Kochu Sagar Ghonto

Use the same weight; peel, slice 5 mm thick and simmer 5–8 minutes longer until tender. It gives a similar crunchy, slightly fibrous bite but is less earthy.

Use the same weight; slice thin and boil 5 minutes first to remove bitterness. It is crunchier and more acidic, so taste the dish before adding extra souring.

Use the same weight; cut into 5 cm batons and cook 3–4 minutes less. It is softer and more aromatic, not starchy.

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.

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 directly in the same weight; essentially the same ingredient.

Dry-roast until fragrant; use the same weight, then cook as directed.

Dry-roast until lightly coloured; use the same weight.

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 1:1 by weight; pulverise in a spice mill or mortar to a fine powder for immediate, punchy heat.

Use equal weight; offers the same bite, though it gives a visibly speckled finish and firmer crunch.

Weigh roughly 2.5 times the seed requirement; crack pods open and discard the fibrous green husks.

Use 75% of the weight; stir in off the flame or near the end of cooking to maintain its fragrance.

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

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 the same weight; fennel is the closest everyday match, slightly sweeter and milder.

Grind the same weight freshly; the aroma is stronger, so add it near the end.

Use about 50% of the weight; it is much more powerful and slightly liquorice-heavy.

Use a 2 cm piece (about 1 g) for every 1 to 2 bay leaves. Fry in whole-spice temperings; provides the cassia-like warmth typical of Indian tejpatta.

Use 0.5 g per leaf. Stir into the sauce during simmering; gives the same warm woodiness but darkens the colour slightly.

Use equal weight whole. Fry in hot oil or ghee as tempered spice; gives a richer red colour with slightly milder heat.

Use 50% to 70% of the weight. Stir into the oil with ground spices; distributes heat evenly throughout the dish without whole chilli skins.

Use the same weight and grind finer; it is drier, so add 1–2 tbsp water if the recipe needs a wet paste.

Use about 1.25 times the weight and blend to a paste; it is fresher and wetter, so reduce other liquid slightly.

Use the same weight, soak in warm water for 10 minutes, then grind; it is closer to fresh but still drier.

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.