Ingredient substitutions

All-purpose flour

Wheat flour (atta) Works, with a difference Baking only

Same weight, add 1-2 tbsp extra liquid

Denser, nuttier, less rise. Good in savoury bakes.

Asafoetida

No real substitute

Nothing replaces it properly. Garlic and onion powder cover the savoury note but not the character. In small quantities the dish survives without it.

Butter

Ghee Works well

Same amount

Adds a nutty flavour. In baking, ghee has no water so the result is slightly denser and richer.

Neutral oil Works, with a difference Baking only

Use 3/4 as much

Fine in cakes and quick breads. Not for anything creamed, or pastry that needs solid fat.

Buttermilk

Curd and water Works well

3/4 cup curd + 1/4 cup water

Whisk smooth before using.

Coconut

Desiccated coconut soaked in warm water Last resort Savoury cooking only

3/4 cup dry + 1/4 cup warm water per cup fresh

Reasonable for a masala paste. Poor where fresh coconut is the texture, like a thoran.

Coconut oil

Any neutral oil Works, with a difference Savoury cooking only

Same amount

You lose the coconut aroma, which in Kerala cooking is often the point.

Corn flour

Arrowroot Works well

Same amount

Thickens at a lower temperature and stays clearer. Do not boil it hard.

Rice flour Works, with a difference Savoury cooking only

Use 2x as much

Thickens less and can turn slightly grainy.

Cream

Coconut cream Works, with a difference Savoury cooking only

Same amount

Will not whip the same way. Fine stirred into a curry.

Milk plus butter Works, with a difference

3/4 cup milk + 1/4 cup melted butter per cup

For enriching, not for whipping.

Curd

Thick yoghurt Works well

Same amount

Practically the same thing. Greek yoghurt is thicker — loosen with a spoon of water.

Buttermilk Works, with a difference

Same amount, reduce other liquid slightly

Thinner and more sour.

Curry leave

No real substitute

There is no substitute. Bay leaf and basil are sometimes suggested and taste nothing like it. Leave them out and accept a slightly different dish — that is better than a wrong flavour.

Egg

Curd Works, with a difference Baking only

1/4 cup per egg

Works in cakes and muffins. Not where the egg provides structure, like a sponge.

Flaxseed and water Works, with a difference Baking only

1 tbsp ground flax + 3 tbsp water per egg

Rest 5 minutes until it thickens. Binds well; does not aerate.

Mashed banana Last resort Baking only

1/4 cup per egg

Tastes of banana. Fine in a banana or dates cake, wrong in most other things.

Garam masala

Cinnamon, clove, cardamom, cumin, pepper Works, with a difference Savoury cooking only

Equal parts, ground

Every family blend differs anyway. Toast lightly first.

Ghee

Butter Works well

Same amount

Slightly less rich. Butter burns sooner, so keep the heat lower.

Green chily

Serrano or jalapeño Works well Savoury cooking only

Same count, taste for heat

Jalapeño is milder. Adjust rather than counting.

Jaggery

Brown sugar Works, with a difference

Same weight

Close, but flatter. Jaggery has a mineral edge brown sugar does not.

Kashmiri chili powder

Paprika with a pinch of cayenne Works well Savoury cooking only

1 tbsp paprika + 1/4 tsp cayenne per tbsp

Kashmiri chilli is about colour more than heat, which is exactly what this mimics.

Lemon juice

Vinegar Works, with a difference Savoury cooking only

Use half as much

Harsher. White vinegar is the most neutral.

Milk

Water plus milk powder Works well

1 cup water + 3 tbsp milk powder

Close enough for most cooking.

Coconut milk Works, with a difference

Same amount

Adds sweetness and coconut flavour. Good in Kerala dishes, obvious in a plain cake.

Paneer

Firm tofu Works, with a difference Savoury cooking only

Same amount

Similar texture, much blander. Press it dry first and season more than you think.

Sugar

Jaggery Works well

Same weight

Browns faster and tastes of molasses. Grate or melt it first — a block will not dissolve evenly.

Honey Works, with a difference

Use 3/4 as much, reduce liquid by 2 tbsp per cup

Browns much faster. Drop the oven 10°C for baking.

Tamarind

Amchur (dry mango powder) Works well Savoury cooking only

1 tsp per small ball

Closer than lemon in character. Add with the spices.

Lemon juice Works, with a difference Savoury cooking only

1 tbsp juice per small lemon-sized ball

Sharper and brighter, without tamarind's depth. Add at the end.

A substitution changes the dish. These notes say how, so you can decide whether the change is one you want.