Chilli Paneer Fry

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 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 about 60–70% of the weight for thickening; for coatings use the same weight but the crust is denser.

Use the same weight for coatings; contains gluten, browns faster and is less crisp.

Use the same weight for crisp coatings; coarser texture and needs a short rest.

Use the same weight. It is the same ingredient under another name and thickens or crisps in the same way.

For coating and frying, use the same weight; it gives a crisper, slightly gritty crust. For thickening, use 1.5 times the weight and simmer a little longer.

For coating, use the same weight. For thickening, use twice the weight and cook out for 2–3 minutes; it gives a softer, less glossy sauce.

Use the same weight; this is the first half of the book's option and gives the best red colour with mild heat.

Use the same weight; add a pinch of cayenne pepper for warmth. Slightly less colour.

Use the same weight and add cayenne pepper to taste; works but is less aromatic.

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.

Use equal weight; crush or finely grate to a smooth pulp to replicate the same fresh, pungent moisture in your base gravy.

Use 20 to 25% of the weight; mix with a teaspoon of water before adding to oil so it does not burn, noting it lacks the fresh bite.

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 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 equal weight. Sauté in hot fat until the raw allium smell disappears; slightly wetter, but provides identical warmth and pungency.

Use 20% to 25% of the weight (1 g for every 4 to 5 g fresh). Stir into the gravy; adds peppery heat and warmth, though it misses the crisp, zesty kick of raw root.

Use the same weight; cook a little longer. Milder and less sweet when raw.

Use the same weight; sweeter and softer, so reduce cooking time slightly.

Use only the white parts, weight for weight, for raw or quick-cooked dishes; green parts are too grassy for long cooking.

Use the same weight; any colour works. Slightly less sweet if green.

Use the same weight; similar sweetness and texture, only colour changes.

Use the same weight; it is softer and more acidic, so reduce other souring agents. Good for body, not crunch.

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 the same weight. Essentially the same product; check salt and heat levels.

Use the same weight but thin with 1 tsp vinegar or water. It is fresher, sharper and less sweet.

Use the same weight plus 1/4 tsp garlic paste per tbsp. Add a pinch of sugar and salt; brighter and less processed.

For 100 g ketchup use 80 g tomato purée, 10 g sugar and 10 g vinegar; simmer 5 minutes. Less sweet and sharper.

Use 60-70% of the weight; more savoury and thinner. Not vegetarian in most brands.

Use the same weight and reduce other chilli. Sweeter and hotter, so taste first.

For 100 g sweet soy sauce, simmer 75 g soy sauce with 25 g brown sugar or jaggery until syrupy. Close, but less thick and glossy.

Mix with soy sauce as above; use 20–30 g jaggery or sugar per 100 g soy sauce and simmer briefly.

Use equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.

Use the same weight; use only the green parts, so the dish loses some of the white onion base.

Use 60% of the weight, finely sliced; stronger and sharper, so cook it down more.

Use the same weight; milder and best added late or as a garnish, not as a cooked base.