Shengdana Beanschi Bhaji

Use 100% of the weight. Toast lightly in a dry pan until fragrant; works identically in gravies, spice blends, and tadkas.

Use 80% of the weight, soaked in hot water and ground to a paste. Perfect for thickening kormas and royal gravies without altering the pale colour.

Use 100% of the weight. It has an earthier, slightly more bitter flavour and will dramatically darken the dish.

Use the same weight, top and tail; same result.

Use the same weight; same result.

Use the same weight, cut into lengths; firmer and earthier, cook slightly longer.

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. Fry gently in oil or ghee with the ginger; incorporates smoothly into curries without visible minced bits.

Use 15% to 20% of the weight (about 1 g for every 5 to 6 g fresh cloves). Whisk into sauces; gives a savoury, toasted garlic flavour without raw pungency.

Use 1.5 times the weight, very finely minced. Sauté until golden; provides savoury allium sweetness, though it lacks garlic's pungent sulphur bite.

Use the same weight; adjust salt if they are already salted, and crush or grind as the recipe asks.

Use the same weight; they are richer and softer, so roast for a shorter time and reduce added fat.

Use the same weight; blanch and peel for sauces, or chop for texture. They are firmer and less oily.

Use 75% of the weight; stir in along with wet masala or tomato purée rather than frying in hot oil, as the fine powder burns instantly.

Use 50% of the weight for tempering in hot oil. Lacks the floral, sweet citrus flavour of coriander, introducing warm, pungent earthiness instead.

Use 50% of the weight in tempering; provides pleasant aromatic sweetness, though noticeably aniseedy rather than citrusy.

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 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.

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.