Description

Dhania powder is a body spice rather than a top note. It thickens a gravy slightly, softens chilli heat, and carries the other spices. Most curry recipes use two to three times more dhania than jeera.

Add it with the onions and cook it out for a minute. Under-cooked coriander powder tastes raw and slightly soapy.

Ground coriander loses its citrus edge faster than most spices. A 200 ml jar is the sensible size unless you cook curry several times a week.