Bharli Wangi

Use the same weight; cut into baby-aubergine-sized wedges. Cooking time is nearly the same, maybe 1 minute less.

Use the same weight; cut into 3 cm cubes. It releases more water, so cook 3–4 minutes longer and adjust salt.

Use the same weight; quarter and cook 2 minutes longer. Flesh is softer and absorbs more oil.

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; heat and flavour are very close.

Use 1.5 to 2 times the weight; deseed for less heat. Larger chillies are more watery.

Use 1.5 to 2 times the weight; chop finely and adjust heat by tasting.

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 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 the same weight. Whole or slivered almonds give crunch; for a paste, blanch and grind them. They are firmer and less sweet, so the dish tastes a little less rich and more neutral.

Use the same weight, roasted and rubbed free of skins if raw. The flavour is stronger and more savoury, so keep it for robust curries or chutneys rather than delicate kormas.

Use the same weight, chopped or ground as the recipe needs. Texture is close, but the flavour will be mixed rather than purely cashew-sweet or peanut-roasty.

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 equal weight directly; it is the identical ingredient under a different label.

Grate finely and use 130% to 140% of the weight to compensate for higher moisture; toast gently in a dry pan over low heat if a dry texture is needed.

Grate finely using a microplane and use equal weight. Offers a slightly oilier, toastier coconut profile.

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.

Grate or crush the same weight; it is the same sweetener, perhaps a little more mineral.

Use the same weight; it is the same ingredient in a easier form.

Use the same weight; it is less deep and mineral than jaggery, so the dish tastes slightly less caramel-like.

Use 120–150% of the weight and strain; pulp is less concentrated, so simmer a little longer to thicken.

Use 150–200% of the weight and reduce gently; extract is already diluted.

Use 60–70% of the weight with a pinch of jaggery; sharper, so add near the end off the heat.

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.