Dhoop Chhaun Keema

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 about 300 g raw ground lamb for 250 g cooked minced lamb. Brown it well, then add to the recipe as directed; it gives a similar texture but may need extra draining of fat.

Use the same weight of cooked lamb, chop very finely or pulse in a mixer. It is coarser than minced lamb and needs a little extra simmering to soften.

Use the same weight of cooked minced beef. It is firmer and stronger-tasting; brown well and simmer 10 minutes longer if the recipe allows.

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 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 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 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 drier and less flaky, so brush with ghee or butter before serving.

Use the same weight; it is softer and thicker, so warm it and tear rather than layer if the recipe layers paratha.

Use the same weight; it is softer and slightly richer, so reduce any extra butter.

Use equal weight; handles high tempering heat well and keeps flavours neutral.

Use equal weight; cook over gentle heat to prevent browning the milk solids too quickly.

Use equal weight. Soak in warm water and grind to a paste or fry identically; yields a slightly creamier and sweeter sauce.

Use equal weight. Lightly roast, skin, and grind; introduces a heavier body and a pronounced roasted-nut aroma.

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 the same weight; blanch and peel for a brighter green paste. This is the closest match.

Use the same weight; blanch and peel. It is firmer and less sweet, so grind a little longer.

Use the same weight; soak in hot water for 15 minutes for a smooth paste. It is sweeter and softer.