Bhuja Haaz

Use the same weight; soak and cook identically—it is the same dal.

Use the same weight; same soaking and cooking time.

Use the same weight; it cooks 10–15 minutes faster and is less sticky.

Use the same weight, skinless and boneless or bone-in as you prefer. Cooks much faster, so add later and simmer 20–30 minutes less; add a little extra oil for richness.

Use the same weight. Needs 30–45 minutes more simmering until tender. Richer and stronger-flavoured than duck.

Use the same weight. Cook through thoroughly; it is less gamey and slightly sweeter. Adjust salt and spices after tasting.

Use equal weight. It handles high-heat cooking well, but lacks the signature pungent, nasal heat of mustard oil.

Use equal weight. Neutral in flavour, so your curry will lack the characteristic Bengali or North Indian pungent punch.

Use equal weight whole. Fry in hot oil or ghee as tempered spice; gives a richer red colour with slightly milder heat.

Use 50% to 70% of the weight. Stir into the oil with ground spices; distributes heat evenly throughout the dish without whole chilli skins.

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 the same weight, deseeded and diced; colour may change but flavour is similar.

Use the same weight; sweeter and more colourful.

Use the same weight; milder and sweeter.

Use the same weight; slice the white and green parts and add a little later. It gives a milder oniony crunch rather than celery's bitter edge.

Use the same weight; chop finely and add as an aromatic. It gives a green, fresh note but no crunch.

Use the same weight; cut into thin strips and cook 2–3 minutes less. It provides crunch but is bland, so add a pinch of salt and a squeeze of lime.

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 equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.

Use 80% of the weight; darker and more intense, so taste before adding extra salt.

Use the same weight; sweeter and tangy, with less pure soy depth. Reduce added salt slightly.

Use 50% of the weight, loosen with a little water and add salt carefully. Stronger, thicker fermented flavour.

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.