Subz ke Kakori

Use the same weight. Peel, cut into similar pieces and parboil for 5 minutes before adding; it cooks faster than colocasia, so add later and simmer 10–15 minutes. The dish will be less sticky and nutty.

Use the same weight. Peel and cut into chunks; it softens faster and turns sweeter, so reduce cooking time by about 5 minutes and adjust sugar or tamarind if the recipe has any.

Use the same weight. Peel, cut into pieces and cook 5–10 minutes longer than colocasia; it holds its shape well but is less slippery.

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 4 times the weight of milk; simmer and stir continuously in a wide heavy pan until reduced to a dense, fudgy paste.

Use equal weight of finely crumbled or grated paneer mixed with 15% single cream; gives similar body but a less caramelised, milk-solid flavour.

Simmer gently until heavily reduced, or stir in directly at 70% weight; produces rich gravies without the granular bite of khoya.

Use the same weight; identical herb, just the plural listing.

Use 25% of the fresh weight, about 1 g dried for 4 g fresh; crush between fingers. Flavour is stronger and slightly hay-like.

Use the same weight; it gives a fresh green note but not true mint flavour.

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 and crush finely; it is virtually the same.

Use the same weight and crush finely; it is slightly stronger in aroma.

Use the same weight; this is the same herb.

Use 1 g ground for 4 g whole (or 1 small pinch per 2 to 3 whole cloves). Add with spice powders; disperses intense warmth quickly, so use with restraint.

Use 100% of the weight whole in tempering. Imparts a warm, clove-like aromatic profile combined with hints of nutmeg and cinnamon.

Use 1 pod for 3 to 4 cloves in whole tempering. Shares a camphor-like warmth and medicinal depth, though it introduces a distinct smoky undertone.

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 0.5 g of ground seeds for each whole pod. Stir directly into the curry base; delivers identical smoky flavour without woody husks.

Use equal pod count or weight. Crack slightly and fry whole; tastes sweet, menthol-fresh, and floral rather than dark and smoky.

Use equal weight, or roughly 1/2 teaspoon for half a whole nutmeg. Stir in near the end of cooking as pre-ground loses aroma quickly.

Use about 70% of the weight, finely ground. Mace comes from the same fruit and provides a very similar but slightly lighter, more floral warmth.

Use equal weight. Delivers a slightly sharper, more delicate sweetness to rich kormas and biryanis.

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 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 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.