Punjabi Handi Murgh

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 0.5 g of ground seeds for each whole pod. Stir directly into the curry base; delivers identical smoky flavour without woody husks.

Use equal pod count or weight. Crack slightly and fry whole; tastes sweet, menthol-fresh, and floral rather than dark and smoky.

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 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; about 1 clove weighs 3 g, so 3 g paste per clove.

Use the same weight; crush just before adding so the flavour stays fresh.

Use one-third of the weight, about 1 g powder for 3 g fresh clove; add a little water if the recipe needs moisture.

Use equal weight. Sauté in hot fat until the raw allium smell disappears; slightly wetter, but provides identical warmth and pungency.

Use 20% to 25% of the weight (1 g for every 4 to 5 g fresh). Stir into the gravy; adds peppery heat and warmth, though it misses the crisp, zesty kick of raw root.

Use 40% to 50% of the fresh tomato weight mixed with a splash of water. Imparts a deeper red colour, thicker sauce, and slightly sweeter cooked flavour.

Use 60% of the weight, whisked smooth and added on low heat. Provides rich body and sourness, though the gravy becomes paler and creamier.

Grind deseeded dried pods to an equal weight of powder; gives identical vivid red colour and gentle warmth.

Use 25% of the weight mixed with sweet paprika for colour; straight red chilli powder is substantially hotter and will make the dish fiery.

Use one-third of the weight; the sauce will be less intensely red and notably sharper in heat.

Use 50% of the weight. Mimics turmeric's warm, earthy, rhizome background, but provides none of the golden-yellow colour.

Steep a tiny pinch (0.1 g per 2 g turmeric) in 2 tbsp warm water; use to match the rich golden hue. Contributes an aristocratic, honeyed floral flavour rather than earthy bitterness.

Dry-roast lightly in a pan and grind to a fine powder; use equal weight (1:1). Offers a noticeably fresher, brighter citrus note.

Use 50% to 75% of the weight. Lacks the floral, citrusy profile of coriander and turns the gravy heavier, earthier, and darker.

Use 50% of the weight and stir in near the end of cooking. Adds warmth and depth since it contains ground coriander, but introduces stronger spices like clove and cinnamon.

Use the same weight; cut to similar size. Juicier and forgiving; bone-in needs 5–10 minutes longer.

Use the same weight; cut to similar size. Cooks faster and is drier, so reduce time by 3–5 minutes.

Use the same weight; cooks faster than bone-in, so reduce time by 5–10 minutes.

Use the same weight in savoury dishes; it adds body, so adjust salt.

Use the same weight only in doughs or creamy dishes; it makes the result richer.

Use the same weight in curries or rice; it adds sweetness and a faint coconut taste.

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.

Grind the same weight; remove the pods first for a cleaner, stronger powder.

Grind the same weight of the seeds from green pods; discard the husks for the best flavour.

Use the same weight; it is the same spice and works directly.

Use the same weight; heat and flavour are very close.

Use 1.5 to 2 times the weight; deseed for less heat. Larger chillies are more watery.

Use 1.5 to 2 times the weight; chop finely and adjust heat by tasting.

Use equal weight finely chopped; this is the exact same fresh herb.

Use half the weight finely chopped; provides vibrant green freshness, though the flavour profile becomes noticeably cooler and sharper.