Pasande ki Seekh

Use the same weight, add with the spices. Same souring and tenderising effect, but no pieces.

Use the same weight. Same ingredient in ground form; disperses more evenly.

Use the same weight for sourness. No tenderising effect on meat and a simpler tart flavour.

Use the same weight, chopped. More tart and less seedy; adjust sugar slightly.

Use 80% of the weight, chopped. Sweeter and softer, so reduce added sugar.

Use the same weight. Smaller and sweeter; reduce sugar and expect less fig texture.

Use equal weight. Soak in warm water for 20 minutes and grind to a smooth paste; produces an even creamier, slightly richer gravy than poppy seeds.

Use equal weight. Soak and grind finely; provides similar thickening and body with a slightly nuttier, faintly bitter edge.

Use equal weight. Blanch, peel, and grind finely with a splash of water; lends a velvety body and gentle sweetness to gravies.

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 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, 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, sliced and beaten thin; it is tender and cooks in the same time.

Use the same weight, cut across the grain and beat thin; simmer a little longer if it is from the shoulder.

Use the same weight, sliced and beaten thin; it cooks faster, so add it later and simmer for 8–10 minutes only.

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.

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 100% of the weight. Provides direct, sharp heat and red colour in equal measure.

Use 150% to 200% of the weight if matching colour, but add a pinch of black pepper or hot chilli if you need equivalent fiery heat.

Use 75% to 100% of the weight. Offers a sharp, clean heat with slightly less earthy depth and less crimson colour.

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.

Use the same weight; more sour and less floral, so adjust salt and sugar.

Use 10–15 g juice per wedge; add at the end; it loses the peel aroma.

Use 10–15 g per wedge; sharper; taste before adding more.