Hariali Paneer Tikka

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. The names are used interchangeably; check seasoning.

Use the same weight. It is thick enough for marinades and raitas, with a slightly sharper taste.

Use about 175% of the weight and strain through muslin for 3–4 hours to get the same thick weight.

Use the same weight; whips and cooks almost identically.

Use the same weight in cooking, but it will not whip; reduce other liquid slightly.

Use 80% of the weight; richer and thicker, good for serving but not for whipping.

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 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 30–40% of the paste weight, mix with water to a paste and add gradually; it is drier and hotter.

Blend deseeded fresh red chillies to the same weight as the paste; fresher, sharper heat and more moisture.

Use the same weight mixed with water; gives good red colour but much less heat, so add cayenne if needed.

Use the same weight, deseed if wanted, and grind with 1 tbsp water; fresher and brighter.

Use the same weight; may be red and hotter, so adjust.

Use 75–80% of the weight; changes colour and heat.

Use the same weight; it is the closest everyday substitute. Add a few fresh mint leaves if you have them.

Use the same weight but expect a sharper, sourer taste; reduce lemon juice in the dish.

Blend about 30 g mint leaves with 2 green chillies, a squeeze of lemon and salt to make roughly 100 g chutney; use weight for weight.

Use 100% of the weight. Many commercial gram flours are milled from split peas; performs identically in pakora batters and kadhi.

For crisping batters or binding cutlets: use 50% to 60% of the weight. Produces a very crisp shell but lacks the earthy, roasted nutty flavour of besan.

Use equal weight. It handles high-heat cooking well, but lacks the signature pungent, nasal heat of mustard oil.

Use equal weight. Neutral in flavour, so your curry will lack the characteristic Bengali or North Indian pungent punch.