Pudina (mint) chutney is ubiquitous, often mixed with fresh green coriander leaves (hara dhaniya).
>When I think about it, fragrant fresh herbs are very seldom used in Indian cooking, outside of coriander (mostly used as garnish).
Somewhat true, but would vary by region. Curry leaf usage is widespread in South India. Just had an egg curry today with curry leaf (and other) flavoring, with chapatis, at a Kerala restaurant in a non-Kerala town. With raita and chopped onion and chilis on the side. :)
Methi (fenugreek) is used as a green and cooked and eaten, apart from use in parathas. Methi thepla (like paratha but from a different region, Gujarat / Rajasthan), is so tasty (to me) that I can eat it by itself. :)
And if you extend the definition of fresh (but not necessarily fragrant, some are neutral in smell) herbs to greens used like spinach, India has a wide variety of such greens that are eaten on a regular basis in different parts of the country. For example, many kinds of keerai in South India, including amaranths, palak, siru keerai, thandu keerai, agathi keerai, and many more. It's just that they are not much offered at mainstream Indian restaurants in India or abroad, AFAIK. That's because such restaurants are conservative and mainly make what sells the most.