Banjara Chakoor

Use the same weight; it is closer in gamey flavour but needs 10–15 minutes longer cooking.

Use the same weight in pieces; it is much milder and needs 10–15 minutes longer, so check until tender.

Use 2–3 quail per partridge by weight; they are smaller, so reduce cooking time by about 10 minutes.

Use the same weight; sharper and clearer; reduce salt slightly.

Use 90% of the weight, diluted with 10% water; harsher, so taste.

Use the same weight; fresher sourness but no malt flavour; reduce salt.

Use equal weight; peel and grate very finely on a microplane or pound to a fine paste in a mortar.

Use equal weight; mince finely and crush with the flat of a knife before frying.

Use 20% of the weight; add directly with the dry spice powders, though it yields an earthier, less pungent profile.

Use equal weight; crush or finely grate to a smooth pulp to replicate the same fresh, pungent moisture in your base gravy.

Use 20 to 25% of the weight; mix with a teaspoon of water before adding to oil so it does not burn, noting it lacks the fresh bite.

Use the same weight and whisk smooth; same thick consistency.

Use 1.25 times the weight and strain through muslin for 30 minutes; looser if not strained.

Use the same weight; virtually identical.

Use the same weight; same sour mango flavour. Add early so it can soften into the dish.

Grind to a powder and use the same weight. Slightly coarser unless finely ground.

Use 5–6 times the weight, e.g. 1 tsp powder to about 5 tsp juice; add off the heat. Wetter and fresher-tasting.

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.

Dry-roast raw peanuts until spotted and fragrant; use the same weight.

Roast and rub off skins; use the same weight.

Use the same weight for a milder crunch; less earthy, so adjust salt.

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.

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 the same weight, chopped finely. They are milder than the stem, so the dish loses some of its strong aromatic punch.

Use 1.5–2 times the weight and reduce any other liquid slightly; it is less fresh-tasting but gives a similar green coriander note.

Use the same weight, chopped finely. Basil is sweeter and more aniseed-like, so use it only when the recipe can take that change.

Use the same weight or juice amount; sharper, so taste before adding all the juice.

Use about 45–50 ml for 1 lemon; add off the heat to keep the freshness.

Use 1 tsp for the juice of 1 lemon; add early. Sourness is flatter and less fresh.