten-free💪High protein🌶️Spicy

★4.5

Uzbek Kavardak (Lamb and Potato Stew with Cumin)

🇺🇿UzbekistanAdvanced

Meat Dishes

Uzbek Kavardak (Lamb and Potato Stew with Cumin)

Uzbek kavardak is a hearty stew of lamb, potatoes, and seasonal vegetables, slow-cooked in a kazan with cumin, coriander, and fresh tomatoes. The name translates from Uzbek as shambles or mess — the dish was traditionally made from whatever vegetables were on hand when there was meat to cook. Key technique: lamb is seared in smoking-hot oil until a deep crust forms, vegetables are layered in stages, and everything braises under a tight lid until the potatoes have soaked up the meat juices. Serves six, served in deep bowls with fresh cilantro and crushed garlic on top, alongside flatbread. Forgiving on ingredients, strict on technique.

120 min500 kcal6 serves

💪High protein🌾Gluten-free

★4.5

🇬🇪GeorgiaEasy

Sauces and Dips

Adjika

A fiery Georgian-Abkhazian spice paste of hot red peppers, garlic, salt, walnuts, and Caucasian spices like blue fenugreek and coriander. Authentic adjika has no tomatoes; it is ground raw into a red pesto-like paste and used as a rub or condiment.

25 min25 kcal20 serves

🌱Vegan🌾Gluten-free🌶️Spicy

★4.8

🇬🇪GeorgiaMedium

Sauces and Dips

Bazhe

A cold, uncooked Georgian walnut sauce, often called the king of Georgian sauces. Ground walnuts, garlic, and spices like blue fenugreek and marigold are loosened with vinegar and water into a creamy, tangy sauce served with poultry, fish, and vegetables.

15 min130 kcal10 serves

🌱Vegan🌾Gluten-free⚡Quick

★4.4

🌍AzerbaijanMedium

Sauces and Dips

Narsharab

An Azerbaijani sauce of 100 percent pomegranate juice slowly reduced to a thick ruby syrup and seasoned with warm spices like cinnamon, coriander, and basil. Its name means pomegranate wine; traditionally unsweetened and tart, it is served with grilled meat and fish.

55 min35 kcal16 serves

🌱Vegan🌾Gluten-free

★4.4

Ingredients

Goes well with

Other ingredients that appear most often alongside ground coriander across the archive. Pick one to drill deeper.

onion garlic yogurt chickpeas coconut milk chicken chicken thighs Kashmiri chilli powder kasuri methi blue fenugreek walnuts ginger