Kerala Vegetable Kurma

Use the same weight. Neutral flavour, works for all cooking; no change to the dish.

Use the same weight. Slightly nutty, good for Indian cooking; no real change.

Use the same weight but heat it to smoking point first, then cool slightly. Pungent flavour will change the dish.

Use equal weight. Pop in hot fat until they crackle and turn greyish; yields an almost identical nutty, pungent finish.

Use equal weight. Fry over medium heat; delivers a milder, sweeter pop and turns bitter quickly if the oil is excessively hot.

Use the same weight; it is the closest everyday match, with a slightly deeper sweetness when fried.

Use the same weight; it is sharper and will tint the dish pink, so cook a little longer for sweetness.

Use the same weight; it is milder and sweeter, so reduce frying time slightly to avoid burning.

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 the same weight; heat and flavour are very close.

Use 1.5 to 2 times the weight; deseed for less heat. Larger chillies are more watery.

Use 1.5 to 2 times the weight; chop finely and adjust heat by tasting.

Use the same weight; cut into similar florets and cook 2–3 minutes less. It is greener and slightly stronger in flavour.

Use the same weight and break into even florets. This is essentially the same vegetable, so cooking and flavour change little.

Use the same weight; cut into wedges and cook 3–5 minutes less. It becomes much softer and sweeter, so the dish loses cauliflower's bite.

Use the same weight; peel and cut as for carrot. It is less sweet and slightly peppery, so add a pinch of sugar and expect a softer, more earthy result.

Use the same weight; cut into similar pieces and add 5–10 minutes' extra cooking. It gives bulk but no carrot sweetness or colour.

Use the same weight; cut a little larger and add near the end. It releases water, so reduce other liquid slightly and expect a softer texture.

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 the same weight in savoury dishes; it adds body, so adjust salt.

Use the same weight only in doughs or creamy dishes; it makes the result richer.

Use the same weight in curries or rice; it adds sweetness and a faint coconut taste.

Use the same weight, top and tail; same result.

Use the same weight; same result.

Use the same weight, cut into lengths; firmer and earthier, cook slightly longer.

Use 40% to 50% of the fresh tomato weight mixed with a splash of water. Imparts a deeper red colour, thicker sauce, and slightly sweeter cooked flavour.

Use 60% of the weight, whisked smooth and added on low heat. Provides rich body and sourness, though the gravy becomes paler and creamier.

Use equal weight; simmer gently over low heat to prevent curdling. Imparts a comparable rich texture, though it adds dairy richness without any coconut fragrance.

Whisk 1 part cashew paste with 2 parts water to match the consistency, then use equal weight. Provides a thick, velvety body without coconut flavour.

Use equal weight, but reduce other cooking liquids by 20% to compensate for the lower viscosity. The curry will be lighter and lack sweetness.

Use the same weight and crush or grind as the recipe needs; whole peppercorn is the same spice.

Use the same weight; add nearer the end if the recipe calls for whole pepper, as ground loses aroma faster.

Use about 75–80% of the weight; it is milder and earthier, with less bite.

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.

Fry 1 bay leaf for every 5 curry leaves in hot oil; imparts a warm, woodsy background note, but misses the citrus-sulphury punch entirely.

Add a small squeeze (about 5 ml per sprig of curry leaves) right before serving; provides sharp citrus top notes without the toasty, herbal aroma.

Milder and sweeter than ground cassia: use about 1.5 times the weight.

Grind the same weight of cassia bark in a spice mill until powdery, or simmer a piece whole and lift it out before serving.

Use 40 to 50% of the weight; offers a delicate, sweet, woodsy fragrance that complements rich curries without dominating.

Use equal weight, chopped fresh and stirred in off the heat or used as garnish. Matches the citrus-herbal profile identically.

Use 40% to 50% of the weight; chop finely and add at the very end. Adds fresh herbal brightness, but shifts the aroma toward cool menthol.