Gushtaba

Use same weight; shoulder is well marbled and best for slow curry, with similar cooking time.

Use same weight; leg is leaner, so simmer 10 minutes less to avoid dryness.

Use same weight but simmer 15–20 minutes less; fillet is tender and cooks quickly.

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 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 0.5 g of ground seeds for each whole pod. Stir directly into the curry base; delivers identical smoky flavour without woody husks.

Use equal pod count or weight. Crack slightly and fry whole; tastes sweet, menthol-fresh, and floral rather than dark and smoky.

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 the same weight; lighter and less lamby. Reduce it slightly for more body.

Use the same weight; vegetarian and lighter. Add a little ghee for richness.

Use the same weight; add extra salt and spices. Much thinner, so reduce other liquid.

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.

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.

For 100 g garlic water, steep 5 g crushed garlic in 100 g water for 10 minutes and strain; use the same weight.

Thin 5 g garlic paste with 95 g water for 100 g garlic water; strain if the recipe needs a clear liquid.

Blend the same weight with 1–2 tablespoons water to a smooth paste; add only enough water to grind.

Fry the same weight in oil until deep golden, then mash or blend; cook a little longer to remove the raw taste.

Fry the same weight in oil until golden before use; it will be wetter, so cook until the oil separates.

Use 3 to 4 times the weight, finely chopped. Stir in towards the very end of cooking; provides a fresher, brighter herbal lift rather than deep, concentrated menthol.

Use equal weight, crushed between your palms. Offers savoury, earthy bitterness rather than cooling mint, but works nicely in marinades and rich gravies.