Subz Seekh

This is the closest match; use the same weight and cook as directed until tender.

Use the same weight; it is starchier and can be slightly slimy, so peel, cube and simmer for 15–20 minutes.

Use the same weight; it is sweeter and softer, so reduce cooking time by about 5 minutes.

Use the same weight; cut into similar florets and cook 2–3 minutes less. It is greener and slightly stronger in flavour.

Use the same weight and break into even florets. This is essentially the same vegetable, so cooking and flavour change little.

Use the same weight; cut into wedges and cook 3–5 minutes less. It becomes much softer and sweeter, so the dish loses cauliflower's bite.

Use equal weight. Cut into large chunks; cooks down much faster (10-12 minutes) and softens into the sauce rather than staying starchy and firm.

Use 80% of the weight. Cube and add in the last 5-10 minutes of cooking; adds rich dairy protein instead of starchy bulk.

Use 45% dry weight. Soak overnight and boil until fully soft before stirring into the sauce to simmer for 10 minutes.

Use equal weight directly from fresh or frozen. Toss into the pan near the end of cooking to preserve sweetness and bright green colour.

Use 70% of the weight, boiled until tender but holding shape. Adds pleasant body and starch, though it lacks the juicy sweetness of fresh peas.

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 the same weight; peel and deseed. Cook 3–5 minutes longer than courgette.

Use the same weight; no need to peel. Cook 3–5 minutes less than snake gourd.

Use the same weight; peel and deseed. Cook similarly until tender, adding 2–3 minutes.

Use the same weight; peel and cut as for carrot. It is less sweet and slightly peppery, so add a pinch of sugar and expect a softer, more earthy result.

Use the same weight; cut into similar pieces and add 5–10 minutes' extra cooking. It gives bulk but no carrot sweetness or colour.

Use the same weight; cut a little larger and add near the end. It releases water, so reduce other liquid slightly and expect a softer texture.

Use equal weight, pressed well to remove excess moisture and cut into cubes. Pan-fry lightly before adding; absorbs sauces similarly, though it lacks dairy sweetness.

Use equal weight, soaked in warm water for 20 minutes to leach out excess salt. Holds shape during frying, but has a denser, saltier chew.

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 equal weight; scrape off the skin and grate or finely julienne according to the recipe.

Use equal weight; stir straight into the sizzling aromatics, taking care as the extra moisture may spit.

Use 15 to 20% of the weight; add alongside ground spices, noting it imparts warm, dry heat rather than zesty freshness.

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.

Grind the same weight fresh; this is effectively the same spice.

Use the same weight; it is the same souring spice.

Use 50–70% of the weight; it gives a clean mango sourness but less fruity bitterness.

Use equal weight. Soak in warm water and grind to a paste or fry identically; yields a slightly creamier and sweeter sauce.

Use equal weight. Lightly roast, skin, and grind; introduces a heavier body and a pronounced roasted-nut aroma.

Use equal weight. Soak in warm water for 10 minutes before adding to mimic the chewy texture and sweetness, though you may need a squeeze of lemon juice to replace the tartness.

Use 50% of the weight mixed with an equal amount of jaggery or granulated sugar. Simmer directly into the gravy to replicate the sweet-sour fruit profile without whole fruit pieces.

Use the same weight; it is the closest everyday substitute. Add a few fresh mint leaves if you have them.

Use the same weight but expect a sharper, sourer taste; reduce lemon juice in the dish.

Blend about 30 g mint leaves with 2 green chillies, a squeeze of lemon and salt to make roughly 100 g chutney; use weight for weight.

Use 15 g (1 tbsp) for every 5 g of amchoor. Stir in at the very end off the heat; adds liquid and fresh citrus aroma rather than dry fruity tang.

Use 75% of the weight, dissolved in a splash of warm water. Simmer briefly; darkens the gravy and provides a deeper, caramelised sourness.

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.

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.

Grind freshly extracted inner black seeds finely; use equal weight (1:1). Greatly superior aroma with potent eucalyptus and citrus notes.

Lightly crack whole pods and simmer them in the gravy; use 150% of the weight of ground cardamom. Fish out the pods before serving.

Use 50% of the weight. Delivers warm, sweet aroma, but lacks cardamom's cooling, citrusy top notes.

Grind dried blades finely in a spice mill; use equal weight (1:1). Provides an identical, freshly aromatic, sweet-musky profile.

Use 75% to 80% of the weight. Derived from the seed of the same tree, it shares the flavour profile but is heavier, sweeter, and more pungent.

Use 50% of the weight. Adds warming sweetness, but lacks mace's savoury, elegant floral notes.