Jersey Royal Aloo Chaat

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 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 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.

Use the same drained weight, rinse well and add near the end so it does not break up.

Use about 40% of the cooked weight, soak overnight and boil until tender; cooking time is much longer.

Use the same weight and cook 10-15 minutes less; it is softer and sweeter.

Use the same weight; more minty and less coriander.

Use the same weight; more sour, so adjust salt.

Use the same weight; sharper and sourer.

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 of the tamarind chutney part and stir in crushed jaggery to taste; mint chutney will be herby.

Use the same weight; sweeter and fruitier, with less tamarind tang.

Use the same weight; more herby and tart, so add a little jaggery.

Use the same weight and stir in 5 g sugar or honey per 100 g. Same thickness, control sweetness.

Use the same weight and sweeten to taste. Denser and slightly more sour.

Strain for 30 minutes to thicken, then use the same weight and sweeten. Looser than Greek yoghurt.

Use the same weight, choosing the coriander element if available. If only basil is available, expect a sweeter, more aniseed flavour.

Use the same weight. Basil is sweeter and more aromatic in a different way; add near the end so it keeps its perfume.

Use 1.5 times the weight and reduce other liquid slightly; it is less fresh and more concentrated, so taste before adding more.

Crush or break into small crisp pieces and use the same weight as sev; add at the last moment so it stays crisp. It gives a salty crunch but not sev's fine noodle shape.

Crush coarsely and use the same weight; it gives a nutty, crisp legume taste. Add just before serving, as it softens in hot gravy.

Toast in a little ghee until crisp and use the same weight; substitute only for texture as a garnish, not for sev eaten on its own.

Use the same weight of seeds only; no preparation needed. This is identical for garnish or fresh eating.

Use 20–25% of the weight, crush or soak; they give sourness but not fresh juicy garnish.

Use the same weight, halved; they add juiciness but less crunch and less sourness.

Use the same weight, chopped, and add 5 g lemon juice per 100 g; fresher and greener, without the fermented sour funk.

Use only 20–25% of the weight, crushed; much stronger, so add acid such as lemon juice to mimic the sour edge.

Use the same weight, chopped; mild onion flavour, but no garlic pungency or fermentation.

Use the same weight; same vegetable under another name; peel and slice; cooking time unchanged.

Use the same weight, sliced; add 5 minutes before the end; crisp but less starchy and no holes.

Use the same weight, drained and sliced; add 5 minutes before the end; crunchier and more sour.