Patthar Kebab

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 same weight; shoulder is well marbled and best for slow curry, with similar cooking time.

Use same weight; leg is leaner, so simmer 10 minutes less to avoid dryness.

Use same weight but simmer 15–20 minutes less; fillet is tender and cooks quickly.

Use about 70% of the weight and add a pinch of ground clove (about 20% of the allspice weight); the result is more cinnamon-forward.

Use only about 20% of the weight; it is much stronger and can dominate the dish.

Use about 50% of the weight; it gives warmth but lacks allspice's peppery edge.

Use 1:1 by weight; pulverise in a spice mill or mortar to a fine powder for immediate, punchy heat.

Use equal weight; offers the same bite, though it gives a visibly speckled finish and firmer crunch.

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 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 the same weight; it is effectively the same ingredient and works well as a tenderiser or thickener.

Use the same weight; blend peeled, deseeded firm papaya to a smooth paste.

Blend an equal weight of peeled, deseeded raw papaya to a paste; add a little water only if needed.

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.

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 the same weight or juice amount; sharper, so taste before adding all the juice.

Use about 45–50 ml for 1 lemon; add off the heat to keep the freshness.

Use 1 tsp for the juice of 1 lemon; add early. Sourness is flatter and less fresh.

Use about 30% of the weight of fresh mint. Rub between your palms to crush before stirring in; the flavour will be more intensely herbal and less bright.

Use equal weight, finely chopped. Adds fresh citrusy green notes, but lacks the cooling menthol lift.

Use the same weight; it is the closest everyday substitute. Add a few fresh mint leaves if you have them.

Use the same weight but expect a sharper, sourer taste; reduce lemon juice in the dish.

Blend about 30 g mint leaves with 2 green chillies, a squeeze of lemon and salt to make roughly 100 g chutney; use weight for weight.