Sarson da Saag

Use equal weight, washed and chopped coarsely. Offers a similar peppery, pungent bite when simmered down.

Use equal weight, but add a pinch of mustard powder or ground mustard seed to mimic the sharp bitterness of mustard greens.

Use equal weight; trim tough stems and cook as directed. Yields a very similar melting texture, though red varieties will tint the dish.

Use equal weight, finely chopped. Slightly more peppery, so sauté for two minutes longer to soften the bite.

Use 75% of the weight, finely shredded. Adds a robust, peppery bitterness; balance with a tiny pinch of sugar if needed.

Use equal weight. Wash thoroughly and chop finely; provides a very similar peppery, robustly pungent bite.

Use equal weight. Chop roughly; it wilts faster and has a much milder, less peppery flavour, so consider adding a pinch of extra green chilli.

Use equal weight. Strip stems and chop leaves; gives an earthy, tender green texture with less bitterness.

Use equal weight. Chop and simmer as instructed, but reduce cooking time by 2 to 3 minutes because it releases more moisture.

Use equal weight. Remove coarse stems and braise thoroughly; holds its texture similarly but brings a sharp, peppery bitterness.

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. 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 equal weight. It handles high-heat cooking well, but lacks the signature pungent, nasal heat of mustard oil.

Use equal weight. Neutral in flavour, so your curry will lack the characteristic Bengali or North Indian pungent punch.

Use 2.5 times the weight if substituting pre-cooked rice. Fold in gently at the end of the recipe; grains will be shorter and less fragrant.

Whisk equal weight thoroughly with cold water before stirring into hot sauce; thickens well, but imparts an earthy, nutty taste and pale golden colour.

Use 100% of the weight. If the original recipe relies on salted table butter, add a pinch of salt to balance.

Use 80% to 85% of the weight. Ghee is pure butterfat with moisture removed; it yields a deeper, nuttier flavour and handles high heat better.

Use 80% of the weight for frying or tempering. The dish loses sweet dairy richness but remains glossy and light.