Shabdeg

Use 15% of the saffron's weight. Replicates the bright yellow colour well, but lacks the floral, earthy depth; use sparingly to avoid bitterness.

Use a few drops combined with a tiny pinch of ground turmeric to mimic both the regal floral aroma and the golden hue.

Use equal weight; provides the standard rich dairy fat and body expected in creamy Indian bases.

Dilute 3 parts cream with 1 part water to match the weight; yields a richer, glossier gravy that resists curdling.

Whisk thoroughly and use equal weight; adds extra body and a mild pleasant acidity, best added off the heat.

Use the same weight; cut to the same size. It is softer and less peppery, and will thicken the dish more.

Use the same weight; cut to the same size. It gives a sharper, more watery result, so cook a little longer.

Use the same weight; cut to the same size. It is sweeter and firmer, so the dish will taste milder.

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; 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 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.

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 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 1.5–2 times the weight; it has a similar warm pungency but is milder and rounder, so the dish loses clove’s sharp medicinal heat.

Use the same weight; it gives warmth but is sweeter and lacks clove’s strength, so use only if the amount is small.

Milder and sweeter than ground cassia: use about 1.5 times the weight.

Grind the same weight of cassia bark in a spice mill until powdery, or simmer a piece whole and lift it out before serving.

Use 40 to 50% of the weight; offers a delicate, sweet, woodsy fragrance that complements rich curries without dominating.

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 of pork shoulder or collar; cut into identical cubes and braise, reducing cooking time by 15-20 minutes.

Use equal weight of bone-in chicken thighs; curry simmers in roughly 25 minutes instead of over an hour, with a much lighter sauce.

Use minced chicken (preferably dark thigh meat) at 100% of the weight. Halve the browning and simmering time; add an extra tablespoon of ghee or oil as chicken is much leaner than lamb.

Use ground pork at 100% of the weight. Cook for similar times as lamb; produces a sweeter, milder gravy without the robust gamey flavour.

Use the same weight; blend peeled green papaya. Very close, but may be slightly weaker as a tenderiser.

Use the same weight; blend peeled unripe papaya. Similar, with a little more sweetness.

Use the same weight; peel, deseed and blend to a paste. Fresher and stronger than a stale paste.

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 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.

Dry-roast briefly and grind finely; use equal weight (1:1). Imparts an even punchier, nuttier, toasty aroma than pre-ground cumin.

Use equal weight (1:1). Adds mild, lemony sweetness rather than cumin's smoky, earthy bite; curries will taste lighter and less savoury.

Grind finely; use 60% to 75% of the weight. Produces a darker, more complex, smoky-herbal flavour suited to rich gravies.

Grind the same weight freshly; the aroma fades quickly, so use it soon.

Use the same weight; it is earthier and less smoky, so the dish will taste slightly different.

Use about 70% of the weight; it is more pungent and slightly sweeter.

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 100% of the weight. Whisk thoroughly until smooth before stirring into warm gravies to prevent curdling.

Use 90% of the weight combined with 10% lemon juice to replicate the lactic tang and rich body in marinades and curries.

Use the same weight; richer and less tangy, so add a little lemon juice if the recipe wants crème fraîche.

Use the same weight; tangier and thinner, so do not boil hard or it may split.

Use the same weight; for crème fraîche, stir in 1 tsp lemon juice per 100 g and rest 10 minutes.

Use the same weight; same flavour and texture. Break up lumps before mixing.

Use the same weight with 25–30% caster sugar and a little water; less smooth and sweeter.

Use the same weight; softer and milder, with less almond flavour. Good in creamy gravies.

Use equal volume or weight; slightly sweeter and less pungent, but otherwise an imperceptible swap.

Use 25% of the weight; imparts dry, fruity sourness, best stirred in right at the end of cooking.

Use 50% of the weight; delivers pleasant fruity tang but turns pale sauces considerably darker.

Use the same weight; soak and fry as the recipe directs. Closest dried lentil dumpling texture.

Use the same weight; soak and fry until soft. Similar, but may soften more quickly.

Use the same weight; soak and fry; smaller and firmer, so adjust cooking time.

Use equal volume; replaces the grassy, pandan-like kewra aroma with a sweet floral note.

Crush seeds from 2 pods per teaspoon of floral water and add to the simmering gravy; provides sweet aromatic lift without floral perfume.