Delica Pumpkin with Makhani Sauce & Hazelnut Crumble

Use the same weight; peel and cube. Firmer and less sweet, so cook 5–10 minutes longer and taste for sugar.

Use the same weight; peel and cube. Sweeter and starchier; reduce added sugar and cook until just tender.

Use the same weight; cut larger chunks. Watery and soft, so cook 5 minutes less and reduce liquid.

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.

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.

Use 50% of the weight. Mimics turmeric's warm, earthy, rhizome background, but provides none of the golden-yellow colour.

Steep a tiny pinch (0.1 g per 2 g turmeric) in 2 tbsp warm water; use to match the rich golden hue. Contributes an aristocratic, honeyed floral flavour rather than earthy bitterness.

Grind deseeded dried pods to an equal weight of powder; gives identical vivid red colour and gentle warmth.

Use 25% of the weight mixed with sweet paprika for colour; straight red chilli powder is substantially hotter and will make the dish fiery.

Use one-third of the weight; the sauce will be less intensely red and notably sharper in heat.

Use the same weight, but cook for 10–12 minutes rather than 45–60. It is far less chewy and not nutty, so add a little extra seasoning.

Use the same weight and cook for 8–10 minutes. It gives a fragrant rice base but none of wild rice's chew or smoky nuttiness.

Use the same weight, rinse well and cook for about 15 minutes. It gives a nutty chew and works in salads, though it is not rice.

Use the same weight; finish with a tablespoon of butter and two tablespoons of cream per 200 g for a closer makhani richness.

Use about 70% of the weight; add butter, cream and a pinch of garam masala and simmer 10 minutes.

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; use raw as a garnish.

Use the same weight; use raw as a garnish.

Use the same weight, chopped very fine; it is stronger, so use 75% for a raw garnish.

Use the same weight. Toast first and blanch if the recipe wants skinless nuts; the flavour is milder and less earthy.

Use the same weight. Cashews are softer and sweeter, so reduce any added sugar slightly; they grind smoother.

Use 80–90% of the weight. Walnuts are stronger and slightly bitter, so toast lightly; good in chutneys but not delicate sweets.

Use the same weight. Toast lightly before use; white seeds are milder and give a cleaner look.

Use the same weight. They are stronger and more bitter; toast briefly and use slightly less if the dish is delicate.

Use the same weight, crushed or chopped. It gives crunch but not the same nutty sesame aroma.

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.