Stand-up pouch
Coriander (Dhaniya) Powder
₹45
Free shipping on orders of ₹499 or more
Mellow, faintly citrusy dhaniya powder that thickens and rounds out gravies, dals and sabzis, the base of most Indian masalas.
- Packaging
- Stand-up pouch
- Availability
- In stock
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Coriander (Dhaniya) Powder
- Net quantity
- 100g
- MRP
- ₹45 (inclusive of all taxes)
- Manufactured / packed by
- Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
- Country of origin
- India
- FSSAI licence number
- 10826999000391
- Customer care
- +91 9090701043, info@kokoraspices.com
- Ingredients
- Coriander Powder
- Allergen information
- Packed in a facility that also processes various spices, tree nuts & dry fruits. May contain traces of other nuts, dry fruits and spices.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora Coriander (Dhaniya) Powder is ground dried coriander seed with a mild, warm and faintly citrusy flavour. It rarely stands out on its own; instead it fills out a dish, softens the sharpness of chilli and helps a gravy turn thick and smooth.
Reach for it in almost any curry or sabzi: aloo gobi, bhindi, baingan bharta, rajma, chole, chicken and mutton curry, and kebab and tikka marinades. It also goes into chutneys, dry rubs and home-made masala mixes, and is almost always paired with cumin.
Tip: add coriander powder with the turmeric and chilli once the onions are golden, then cook on a medium flame until the oil separates. For a nuttier taste, dry-roast a spoonful in a pan for under a minute before using it.
- Best for
- Aloo gobi, bhindi masala, rajma, chole, chicken curry, mutton curry, baingan bharta, seekh kebab, mixed veg sabzi
- How to use
Use 1 to 2 teaspoons per 500 g of vegetables, dal or meat, adding it with the other ground spices after the onions and cooking until the masala releases oil. A splash of water stops it catching on the pan. For marinades and kebabs, about 1 teaspoon per 500 g is enough.
