Sirkewalla Mirch Aur Dhania

Use the same weight but taste: it is sharper, so use 10–20% less if strong.

Use the same weight; it is darker and maltier, so it will tint pale dishes.

Use the same weight or 10% more; add off the heat to keep it fresh.

Use the same weight. It is slightly coarser, so stir a little longer to dissolve; in baking, grind briefly if a fine texture matters.

Use the same weight, but dissolve it earlier as it is coarser. It adds a light caramel note and a little colour.

Use the same weight; crush or grate jaggery first. It darkens the dish and adds molasses flavour, so reduce other liquid slightly.

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.

Use the same weight, chopped finely. They are milder than the stem, so the dish loses some of its strong aromatic punch.

Use 1.5–2 times the weight and reduce any other liquid slightly; it is less fresh-tasting but gives a similar green coriander note.

Use the same weight, chopped finely. Basil is sweeter and more aniseed-like, so use it only when the recipe can take that change.