Bakare ke Gosht ka Vindaloo

Use 100% of the weight. Provides direct, sharp heat and red colour in equal measure.

Use 150% to 200% of the weight if matching colour, but add a pinch of black pepper or hot chilli if you need equivalent fiery heat.

Use 75% to 100% of the weight. Offers a sharp, clean heat with slightly less earthy depth and less crimson colour.

Use 50% of the weight. Mimics turmeric's warm, earthy, rhizome background, but provides none of the golden-yellow colour.

Steep a tiny pinch (0.1 g per 2 g turmeric) in 2 tbsp warm water; use to match the rich golden hue. Contributes an aristocratic, honeyed floral flavour rather than earthy bitterness.

Use 70% of the weight; add with ground spices or sauce bases rather than hot oil tempering, where it scorches quickly and turns bitter.

Use equal weight for oil tempering. Delivers an earthy profile with an additional musky, smoky, and slightly bitter edge.

Use 60% of the weight for tempering; offers comparable warm aroma, but leans sweet and liquorice-like rather than savoury and earthy.

Use 75% of the weight; stir in along with wet masala or tomato purée rather than frying in hot oil, as the fine powder burns instantly.

Use 50% of the weight for tempering in hot oil. Lacks the floral, sweet citrus flavour of coriander, introducing warm, pungent earthiness instead.

Use 50% of the weight in tempering; provides pleasant aromatic sweetness, though noticeably aniseedy rather than citrusy.

Use 100% of the weight directly. It delivers an identical sharp, clean acidity to curries and marinades.

Use 100% of the weight. Add towards the end of cooking off the heat; introduces a fruity citrus aroma rather than pungent acetic sharpness.

Use 75% of the weight diluted in a splash of warm water. Gives a rich, fruity sourness and darkens the gravy.

Use the same weight. Richer flavour and aroma; keep heat moderate so it does not burn.

Use the same weight. Neutral result; the dish will be less rich.

Use the same weight. Everyday neutral choice; no ghee aroma.

Use equal weight (1:1). Whisk with a tablespoon of cold water 10 minutes prior to adding to develop full pungent heat, or stir directly into curries for gentle warmth.

Grind to a fine powder in a spice grinder; use equal weight (1:1). Gives mild, tangy heat without overpowering the sauce.

Grind finely; use 75% of the weight. Noticeably more pungent, peppery, and bitter than yellow ground mustard.

Use 70–75% of the weight; Indian chilli powders vary, so taste as you go. It gives similar heat but less clean brightness.

Use up to twice the weight for colour, but expect much less heat. Add a little ordinary chilli powder if heat matters.

Use 1.5–2 times the weight; it is mild and sweet. The dish will be redder but much less hot.

Use 50% of the weight mixed with equal parts ground coriander and a pinch of ground cinnamon, ground cloves, and ground green cardamom. Sprinkle near the end for a warming finish.

Use 75% of the weight. Simmer briefly in the gravy; imparts roasted warmth and complexity, though it adds a slight tang and earthy lentil undertone.

Use the same weight, about 150–200 g per large onion; chop or slice as the recipe says.

Use the same weight; a little sharper, so cook it a few minutes longer to soften.

Use the same weight; sweeter and softer, and it cooks faster, so lower the heat slightly.

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 the same weight. It is neutral and behaves the same in frying and tempering; no noticeable change in flavour.

Use the same weight. Neutral and good for high heat; the dish will taste virtually the same.

Use the same weight. It has a mild nutty flavour and is good for Indian cooking; heat until just hot, not smoking, so the nuttiness does not dominate.

Use the same weight and cut into the same size pieces; cooking time is similar.

Use the same weight; more fat and marbling, so cook 10–15 minutes longer and skim excess fat.

Use the same weight; leaner and tender, so cook 5–10 minutes less.

Use equal weight finely chopped; this is the exact same fresh herb.

Use half the weight finely chopped; provides vibrant green freshness, though the flavour profile becomes noticeably cooler and sharper.