Paye ki Yakhni

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 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. Soak 10 minutes longer and cook 2–3 minutes more; texture will be more granular.

Use the same weight. It cooks faster, so reduce cooking time by 2 minutes and stir well to avoid lumps.

Use the same weight. It behaves like fine semolina; cook 1–2 minutes less and add liquid gradually.

Use the same weight. Lamb is usually more tender than goat, so check sooner and shorten cooking by about 10–15 minutes.

Use the same weight. More marbled and richer; it cooks faster and gives a softer, fattier result.

Use the same weight. Lean and close in shape; trim excess fat and cook a little less than goat.

Use 35 to 40% of the total pod weight; lightly bruise the seeds before frying in oil to release their essential oils.

Use 20 to 25% of the pod weight (about 1 generous pinch per pod); stir in toward the end of cooking so the delicate floral notes do not dissipate.

Use 1:1 by pod count or weight; crack gently before using, though it is slightly less intensely floral.

Use 1 g ground for 4 g whole (or 1 small pinch per 2 to 3 whole cloves). Add with spice powders; disperses intense warmth quickly, so use with restraint.

Use 100% of the weight whole in tempering. Imparts a warm, clove-like aromatic profile combined with hints of nutmeg and cinnamon.

Use 1 pod for 3 to 4 cloves in whole tempering. Shares a camphor-like warmth and medicinal depth, though it introduces a distinct smoky undertone.

True cinnamon: thinner, papery quills, milder and sweeter. Use about 1.5 times the weight, and taste.

Use about a third of the weight (0.5 g ground for a 2.5 cm piece), stirred in with the ground spices rather than fried whole, since the powder burns quickly.

Use 60-70% of the weight; stronger and more peppery, so taste before adding more.

Use 75% of the weight. Fry in hot oil or ghee; has a sharper, more pronounced liquorice flavour, so use a lighter hand.

Use 60% of the weight. Stir into the sauce with ground masalas; provides identical sweet aniseed flavour without whole seed crunch.

Use one point (single carpel) per 1 g of fennel seeds. Simmer in gravies and remove before serving; gives a deeper, woodier liquorice aroma.