Dont mean to hijack, but in my time in India, they use both- but for you to avoid it, here are some tips: Avoid green chnutney- green chutney (hari chutney), where it’s blended with mint, chili, lime, and salt. And often blended with yogurt, garlic, and spices for paneer marinades (not usually meat). You can tell by the green coloration- likely with spinach.
However since you can tolerate the corriander (everyone I think can) once it is ground into powder- it a staple spice, added to almost everything from vegetable curries to lentils.
But next time- try taking the whole seeds and separately (before adding strait to the dish) -- lightly toasting in oil (called tadka) to release aroma; adds a nutty, citrus undertone. No more cilantro or coriander undertones, but still maintains a nice flavorful dish as you created a different flavor all-together
