Devi ki Mashhoor Chaampen

Use 100% of the weight. Whisk thoroughly until smooth before stirring into warm gravies to prevent curdling.

Use 90% of the weight combined with 10% lemon juice to replicate the lactic tang and rich body in marinades and curries.

Use the same weight; similar texture. Fry or grill 2–3 minutes less per side.

Use the same weight; thinner, so reduce cooking by 3–5 minutes and check often.

Use the same weight; more bone and less meat. Allow 20–30 minutes longer in curry.

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 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.

Use the same weight; about 1 clove weighs 3 g, so 3 g paste per clove.

Use the same weight; crush just before adding so the flavour stays fresh.

Use one-third of the weight, about 1 g powder for 3 g fresh clove; add a little water if the recipe needs moisture.

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 50% of the weight mixed with equal parts ground coriander and a pinch of ground cinnamon, ground cloves, and ground green cardamom. Sprinkle near the end for a warming finish.

Use 75% of the weight. Simmer briefly in the gravy; imparts roasted warmth and complexity, though it adds a slight tang and earthy lentil undertone.

Use the same weight; dry-toast over low heat for 30–60 seconds until aromatic, then cool.

Use 75–80% of the weight; add near the end as it burns easily. More intense, less crunch.

Use the same weight; toast lightly. The flavour is different, more rye-like, so use only if you like it.

Grind the same weight; remove the pods first for a cleaner, stronger powder.

Grind the same weight of the seeds from green pods; discard the husks for the best flavour.

Use the same weight; it is the same spice and works directly.

Use 70–75% of the weight; Indian chilli powders vary, so taste as you go. It gives similar heat but less clean brightness.

Use up to twice the weight for colour, but expect much less heat. Add a little ordinary chilli powder if heat matters.

Use 1.5–2 times the weight; it is mild and sweet. The dish will be redder but much less hot.

Grind dried blades finely in a spice mill; use equal weight (1:1). Provides an identical, freshly aromatic, sweet-musky profile.

Use 75% to 80% of the weight. Derived from the seed of the same tree, it shares the flavour profile but is heavier, sweeter, and more pungent.

Use 50% of the weight. Adds warming sweetness, but lacks mace's savoury, elegant floral notes.

Grate whole nutmeg finely on a microplane; use 80% to 100% of the weight. Freshly grated nutmeg has significantly more aromatic oils and a more vibrant aroma.

Use 100% to 120% of the weight. Mace is nutmeg's outer husk, providing almost identical warmth but with a lighter, slightly more delicate, floral edge.

Use 75% of the weight. Adds comparable warmth and sweetness, though it lacks the musky, nutty undertone of nutmeg.

Use the same weight. It is neutral and works for frying and tempering; the dish will lack corn oil's slight sweetness but otherwise be unchanged.

Use the same weight. This is the closest all-purpose match and behaves the same in curries and frying.

Use the same weight. It has a stronger nutty flavour and is good for Indian cooking, but it will slightly change the aroma.

Use 80% to 85% of the weight. Delivers rich dairy flavour without the milk solids or moisture; watch the heat as it cooks hotter.

Use equal weight, but reduce the recipe's added salt by approximately 1.5% of the weight of butter used.