Dum ka Murg

Use the same weight; it disperses faster, so no steeping is needed. Add directly to warm milk or oil.

Use a tiny pinch for colour only, about 1 g for 0.2 g saffron. It will not give saffron flavour.

Use 1 tsp for a floral scent only. It does not replace saffron's colour or taste.

Use equal weight; provides the standard rich dairy fat and body expected in creamy Indian bases.

Dilute 3 parts cream with 1 part water to match the weight; yields a richer, glossier gravy that resists curdling.

Whisk thoroughly and use equal weight; adds extra body and a mild pleasant acidity, best added off the heat.

Use the same weight; blend fresh raw papaya. Weaker tenderising effect, so marinate a little longer.

Use the same weight; blend fresh green papaya. Similar but often weaker than latex.

Use about 1 tbsp per 500 g meat; acid tenderises differently and changes the flavour, so use only if the marinade suits it.

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.

Use 100% of the weight, cut into equivalent bone-in or boneless pieces. Simmer for an extra 5 to 10 minutes; flavour and texture are very similar.

Use 100% of the weight. Cut into bite-sized pieces and extend simmering time by 35 to 50 minutes, adding extra liquid to allow the meat to tenderise.

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, 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. 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 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 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 75% of the weight; stir in along with wet masala or tomato purée rather than frying in hot oil, as the fine powder burns instantly.

Use 50% of the weight for tempering in hot oil. Lacks the floral, sweet citrus flavour of coriander, introducing warm, pungent earthiness instead.

Use 50% of the weight in tempering; provides pleasant aromatic sweetness, though noticeably aniseedy rather than citrusy.

Use equal weight. Soak in warm water for 20 minutes and grind to a smooth paste; produces an even creamier, slightly richer gravy than poppy seeds.

Use equal weight. Soak and grind finely; provides similar thickening and body with a slightly nuttier, faintly bitter edge.

Use equal weight. Blanch, peel, and grind finely with a splash of water; lends a velvety body and gentle sweetness to gravies.

Same weight, lightly crushed; sweeter and milder but the closest match for the anise note.

Use two-thirds the weight; earthier and warmer, losing most of the aniseed character — good in breads and root vegetables.

Use half the weight; much more pungent and thyme-like, so add early in hot oil to soften it.

True cinnamon: thinner, papery quills, milder and sweeter. Use about 1.5 times the weight, and taste.

Use about a third of the weight (0.5 g ground for a 2.5 cm piece), stirred in with the ground spices rather than fried whole, since the powder burns quickly.

Use 60-70% of the weight; stronger and more peppery, so taste before adding more.

Use 35 to 40% of the total pod weight; lightly bruise the seeds before frying in oil to release their essential oils.

Use 20 to 25% of the pod weight (about 1 generous pinch per pod); stir in toward the end of cooking so the delicate floral notes do not dissipate.

Use 1:1 by pod count or weight; crack gently before using, though it is slightly less intensely floral.

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 the same weight straight from the pot. It is thick and slightly tangier; stir well before use.

Use about 175% of the weight and strain through muslin for 3–4 hours to yield the same weight of thick yoghurt.

Use the same weight. It is essentially the same ingredient; adjust salt or sugar to taste.

Use the same weight; sharper and less floral, so reduce any extra souring slightly.

Use about 30 g juice per lime (2 tbsp), strain pips; add at the end for fresh sourness.

Use 1 g amchoor for about 15 g lime juice; add early with spices; gives dry mango sourness, not citrus aroma.