Chapali Kebab

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; scrape off the skin and grate or finely julienne according to the recipe.

Use equal weight; stir straight into the sizzling aromatics, taking care as the extra moisture may spit.

Use 15 to 20% of the weight; add alongside ground spices, noting it imparts warm, dry heat rather than zesty freshness.

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 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 the same weight; very fatty. Skim excess fat and cook about the same time.

Use the same weight; well marbled but slightly leaner. Add a little ghee if needed.

Use the same weight; more bone, so adjust cooking time and skim fat.

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.

Grind the same weight fresh; this is effectively the same spice.

Use the same weight; it is the same souring spice.

Use 50–70% of the weight; it gives a clean mango sourness but less fruity bitterness.

Dry-roast lightly in a pan and grind to a fine powder; use equal weight (1:1). Offers a noticeably fresher, brighter citrus note.

Use 50% to 75% of the weight. Lacks the floral, citrusy profile of coriander and turns the gravy heavier, earthier, and darker.

Use 50% of the weight and stir in near the end of cooking. Adds warmth and depth since it contains ground coriander, but introduces stronger spices like clove and cinnamon.

Use the same weight. Gram flour is chickpea flour, so this is an exact swap with the same nutty flavour and binding.

Use about 75–80% of the weight, e.g. 80 g for 100 g gram flour, and add a pinch of turmeric for colour. Less nutty and less crisp; good only for thickening or simple batters.

Use the same weight for crispness, but it does not bind like gram flour; mix with a little plain flour if making pakora batter.

For binding, use about 10 g chickpea flour mixed with 20 ml water per egg and rest for 10 minutes. Denser and nuttier; not suitable for baking or coating in the same way.

Use about 30 g per egg for moisture and binding in koftas or fillings. Adds tang and softness; will not set or glaze like egg.

Use the same weight, mashed, for egg-like bulk in curries. Soft and bland; add extra spices and do not expect it to bind.

Use 120% of the weight; melt gently over low heat to avoid burning the milk solids, which will yield a softer, creamier richness rather than a nutty aroma.

Use 85% of the weight; holds high cooking temperatures without smoking, but the final dish will lack traditional dairy depth.

Use equal weight; heat to smoking point and cool slightly before cooking, bearing in mind it introduces an assertive, pungent edge.