Mujh

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.

Same vegetable under another name; use the same weight, peel and grate or slice. Salt a little less if very pungent.

Use the same weight; red radishes are smaller and sharper, so grate and squeeze out excess water.

Use the same weight; milder and less peppery, so cook 3-5 minutes longer until tender.

Use double the weight. Stir into hot oil just before adding wet ingredients; mimics the allium savoury background without the sulphurous edge.

Use 2 g for every 0.5 g of asafoetida. Sauté in oil until the raw smell clears; adds moisture and sweet allium depth.

Grind deseeded dried pods to an equal weight of powder; gives identical vivid red colour and gentle warmth.

Use 25% of the weight mixed with sweet paprika for colour; straight red chilli powder is substantially hotter and will make the dish fiery.

Use one-third of the weight; the sauce will be less intensely red and notably sharper in heat.

Use 100% of the weight. Whisk thoroughly until smooth before stirring into warm gravies to prevent curdling.

Use 90% of the weight combined with 10% lemon juice to replicate the lactic tang and rich body in marinades and curries.

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

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 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 75–80% of the weight; add at the same stage. More pungent and less aromatic, so taste before adding more.

Use 75–80% of the weight; stir in off the heat. Finer powder, so it releases aroma quickly.

Use 20–25% of the weight alongside garam masala for aroma; it lacks the full spice profile.