Dhansak

Use 120% of the weight; melt gently over low heat to avoid burning the milk solids, which will yield a softer, creamier richness rather than a nutty aroma.

Use 85% of the weight; holds high cooking temperatures without smoking, but the final dish will lack traditional dairy depth.

Use equal weight; heat to smoking point and cool slightly before cooking, bearing in mind it introduces an assertive, pungent edge.

Use equal weight, finely sliced. Shallots soften and brown faster, giving a slightly sweeter and more delicate base to curries.

Use 80% of the weight, finely shredded and browned slowly with a pinch of asafoetida. Replicates the bulk and natural sweetness in gravies without allium.

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; 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 the same weight; add 10–15 minutes cooking, as it is less tender.

Use the same weight; more fat, so cook 15–20 minutes longer and skim the fat.

Use the same weight; much stronger and tougher, so cook 20–25 minutes longer.

Use equal weight. Cooks considerably faster and breaks down into a softer, creamier consistency with an earthier taste.

Use equal weight. Requires longer soaking and cooking; remains firmer with a nuttier bite and less starchy thickening.

Use equal weight. Cooks quickly to a lighter, more delicate, and silky texture.

Use equal weight; cooks down to a creamy, comforting purée in roughly the same 20-25 minutes, with a paler yellow colour.

Use equal weight; needs 15 minutes longer cooking or pressure cooking, producing a slightly grainier, nuttier dal.

Use equal weight; pre-soak for 1 hour and cook for 20 minutes longer; stays whole rather than breaking down into a silky soup.

Use equal weight. Cut into large chunks; cooks down much faster (10-12 minutes) and softens into the sauce rather than staying starchy and firm.

Use 80% of the weight. Cube and add in the last 5-10 minutes of cooking; adds rich dairy protein instead of starchy bulk.

Use 45% dry weight. Soak overnight and boil until fully soft before stirring into the sauce to simmer for 10 minutes.

Use the same weight; halve or quarter and cook 2–3 minutes longer. They hold their shape better in the sauce.

Use the same weight; slice or cube to the recipe's size. Similar flesh, slightly firmer.

Use the same weight; cube and salt for 10 minutes if the recipe does. It absorbs oil a little more.

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 40% to 50% of the fresh tomato weight mixed with a splash of water. Imparts a deeper red colour, thicker sauce, and slightly sweeter cooked flavour.

Use 60% of the weight, whisked smooth and added on low heat. Provides rich body and sourness, though the gravy becomes paler and creamier.

Use 100% of the weight. Provides direct, sharp heat and red colour in equal measure.

Use 150% to 200% of the weight if matching colour, but add a pinch of black pepper or hot chilli if you need equivalent fiery heat.

Use 75% to 100% of the weight. Offers a sharp, clean heat with slightly less earthy depth and less crimson colour.

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.

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 75% of the weight. Add midway through simmering; spreads heat evenly through the dish instead of delivering isolated bursts.

Use 50% of the weight. Stir in near the end of cooking; significantly darkens light gravies and provides an immediate, sharp bite.

Use 180% of the weight of compressed tamarind; soak in three times its weight of boiling water for 15 minutes, knead, and strain out the thick pulp.

Use 35% of the weight dissolved in two tablespoons of warm water. Provides sharp tang, though the resulting sauce will be lighter in colour.

Use equal weight, added right at the end of cooking. Adds sharp acidity without the deep brown hue or pulpy thickness.

Use 100% of the weight. If the original recipe relies on salted table butter, add a pinch of salt to balance.

Use 80% to 85% of the weight. Ghee is pure butterfat with moisture removed; it yields a deeper, nuttier flavour and handles high heat better.

Use 80% of the weight for frying or tempering. The dish loses sweet dairy richness but remains glossy and light.

Use 70% of the weight; add with ground spices or sauce bases rather than hot oil tempering, where it scorches quickly and turns bitter.

Use equal weight for oil tempering. Delivers an earthy profile with an additional musky, smoky, and slightly bitter edge.

Use 60% of the weight for tempering; offers comparable warm aroma, but leans sweet and liquorice-like rather than savoury and earthy.

Use equal weight whole. Fry in hot oil or ghee as tempered spice; gives a richer red colour with slightly milder heat.

Use 50% to 70% of the weight. Stir into the oil with ground spices; distributes heat evenly throughout the dish without whole chilli skins.

Use 60% of the weight and add a pinch each of ground cumin and ground coriander; less sour and less chilli-hot.

Use 75% of the weight; more tart and spicy, so taste before adding more.

Use 60% of the weight; peppery and pungent, with a different southern spice profile.

Use equal weight finely chopped; this is the exact same fresh herb.

Use half the weight finely chopped; provides vibrant green freshness, though the flavour profile becomes noticeably cooler and sharper.

Use the same weight, about 30 g per slice; cut to the same shape and trim crusts if the recipe needs soft bread.

Use the same weight; it is denser and sweeter, so press it thin if the recipe layers it.

Use the same weight; soften briefly in water if the recipe needs bread-like texture. It will be flatter and less absorbent.

Use the same weight; it is the same thing under another name and cooks identically.

Use the same weight; it is leaner, so add 1 tbsp oil and cook 3–4 minutes less.

Mince at home; use the same weight. Keep some fat for juiciness and cook until browned.

Use equal weight; peel and grate very finely on a microplane or pound to a fine paste in a mortar.

Use equal weight; mince finely and crush with the flat of a knife before frying.

Use 20% of the weight; add directly with the dry spice powders, though it yields an earthier, less pungent profile.

Use about 30% of the weight of fresh mint. Rub between your palms to crush before stirring in; the flavour will be more intensely herbal and less bright.

Use equal weight, finely chopped. Adds fresh citrusy green notes, but lacks the cooling menthol lift.

Use the same weight; it is saltier, so reduce added salt and taste before finishing.

Use 60–70% of the weight; it is sharper, so add a pinch of sugar to soften it.

Use 50% of the weight; it gives sourness but not the same savoury depth, so adjust salt and sugar.

For binding, use about 10 g chickpea flour mixed with 20 ml water per egg and rest for 10 minutes. Denser and nuttier; not suitable for baking or coating in the same way.

Use about 30 g per egg for moisture and binding in koftas or fillings. Adds tang and softness; will not set or glaze like egg.

Use the same weight, mashed, for egg-like bulk in curries. Soft and bland; add extra spices and do not expect it to bind.

Use the same weight, but adjust liquid slightly as they are moister. Softer set; good for binding.

Use the same weight of stale bread, whizz to crumbs and dry in a low oven. Closest texture to dried crumbs.

Use about 70% of the weight and rest briefly before cooking. Grittier and absorbs more liquid; use for crunch or binding, not for coating.

Use 2.5 times the weight if substituting pre-cooked rice. Fold in gently at the end of the recipe; grains will be shorter and less fragrant.

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

True cinnamon: thinner, papery quills, milder and sweeter. Use about 1.5 times the weight, and taste.

Use about a third of the weight (0.5 g ground for a 2.5 cm piece), stirred in with the ground spices rather than fried whole, since the powder burns quickly.

Use 60-70% of the weight; stronger and more peppery, so taste before adding more.

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.