Murg Parche

Use 10 to 15% of the weight (about 1/4 teaspoon per chilli); imparts dry pungent heat and reddens the dish without the grassy crunch.

Use 1 dried pod per fresh green chilli; snap in half and temper in hot oil for a deeper, toastier 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; crush or finely grate to a smooth pulp to replicate the same fresh, pungent moisture in your base gravy.

Use 20 to 25% of the weight; mix with a teaspoon of water before adding to oil so it does not burn, noting it lacks the fresh bite.

Use equal weight; peel and grate very finely on a microplane or pound to a fine paste in a mortar.

Use equal weight; mince finely and crush with the flat of a knife before frying.

Use 20% of the weight; add directly with the dry spice powders, though it yields an earthier, less pungent profile.

Use 3 to 4 times the weight, finely chopped. Stir in towards the very end of cooking; provides a fresher, brighter herbal lift rather than deep, concentrated menthol.

Use equal weight, crushed between your palms. Offers savoury, earthy bitterness rather than cooling mint, but works nicely in marinades and rich gravies.

Use same weight; thigh is juicier, so cook 5 minutes longer and the dish will be less dry.

Use same weight, cut into even pieces and simmer 5–8 minutes longer.

Use same weight, cut into bite-sized pieces; cooking time depends on size, so keep pieces even.

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.

Blanch large outer leaves for 30 seconds and use as a parcel; use the same size to wrap. No banana aroma.

Blanch whole leaves for 1 minute and use as a wrap; slightly tougher and more peppery.

Use the same weight, finely chopped, plus 1 tsp vinegar per 50 g; fresher and less pickled.

Use 80% of the weight, plus 1 tsp vinegar per 50 g; looser and hotter.

Use the same weight, sliced; milder and less acidic.

Use the same number of slices; sharper and more aromatic as a garnish.

Use the same number of wedges; same flavour, just a different shape.

Slice the same weight; use as a garnish or squeeze over at the table.

Use the same weight, peeled and sliced crossways into rings. Separate the rings and soak in iced water for 10 minutes if you want them crisper.

Use the same weight, sliced into rings. They are sharper and more colourful; soak in iced water to soften the raw bite.

Use the same weight, sliced into thin rings. They are smaller and sweeter; use several shallots to get the same ring coverage.