Kachche Kele ke Kofte

Use equal weight directly from fresh or frozen. Toss into the pan near the end of cooking to preserve sweetness and bright green colour.

Use 70% of the weight, boiled until tender but holding shape. Adds pleasant body and starch, though it lacks the juicy sweetness of fresh peas.

Use the same weight; peel and boil until tender. It behaves almost identically.

Use the same weight; peel and cook a little longer. It is firmer and starchier.

Use the same weight; cut to the same size. It is softer and less starchy, so the dish loses some body.

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 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 75–80% of the weight; add at the same stage. More pungent and less aromatic, so taste before adding more.

Use 75–80% of the weight; stir in off the heat. Finer powder, so it releases aroma quickly.

Use 20–25% of the weight alongside garam masala for aroma; it lacks the full spice profile.

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 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; handles high tempering heat well and keeps flavours neutral.

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

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 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 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 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.

Dry-roast lightly in a pan and grind to a fine powder; use equal weight (1:1). Offers a noticeably fresher, brighter citrus note.

Use 50% to 75% of the weight. Lacks the floral, citrusy profile of coriander and turns the gravy heavier, earthier, and darker.

Use 50% of the weight and stir in near the end of cooking. Adds warmth and depth since it contains ground coriander, but introduces stronger spices like clove and cinnamon.

Use equal weight freshly grated or diced. Delivers the identical sweet, milky taste and juicy texture.

Use 60% of the weight and soak in hot water or milk for 15 minutes before using. The finished dish will be slightly sweeter and less fibrous.

Finely grate and use 50% of the weight, soaked in hot water for 20 minutes. Yields a firmer chew and a denser, oilier coconut aroma.

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