Tulsi ke Tikke

Use the same weight if boneless is needed; cooks 5–10 minutes faster than bone-in. Juicy and forgiving.

Use the same weight; bone-in and larger, so add 5–10 minutes. Similar richness.

Use the same weight; much leaner and drier, so reduce cooking time by 5–10 minutes and do not overcook.

Use 100% of the weight. Soak in boiling water and slip off skins before frying or grinding; gives a lighter, slightly less sweet richness to curries.

Use 60% of the weight for gravies. Soak in warm water and grind into a fine paste to thicken royal kormas without adding heavy oiliness.

Use 100% of the weight. Roast, skin, and grind; creates a thicker, earthier texture typical of Maharashtrian and western Indian curries.

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 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; this is the same herb, so flavour is unchanged.

Use the same weight; stronger and cooler, so add at the end and use a little less if you want a mild result.

Use the same weight; milder and softer, add at the end.

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.

Use the same weight. It is neutral and behaves the same in frying and tempering; no noticeable change in flavour.

Use the same weight. Neutral and good for high heat; the dish will taste virtually the same.

Use the same weight. It has a mild nutty flavour and is good for Indian cooking; heat until just hot, not smoking, so the nuttiness does not dominate.

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.

Use the same weight; taste first as it can be smokier and saltier. Add lime or amchoor if the dish needs more tang.

Use about half the weight, mixed with black salt and a pinch of ground cumin. It gives tang and saltiness but lacks the minty, asafoetida notes.

Use about half the weight and add lime juice to taste. It gives the salty, sulphurous edge but not the full tangy blend.