Goawali Machchali

Use equal weight. Finely grind whole black or yellow mustard seeds in a spice grinder; yellow gives milder heat, black gives stronger pungency.

Use equal weight, crushed to a paste with a splash of water using a pestle and mortar. Adds a similar sharp bite.

Use the same weight. Richer flavour and aroma; keep heat moderate so it does not burn.

Use the same weight. Neutral result; the dish will be less rich.

Use the same weight. Everyday neutral choice; no ghee aroma.

Use the same weight, about 150–200 g per large onion; chop or slice as the recipe says.

Use the same weight; a little sharper, so cook it a few minutes longer to soften.

Use the same weight; sweeter and softer, and it cooks faster, so lower the heat slightly.

Use 50% of the weight. Mimics turmeric's warm, earthy, rhizome background, but provides none of the golden-yellow colour.

Steep a tiny pinch (0.1 g per 2 g turmeric) in 2 tbsp warm water; use to match the rich golden hue. Contributes an aristocratic, honeyed floral flavour rather than earthy bitterness.

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 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 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; cut into similar pieces and simmer 3–4 minutes less. It is less oily, so the dish is cleaner-tasting but less rich.

Use the same weight; cut into thick pieces and cook gently. It is firmer, so it holds shape well but takes a little longer to absorb flavour.

Use the same weight; remove pin bones and cook 2 minutes less. It is richer and slightly stronger in flavour.

Use equal volume or weight; slightly sweeter and less pungent, but otherwise an imperceptible swap.

Use 25% of the weight; imparts dry, fruity sourness, best stirred in right at the end of cooking.

Use 50% of the weight; delivers pleasant fruity tang but turns pale sauces considerably darker.