Coriander (Cilantro)
Fresh, citrusy lift for curries, dals, chaats, and chutneys.
Tip: Add at the end for brightness; stems are flavourful too.
LimeGreen chilliCuminMint
Guides
Herbs used in Indian cooking
Herbs add freshness, lift, and complexity. Here’s what each herb brings, how to use it, and what it pairs well with.
When to add herbs
Most fresh herbs are best added at the end (or as garnish) so they stay bright and aromatic.
Kasuri methi trick
Crush dried fenugreek leaves between your palms before adding — it releases the oils.
Storage
Wrap coriander/mint in paper towel, store in a container in the fridge. Freeze curry leaves.
Essential herbs
Mint
Cooling, sweet herb for chutneys, vegan raita-style dips, and drinks.
Tip: Bruise lightly to release aroma; avoid long cooking (can turn bitter).
CorianderLimeBlack saltChilli
Curry leaves
Toasty, aromatic leaf used in tempering (tadka) for South Indian dishes.
Tip: Fry in oil until crackly; dried works but fresh is best.
Mustard seedsUrad dalCoconutTamarind
Fenugreek leaves (Kasuri methi)
Aromatic, slightly bitter herb that makes curries taste ‘restaurant style’.
Tip: Crush dried kasuri methi between palms and add near the end.
TomatoGaram masalaCreamy vegan bases
Holy basil (Tulsi)
Peppery, clove-like basil used mostly in teas and some regional cooking.
Tip: Use fresh for tea; if cooking, add late to preserve aroma.
GingerLemonJaggery-style sweetness
Dill
Fragrant herb used in some regional dals and vegetable dishes.
Tip: A little goes a long way; add near the end.
LentilsPotatoesCoconut
Next: spices + swaps
Spices provide the backbone; herbs provide the lift. Combine both for “wow” flavour.