Dhaniwal Qorma

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.

Use equal weight, whisked thoroughly until smooth before adding to hot dishes to prevent curdling.

Use equal weight with 1 teaspoon lemon juice mixed in. Provides rich creaminess in curries, but adds a noticeable coconut flavour.

Use 80% of the weight plus a squeeze of lemon juice for acidity. Enriches sauces nicely, though it is richer and less tangy.

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 of pork shoulder or collar; cut into identical cubes and braise, reducing cooking time by 15-20 minutes.

Use equal weight of bone-in chicken thighs; curry simmers in roughly 25 minutes instead of over an hour, with a much lighter sauce.

Use 300% to 400% of the weight (e.g. 3–4 g paste for 1 g ground). Fry in oil alongside onions; provides a juicy, pungent kick rather than a dry, baking-spice heat.

Peel and grate finely; use 300% to 400% of the weight. Add to the hot oil early; delivers bright, peppery warmth rather than the mellow, woody heat of dry ginger.

Use 50% of the weight. Imparts a warm, spicy undertone in rich gravies, but lacks ginger's fiery, sharp zest.

Grind whole seeds finely; use equal weight (1:1). Provides a fresh, sweet, aniseed aroma that is slightly stronger than pre-ground powder.

Grind finely; use 75% to 80% of the weight. Has a sharper, sweeter liquorice taste with less of fennel's herbal earthiness.

Grind whole star anise finely; use 30% to 40% of the weight. Very potent aniseed flavour that easily overpowers a dish if not used sparingly.

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 75% of the weight. Add midway through simmering; spreads heat evenly through the dish instead of delivering isolated bursts.

Use 50% of the weight. Stir in near the end of cooking; significantly darkens light gravies and provides an immediate, sharp bite.

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.