Dum Nadru

Use equal weight; handles high tempering heat well and keeps flavours neutral.

Use equal weight; cook over gentle heat to prevent browning the milk solids too quickly.

Use the same weight; same vegetable under another name; peel and slice; cooking time unchanged.

Use the same weight, sliced; add 5 minutes before the end; crisp but less starchy and no holes.

Use the same weight, drained and sliced; add 5 minutes before the end; crunchier and more sour.

Use equal weight. Cut into large chunks; cooks down much faster (10-12 minutes) and softens into the sauce rather than staying starchy and firm.

Use 80% of the weight. Cube and add in the last 5-10 minutes of cooking; adds rich dairy protein instead of starchy bulk.

Use 45% dry weight. Soak overnight and boil until fully soft before stirring into the sauce to simmer for 10 minutes.

Use double the weight. Stir into hot oil just before adding wet ingredients; mimics the allium savoury background without the sulphurous edge.

Use 2 g for every 0.5 g of asafoetida. Sauté in oil until the raw smell clears; adds moisture and sweet allium depth.

Use 1 g ground for 4 g whole (or 1 small pinch per 2 to 3 whole cloves). Add with spice powders; disperses intense warmth quickly, so use with restraint.

Use 100% of the weight whole in tempering. Imparts a warm, clove-like aromatic profile combined with hints of nutmeg and cinnamon.

Use 1 pod for 3 to 4 cloves in whole tempering. Shares a camphor-like warmth and medicinal depth, though it introduces a distinct smoky undertone.

Use 70% of the weight; add with ground spices or sauce bases rather than hot oil tempering, where it scorches quickly and turns bitter.

Use equal weight for oil tempering. Delivers an earthy profile with an additional musky, smoky, and slightly bitter edge.

Use 60% of the weight for tempering; offers comparable warm aroma, but leans sweet and liquorice-like rather than savoury and earthy.

Use equal weight directly from fresh or frozen. Toss into the pan near the end of cooking to preserve sweetness and bright green colour.

Use 70% of the weight, boiled until tender but holding shape. Adds pleasant body and starch, though it lacks the juicy sweetness of fresh peas.

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 100% of the weight. Provides direct, sharp heat and red colour in equal measure.

Use 150% to 200% of the weight if matching colour, but add a pinch of black pepper or hot chilli if you need equivalent fiery heat.

Use 75% to 100% of the weight. Offers a sharp, clean heat with slightly less earthy depth and less crimson colour.

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 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 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.

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

Use 75–80% of the weight; add at the same stage. More pungent and less aromatic, so taste before adding more.

Use 75–80% of the weight; stir in off the heat. Finer powder, so it releases aroma quickly.

Use 20–25% of the weight alongside garam masala for aroma; it lacks the full spice profile.