Pasanda Kebab

Use the same weight; cook as directed but gently, as fillet dries quickly.

Use the same weight; slice evenly and cook 5 minutes longer, adding a little oil.

Use the same weight; more fat and flavour, so skim excess fat and cook 5–10 minutes longer.

Use the same weight, cut into similar pieces; it is sweeter and tangier, so taste before adding extra sugar or lemon.

Use the same weight; it is milder and more watery, so drain well and reduce any added liquid.

Use the same weight; it stays firmer and is less fragrant, so cook a little longer if the recipe simmers the fruit.

Use equal weight; scrape off the skin and grate or finely julienne according to the recipe.

Use equal weight; stir straight into the sizzling aromatics, taking care as the extra moisture may spit.

Use 15 to 20% of the weight; add alongside ground spices, noting it imparts warm, dry heat rather than zesty freshness.

Use equal weight. Fry gently in oil or ghee with the ginger; incorporates smoothly into curries without visible minced bits.

Use 15% to 20% of the weight (about 1 g for every 5 to 6 g fresh cloves). Whisk into sauces; gives a savoury, toasted garlic flavour without raw pungency.

Use 1.5 times the weight, very finely minced. Sauté until golden; provides savoury allium sweetness, though it lacks garlic's pungent sulphur bite.

Use equal weight, finely sliced. Shallots soften and brown faster, giving a slightly sweeter and more delicate base to curries.

Use 80% of the weight, finely shredded and browned slowly with a pinch of asafoetida. Replicates the bulk and natural sweetness in gravies without allium.

Use 75% of the weight. Add midway through simmering; spreads heat evenly through the dish instead of delivering isolated bursts.

Use 50% of the weight. Stir in near the end of cooking; significantly darkens light gravies and provides an immediate, sharp bite.

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 equal weight. Stir in directly with the dry spices; delivers comparable heat and red colour.

Use 130% to 150% of the weight. Provides brilliant ruby colour with roughly half the fiery heat.

Use 75% of the weight. Gives a sharp, clean pungency without tinting the sauce red.

Grind the same weight to a fine powder; store airtight as the aroma is very strong.

Use the same weight, but check whether it contains salt; it gives a broader onion-garlic note rather than pure asafoetida.

Use about 25% of the weight; it gives a garlicky savour but not asafoetida's sulphurous tang.

Use 50% of the weight mixed with equal parts ground coriander and a pinch of ground cinnamon, ground cloves, and ground green cardamom. Sprinkle near the end for a warming finish.

Use 75% of the weight. Simmer briefly in the gravy; imparts roasted warmth and complexity, though it adds a slight tang and earthy lentil undertone.

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.