Bandhkopir Torkari

Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Use 70% of the weight, added with the ground spices rather than tempered whole. You lose the whole-seed crackle but keep the five-spice aroma.

Use about 40% of the weight, with equal amounts of fennel seed and nigella seeds if you have them. It is not a true blend; the result is cumin-forward and less complex.

Use about 30% of the weight with cumin and mustard seed to approximate the blend. It adds sweetness but misses fenugreek's bitterness and nigella's onion note.

Use equal weight, finely sliced. Shallots soften and brown faster, giving a slightly sweeter and more delicate base to curries.

Use 80% of the weight, finely shredded and browned slowly with a pinch of asafoetida. Replicates the bulk and natural sweetness in gravies without allium.

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 the same weight; this is the first half of the book's option and gives the best red colour with mild heat.

Use the same weight; add a pinch of cayenne pepper for warmth. Slightly less colour.

Use the same weight and add cayenne pepper to taste; works but is less aromatic.

Use 100% of the weight. Finely shred; cooks slightly faster than firm white cabbage and gives a sweeter, tender crunch in thorans and sabzis.

Use 100% of the weight. Shred finely; holds its shape well when stir-fried and carries spiced oil effectively.

Use 90% of the weight. Finely shred or halve; offers an identical brassica crunch and slight peppery bite.

Use the same weight, choosing the coriander element if available. If only basil is available, expect a sweeter, more aniseed flavour.

Use the same weight. Basil is sweeter and more aromatic in a different way; add near the end so it keeps its perfume.

Use 1.5 times the weight and reduce other liquid slightly; it is less fresh and more concentrated, so taste before adding more.

Use equal volume or weight; delivers almost identical sharp acidity with a faintly more aromatic, bitter-edged profile.

Use 25% of the weight (about 1 g amchoor for 4 g juice); provides clean fruity tartness without thinning the sauce.

Use 75% of the volume; gives direct sourness without any citrus floral fragrance.