Coriander seeds, or as you may know it, cilantro is another Punjabi staple spice.
You’re going to be hard pressed to find a Punjabi recipe that doesn’t contain coriander seeds or cilantro. It’s not clear when coriander first made it’s appearance in India but theories go back to the Indus Valley, and it continues to be a staple in masala, curries, fried dishes, snacks, etc. Coriander seeds proves to be a shockingly great source for Vitamin A, beta carotene, vitamin C, and vitamin K. Along with it’s mild medicinal properties (used heavily in Ayurvedic medicine), coriander, fresh and in seed form is used in a wide varieties of ways such as in curries, lentils, vegetables, cooking pastes, marinades, etc. Basically, everything.
It’s aromatic, light and fresh in flavor, and adds a great savoriness to gravies. I tend to keep it whole till use just so that it doesn’t lose it’s freshness and potency. It can be a little rough on the gums, so best to finely grind it before using. I like to take the electric spice grinder to it and pretend I’m crushing my enemies.
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