Matar ki Tarkari

Use equal weight directly from fresh or frozen. Toss into the pan near the end of cooking to preserve sweetness and bright green colour.

Use 70% of the weight, boiled until tender but holding shape. Adds pleasant body and starch, though it lacks the juicy sweetness of fresh peas.

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 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 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

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, sliced very fine; milder and fresher, with a similar allium note.

Use the same weight but mostly the green parts; the white is sharper.

Use 50% of the weight, chop very fine and rinse to soften the raw bite.

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.

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.

Grind whole seeds finely in a spice grinder; use equal weight (1:1). Ensure it cooks through gently, as undercooked or burnt ground seeds become intensely bitter.

Crush dried leaves between your palms and add towards the end; use 50% of the weight. Gives the unmistakable maple-herb aroma without the sharp bitterness of the seeds.

Grind finely; use 50% of the weight. Adds an earthy, sharp bite, though it lacks the distinctive sweet-curry smell.

Dry-roast briefly and grind finely; use equal weight (1:1). Imparts an even punchier, nuttier, toasty aroma than pre-ground cumin.

Use equal weight (1:1). Adds mild, lemony sweetness rather than cumin's smoky, earthy bite; curries will taste lighter and less savoury.

Grind finely; use 60% to 75% of the weight. Produces a darker, more complex, smoky-herbal flavour suited to rich gravies.