Type what you have

Ingredients

• ✓ cilantro
• grape tomato
• cucumber
• green onion
• lemon juice
• mint
• salt
• black pepper

Instructions

1. 1 Mix grape tomatoes, cucumber, green onions, cilantro, lemon juice, mint, salt, and pepper together in a large bowl.

By Gina Milanese

Ingredients

• ✓ cilantro
• olive oil
• garam masala
• salt
• potato
• cauliflower
• yellow onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle vegetables with oil mixture and toss to coat; spread onto the prepared baking sheet.
3. 3 Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.

By France Cevallos

Ingredients

• ✓ cilantro
• potato
• olive oil
• cumin seed
• turmeric
• curry powder
• sea salt
• black pepper

Instructions

1. 1 Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
2. 2 Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

By Chef Brian Aragon

Ingredients

• ✓ cilantro
• eggplant
• vegetable oil
• onion
• tomato
• cayenne pepper
• salt
• pepper

Instructions

1. 1 Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched.
2. 2 Place eggplant in microwave safe dish. Cook 5 minutes on High in the microwave, or until tender. Cool enough to handle, and remove skin, leaving some scorched bits. Cut into thick slices.
3. 3 Heat oil in a skillet over medium heat, stir in the onion, and cook until tender. Mix in eggplant, and tomatoes. Season with cayenne pepper, salt, and black pepper. Continue to cook and stir until soft. Garnish with cilantro to serve.

By Cartha Siddiqui

Ingredients

• ✓ cilantro
• vegetable oil
• curry powder
• salt
• potato
• carrot
• cauliflower
• pea

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix oil, curry powder, and salt together in a small bowl.
3. 3 Combine potatoes and carrots in a large bowl; pour 2/3 of the curry sauce on top. Mix to combine. Spread on a large, rimmed baking sheet.
4. 4 Bake in the preheated oven for 30 minutes. Mix cauliflower with remaining curry sauce. Add to the baking sheet and continue baking for 20 minutes. Add peas; bake for 10 minutes more. Garnish with cilantro.

By Aliza Finley

Ingredients

• ✓ cilantro
• vegetable oil
• cashew
• green chile pepper
• onion
• corn kernel
• paneer
• salt
• white sugar

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Stir in the cashews; cook and stir until fragrant, about 1 minute. Stir in chiles and onion; cook and stir until onion is translucent, about 5 minutes. Do not allow onion to brown.
2. 2 Stir corn and paneer into onion mixture; season with salt and sugar. Continue to cook and stir until hot, approximately 3 additional minutes. Before serving, stir in cilantro.

By cstopre

Ingredients

• ✓ cilantro
• potato
• salt
• cayenne pepper
• turmeric
• vegetable oil
• whole wheat flour
• vegetable oil
• butter

Instructions

1. 1 Mix mashed potatoes, salt, cayenne, turmeric, cilantro, and 3 tablespoons vegetable oil in a bowl until well combined. Add flour, a little at a time, and knead until a stiff but pliable dough forms; if dough becomes too stiff, add a few drops of water. Transfer dough to an oiled bowl and turn to coat. Cover with plastic wrap and set aside for 10 minutes.
2. 2 Preheat a nonstick griddle to medium heat.
3. 3 Divide dough into eight lemon-sized portions and roll out on a lightly floured surface to a 1/4-inch thickness. Working in batches, fry chapatis on the hot griddle using up to 1 teaspoon of oil for each side. Cook until brown spots have started to form on the bread and the dough is cooked through. Brush with melted butter and serve hot.

By RADHIKA GHATAGE

Ingredients

• ✓ cilantro
• green chili
• plain greek yogurt
• tomato paste
• ginger
• garlic
• tikka masala
• red food coloring
• salt
• chicken breast
• cooking spray

Instructions

1. 1 Combine chilies, cilantro, yogurt, tomato paste, ginger paste, garlic paste, tikka masala, food coloring, and salt in a glass or ceramic bowl. Add chicken and marinate in the refrigerator for 2 hours, up to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil and spray with cooking spray.
3. 3 Bake chicken in the preheated oven for 10 minutes; flip and spray with cooking spray. Continue to bake until chicken is no longer pink in the centers and juices run clear, 5 to 10 minutes more. Turn on the oven's broiler. Broil until browned, 3 to 5 minutes more.

By indomagic

Ingredients

• ✓ cilantro
• potato
• vegetable oil
• red onion
• tomato
• garam masala
• cayenne pepper
• salt
• white sugar

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
2. 2 Heat vegetable oil over medium heat; saute onion, stirring frequently, until fragrant, 2 to 3 minutes. Add tomato and cook until onion is softened and tomato is tender, 5 to 10 minutes. Stir potatoes, garam masala, cayenne pepper, salt, and sugar into onion-tomato mixture; simmer, stirring frequently, until flavors have blended, about 5 minutes. Stir cilantro into potato mixture and cook for 1 minute.

By phosmane

Ingredients

• ✓ cilantro
• sesame oil
• garlic
• ginger
• mango
• curry powder
• coconut milk
• firm tofu
• salt
• pepper

Instructions

1. 1 Heat the sesame oil in a large pan over medium-high heat. Cook the garlic and ginger until fragrant and light brown, about 1 to 2 minutes. Add the mango and cook for another minute to soften slightly. Stir in the curry powder and cilantro; cook for another minute to release the flavor of the curry.
2. 2 Pour in the coconut milk and bring to a simmer. Stir in the tofu and season to taste with salt and pepper. Simmer until the liquid is reduced by half, stirring occasionally, about 5 minutes.

By Elegant Chef

Ingredients

• ✓ cilantro
• almond
• jalapeno pepper
• garlic
• ginger root
• salt
• lemon
• heavy cream
• chicken breast
• butter

Instructions

1. 1 Place almonds in a small bowl and cover with water. Allow to soak for 15 to 20 minutes; drain. Place almonds, peppers, garlic, ginger, and cilantro into the bowl of a food processor; blend until smooth. Season with salt, and blend in lemon juice. Blend in cream.
2. 2 Transfer mixture to a large, non metallic bowl. Place chicken in bowl, and turn to coat. Cover, and marinate in refrigerator for 24 hours.
3. 3 Preheat grill for high heat, and lightly oil grate. Remove meat from marinade, and thread onto skewers.
4. 4 Brush meat with butter, and arrange skewers on hot grate. Slowly cook the chicken until cooked through.

By nitisha

Ingredients

• ✓ cilantro
• chicken
• ginger root
• garlic
• cumin
• jalapeno pepper
• lemon juice
• cashew
• heavy cream
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Remove and discard the skin from the chicken. Wash parts and pat dry. Combine the garlic and ginger and rub over the chicken. Place the chicken parts in a 9x13 inch baking dish, cover with foil and set aside.
3. 3 Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken.
4. 4 Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices. Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy.
5. 5 Remove from oven and combine the gravy in the dish with the reserved cilantro chutney. Mix this well and serve over the chicken.

By YAKUTA

Ingredients

• ✓ cilantro
• vegetable oil
• cumin seed
• chili powder
• turmeric
• garam masala
• cabbage
• potato
• salt

Instructions

1. 1 Heat vegetable oil in a skillet over medium heat. Add cumin seeds, chili, turmeric, and garam masala and toast until fragrant, about 30 seconds.
2. 2 Add cabbage and potato and cook, stirring frequently, until cabbage starts to wilt, about 5 minutes. Season with salt and continue cooking until potato is soft, 5 to 10 more minutes. Serve hot garnished with cilantro.

By Allrecipes Member

Ingredients

• ✓ cilantro
• basmati rice
• water
• peanut
• margarine
• onion
• ginger root
• carrot
• salt
• cayenne pepper

Instructions

1. 1 Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
2. 2 While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

By Allrecipes Member

Ingredients

• ✓ cilantro
• butter
• onion
• garlic
• chicken
• tomato sauce
• heavy cream
• tandoori seasoning
• garam masala
• cayenne pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add butter, onion, and garlic; sauté until fragrant, 3 to 5 minutes.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Stir in cream, tandoori seasoning, garam masala, and cayenne pepper to combine. Garnish servings with cilantro.

By thedailygourmet

Ingredients

• ✓ cilantro
• yogurt
• cayenne pepper
• garlic
• ginger root
• coriander seed
• cumin
• salt
• turmeric
• salmon fillet

Instructions

1. 1 Combine yogurt, cayenne pepper, garlic, ginger, cilantro, ground coriander, cumin, salt, and turmeric in a resealable plastic bag. Close bag and mix everything together until evenly combined. Add salmon and toss until well coated with the marinade. Refrigerate 8 hours to overnight.
2. 2 Preheat the broiler. Lightly grease a baking pan.
3. 3 Remove salmon from marinade and shake off excess; discard remaining marinade. Place on prepared pan and broil in preheated oven until salmon flakes easily with a fork, 5 to 7 minutes per side.

By jpmcminn

Ingredients

• ✓ cilantro
• potato
• ghee
• cumin seed
• green chile pepper
• ginger root
• chili powder
• coriander
• amchoor
• salt

Instructions

1. 1 Place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Drain and allow to cool slightly.
2. 2 Heat the ghee in a large skillet over medium heat. Lightly toast the cumin seeds in the ghee. Mix in the green chile peppers and ginger. Season with chili powder and coriander. Stir in the potatoes, and cook about 5 minutes. Season with amchoor and salt, and continue cooking about 15 minutes. Garnish with cilantro to serve.

By RG

Ingredients

• ✓ cilantro
• red lentil
• water
• tomato
• ginger
• thai chile
• turmeric
• ghee
• cumin seed
• baby spinach
• sea salt

Instructions

1. 1 Rinse lentils in a 3- to 4-quart pot with water, rubbing lentils between the fingertips of one hand, then drain. Repeat 3 or 4 times or until the water runs clear.
2. 2 Place drained lentils in the pot and add 2 cups water, tomatoes, ginger, chiles, and turmeric. Bring to a boil over medium-high heat, skimming and discarding foam. When tomato skin is loosened and wrinkled, after about 5 minutes of cooking, transfer tomatoes to a plate to cool.
3. 3 Reduce heat to medium and simmer lentils, uncovered, stirring occasionally, until very tender and almost mushy, about 15 minutes. (The lentil color will change from salmon to pale yellow as they cook.) Keep warm over low heat.
4. 4 Meanwhile, peel and core cooled tomatoes; discard skins. Transfer tomatoes to a blender, along with the ginger and chiles from the pot and the cilantro. Pureé, scraping down the sides as needed, until you have a thick, green-flecked tomato sauce.
5. 5 Heat ghee in a large skillet over medium-high heat until it shimmers. Add cumin seeds and let sizzle until they turn reddish brown and smell nutty, about 10 seconds. Immediately add spinach in handfuls, stirring to wilt.
6. 6 Stir spinach mixture, tomato sauce, and salt into warm lentils. Simmer uncovered, stirring occasionally, to let the flavors mingle, about 5 minutes.

By Raghavan Iyer

Ingredients

• ✓ cilantro
• tapioca pearl
• potato
• vegetable oil
• cumin seed
• peanut
• green chile pepper
• curry leaf
• salt
• sugar
• lime juice

Instructions

1. 1 Rinse tapioca in a large container. Drain. Cover and let stand, 8 hours to overnight.
2. 2 Rinse tapioca again before starting to cook. Drain, cover, and set aside.
3. 3 Bring a large pot of water to a boil. Add potatoes; cook, stirring occasionally, until tender yet firm to the bite, 5 to 6 minutes. Drain.
4. 4 Heat oil in a large pan over medium heat. Add cumin seeds; cook until dark, about 30 seconds. Add potatoes, 3/4 cup peanuts, green chile peppers, and curry leaves. Season with salt. Saute until flavors combine, 7 to 10 minutes.
5. 5 Add sugar to the potato mixture; mix well. Add tapioca and remaining 1/4 cup peanuts. Reduce heat to low and cook, stirring constantly, until tapioca looks transparent, 10 to 15 minutes. Stir in cilantro and lime juice. Mix well. Add a bit more salt if desired. Serve hot.

By MSA

Ingredients

• ✓ cilantro
• vegetable oil
• onion
• curry paste
• coconut milk
• water
• pumpkin
• butter bean
• salt
• pepper
• spinach

Instructions

1. 1 Heat the oil in a large saucepan over medium heat, and stir in the onion. Cook and stir until the onion is soft and beginning to brown, about 8 minutes. Stir in the curry paste, cook for 2 minutes longer, then add the coconut milk water, and pumpkin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the pumpkin is nearly tender, about 10 minutes.
2. 2 Stir in the butter beans, and continue simmering until the pumpkin is tender, about 5 minutes. Season to taste with salt and pepper, then stir in the spinach and cilantro. Simmer a few more minutes to reheat, and serve.

By royalewcheese

Ingredients

• ✓ cilantro
• yellow lentil
• water
• ground chicken
• onion
• green chile pepper
• ginger-garlic paste
• garam masala
• salt
• egg
• vegetable oil

Instructions

1. 1 Place lentils in a container. Pour in enough water to cover and let soak, at least 30 minutes. Drain.
2. 2 Combine drained lentils, 4 1/4 cups water, ground chicken, onion, green chile peppers, ginger-garlic paste, garam masala, and salt in a large pot. Bring to a boil; reduce heat and let simmer until water has been mostly absorbed and lentils are soft, 20 to 25 minutes.
3. 3 Place the lentil mixture in a food processor and pulse until smooth. Stir in cilantro.
4. 4 Shape mixture into patties and dip into beaten eggs.
5. 5 Heat oil in a large skillet over medium heat. Pan-fry patties in batches until golden brown, about 3 minutes per side.

By Zainab Pervaiz

Ingredients

• ✓ cilantro
• butternut squash
• water
• olive oil
• salt
• mustard seed
• cumin seed
• cayenne pepper
• turmeric
• coconut milk
• cannellini bean

Instructions

1. 1 Combine squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper, and turmeric in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes.
2. 2 Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.

By hame0051

Ingredients

• ✓ cilantro
• canola oil
• cumin seed
• caraway seed
• red onion
• garlic
• cauliflower
• potato
• red chili powder
• turmeric
• salt

Instructions

1. 1 Heat oil in a skillet over medium heat. Add cumin and caraway seeds; cook until they begin to pop and oil bubbles, 1 to 2 minutes. Add onion and garlic; cook and stir until onion is soft and translucent, 5 to 10 minutes.
2. 2 Stir in cauliflower and potato until coated with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
3. 3 Cover skillet; cook over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.

By sugarFiend

Ingredients

• ✓ cilantro
• vegetable oil
• garlic
• ginger root
• red chile pepper
• cumin
• salt
• yogurt
• chicken
• green bell pepper
• potato

Instructions

1. 1 Heat vegetable oil in a pot over medium heat. Stir in garlic paste and ginger; cook and stir for about 1 minute. Add the minced chile, cumin, salt, and yogurt.
2. 2 Stir in chicken pieces and bell pepper. Cover pot and simmer over low heat, until the oil separates and chicken is mostly cooked, 20 to 30 minutes.
3. 3 Mix in potatoes; add a little water, if necessary. Cook on low heat until potatoes are tender, about 20 minutes more. Garnish with chopped cilantro and serve.

By Fatma Athar

Ingredients

• ✓ cilantro
• olive oil
• garam masala
• garlic
• salt
• black pepper
• aluminum foil
• chicken breast
• yellow summer squash
• zucchini
• sweet onion
• yogurt

Instructions

1. 1 Mix the olive oil, 4 teaspoons garam masala, garlic, salt, and black pepper in a small bowl until combined. Tear four sheets (12x18 inches each) of Reynolds Wrap® Heavy Duty Aluminum Foil. Center one chicken breast half on a sheet of foil; sprinkle 1/2 teaspoon garam masala on both sides.
2. 2 Place the squash and onion slices on top of the chicken. Drizzle evenly with one-fourth of the olive oil mixture. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
3. 3 Grill over medium-high heat in covered grill 20 to 25 minutes or until chicken is cooked through and an instant-read thermometer inserted into chicken registers 165 degrees F.
4. 4 Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. To serve, top with yogurt and sprinkle with cilantro, if desired.

By Reynolds KitchensR

Ingredients

• ✓ cilantro
• olive oil
• butter
• red onion
• dukka
• garam masala
• garlic
• sweet potato
• vegetable broth
• red lentil
• spinach
• black pepper

Instructions

1. 1 Heat oil and butter in a large pot over medium heat. Add onion, dukkah, garam masala, and garlic; cook and stir until onion softens, about 5 minutes. Stir in sweet potatoes; cook until lightly browned, 3 to 5 minutes.
2. 2 Pour vegetable broth into the pot; stir in lentils and cilantro. Simmer, partially covered, until lentils are tender, 20 to 25 minutes. Add spinach; simmer until wilted, about 5 minutes more. Season dahl with black pepper.

By Melanie Booth

Ingredients

• ✓ cilantro
• eggplant
• vegetable oil
• cumin seed
• onion
• ginger garlic paste
• curry powder
• tomato
• yogurt
• jalapeno pepper
• salt

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
3. 3 Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
4. 4 Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

By YAKUTA

Ingredients

• ✓ cilantro
• red lentil
• water
• onion
• garlic
• turmeric
• bay leaf
• cherry tomato
• salt
• serrano chile pepper
• vegetable oil

Instructions

1. 1 Wash lentils in a strainer. Combine lentils and water in a saucepan over medium-high heat. Add 1/2 of the sliced onions and garlic, reserving the rest for later. Stir in turmeric, bay leaf, tomatoes, and salt. Add chiles, leaving them whole to add flavor or cut in half to add heat. When mixture begins to boil, reduce heat to a simmer; cook until lentils break apart and thicken slightly, about 20 minutes.
2. 2 Meanwhile, in a skillet, heat vegetable oil over medium heat until oil shimmers. Add reserved sliced onions; cook and stir until onion has softened and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking and stirring until onion is very tender and dark brown, 15 to 20 minutes more. Stir in reserved garlic and cook, stirring constantly, until garlic is fragrant and tender, about 2 minutes.
3. 3 Add onion-garlic mixture into cooked lentils and stir. Garnish with chopped cilantro.

By Tabitha C

Ingredients

• ✓ cilantro
• cooking spray
• okra
• onion
• canola oil
• onion powder
• garlic powder
• ginger
• turmeric
• curry powder
• paprika
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil and spray lightly with cooking spray.
2. 2 Place frozen okra and onion on the prepared baking sheet; drizzle with canola oil. Combine onion powder, garlic powder, ginger, turmeric, curry powder, paprika, and salt in a bowl. Sprinkle over vegetables and toss to coat.
3. 3 Roast in the preheated oven until tender, about 34 minutes. Remove from the oven and garnish with cilantro.

By PB

Ingredients

• ✓ cilantro
• ghee
• onion
• garlic
• curry powder
• vegetable broth
• potato
• red lentil
• baby carrot
• coconut milk
• lemon juice
• tamarind concentrate

Instructions

1. 1 Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots. Bring to a simmer, then cook until carrots are tender, 15 to 20 minutes.
2. 2 Remove from the heat and purée soup with an immersion blender until smooth.
3. 3 Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Cook, stirring occasionally, until heated through, 3 to 5 minutes.

By EKG