Arek

Use equal weight, diced similarly. Cook using the same slow braising method; lends a richer, slightly gamier flavour and retains moisture well.

Use equal weight of bone-in thighs. Cut into pieces and reduce simmering time by about half (cook for 25-30 minutes) to keep the meat succulent.

Use the same weight; drain, rinse well and blanch for 2 minutes to lose the tinny taste. Texture is softer than fresh.

Use the same weight; slice and add near the end for crunch. Flavour is milder and sweeter, not earthy.

Use about 50% of the weight, rinse well and add early; they are sour and salty, so adjust salt and tartness.

Use equal weight. Sauté in hot fat until the raw allium smell disappears; slightly wetter, but provides identical warmth and pungency.

Use 20% to 25% of the weight (1 g for every 4 to 5 g fresh). Stir into the gravy; adds peppery heat and warmth, though it misses the crisp, zesty kick of raw root.

Use equal weight. Fry gently in oil or ghee with the ginger; incorporates smoothly into curries without visible minced bits.

Use 15% to 20% of the weight (about 1 g for every 5 to 6 g fresh cloves). Whisk into sauces; gives a savoury, toasted garlic flavour without raw pungency.

Use 1.5 times the weight, very finely minced. Sauté until golden; provides savoury allium sweetness, though it lacks garlic's pungent sulphur bite.

Use 40% to 50% of the fresh tomato weight mixed with a splash of water. Imparts a deeper red colour, thicker sauce, and slightly sweeter cooked flavour.

Use 60% of the weight, whisked smooth and added on low heat. Provides rich body and sourness, though the gravy becomes paler and creamier.

Use 10 to 15% of the weight (about 1/4 teaspoon per chilli); imparts dry pungent heat and reddens the dish without the grassy crunch.

Use 1 dried pod per fresh green chilli; snap in half and temper in hot oil for a deeper, toastier heat.