Lauki ki Seekh

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 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 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 the same weight; peel and cut as for carrot. It is less sweet and slightly peppery, so add a pinch of sugar and expect a softer, more earthy result.

Use the same weight; cut into similar pieces and add 5–10 minutes' extra cooking. It gives bulk but no carrot sweetness or colour.

Use the same weight; cut a little larger and add near the end. It releases water, so reduce other liquid slightly and expect a softer texture.

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 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 70% of the weight and add a pinch of ground clove (about 20% of the allspice weight); the result is more cinnamon-forward.

Use only about 20% of the weight; it is much stronger and can dominate the dish.

Use about 50% of the weight; it gives warmth but lacks allspice's peppery edge.

Use the same weight; add a small pinch of ground mace or ground nutmeg if you have it. The result is more cardamom-forward.

Use the same weight; it is practically the same as ground cardamom, but add a pinch of ground mace or ground nutmeg for the mace note.

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% of the weight and moisten with 1–2 tbsp milk per 100 g. Dried crumbs absorb more liquid.

Use the same weight, cut off crusts, and blitz to crumbs. Soft and fresh, as needed.

Use the same weight, crusts off, and pulse in a mixer. Add a splash of water if the mixture looks dry.

Use 80–100% of the weight. Darker and sharper; reduce slightly if you do not want extra heat.

Grind the same weight fresh; same darker, sharper result.