Mirch Tadkewalli Dahi

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

Use equal weight. It handles high-heat cooking well, but lacks the signature pungent, nasal heat of mustard oil.

Use equal weight. Neutral in flavour, so your curry will lack the characteristic Bengali or North Indian pungent punch.

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 70% of the weight; add with ground spices or sauce bases rather than hot oil tempering, where it scorches quickly and turns bitter.

Use equal weight for oil tempering. Delivers an earthy profile with an additional musky, smoky, and slightly bitter edge.

Use 60% of the weight for tempering; offers comparable warm aroma, but leans sweet and liquorice-like rather than savoury and earthy.

Use 1 g powder for every 1.5 g whole dried chilli; whisk with a spoonful of warm water and stir into the masala to provide identical ruby colour and mild heat.

Use 35% to 40% of the weight; discard seeds before tearing into oil to temper. Delivers a much fiercer heat, with significantly less red colouring.