What North Indian dishes have parsley?

Parsley isn't a common ingredient in traditional North Indian cuisine. It's more typical of European and Middle Eastern cooking.

While you might find some modern fusion dishes using parsley, it's not a staple herb in North Indian cooking.

Instead, you'll commonly find these herbs in North Indian dishes:

* Coriander (Dhania): Used fresh and dried, in both whole and powdered form. It's essential in many curries, chutneys, and garnishes.

* Mint (Pudina): Fresh mint leaves are used for flavoring and garnish, often paired with coriander.

* Fenugreek (Methi): Fresh and dried fenugreek leaves, as well as its seeds, are used in many dishes for their unique earthy flavor.

* Cilantro (Hara Dhania): Similar to coriander but with a stronger, more pungent flavor.

* Curry Leaves (Kari Patta): Used in many curries, these leaves have a distinct aroma and add a unique flavor dimension.

If you're looking to add a touch of parsley to your North Indian cooking, consider using it in:

* Salad dressings: A small amount of chopped parsley can add a fresh flavor to yogurt-based dressings.

* Rice dishes: A sprinkle of chopped parsley can add visual appeal and a subtle flavor to rice dishes.

* Fusion dishes: Some modern North Indian fusion recipes might incorporate parsley into their dishes.

Remember, using parsley sparingly and thoughtfully can add a unique twist to your North Indian dishes.