Matar-Paneer ka Paratha

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 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.

Mix with green chilli paste, using the same total weight, roughly 2 parts ginger paste to 1 part chilli paste. Adjust chilli to taste.

Use the same weight and stir in grated fresh ginger or ginger paste. Keeps the heat but needs extra ginger for balance.

Use the same weight with added ginger paste. Colour and heat are stronger; use a little less if the dish should stay mild.

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 the same weight and stir in 5–10 ml lemon juice per 100 g; rest 10 minutes. Slightly less sour and thicker.

Use the same weight directly; it is the closest match, with the same tang and body.

Use the same weight; richer and less sour, so adjust lemon juice or salt at the end.

Use double the weight. Stir into hot oil just before adding wet ingredients; mimics the allium savoury background without the sulphurous edge.

Use 2 g for every 0.5 g of asafoetida. Sauté in oil until the raw smell clears; adds moisture and sweet allium depth.

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

Use 100% of the weight. Provides direct, sharp heat and red colour in equal measure.

Use 150% to 200% of the weight if matching colour, but add a pinch of black pepper or hot chilli if you need equivalent fiery heat.

Use 75% to 100% of the weight. Offers a sharp, clean heat with slightly less earthy depth and less crimson colour.

Use 50% of the weight mixed with equal parts ground coriander and a pinch of ground cinnamon, ground cloves, and ground green cardamom. Sprinkle near the end for a warming finish.

Use 75% of the weight. Simmer briefly in the gravy; imparts roasted warmth and complexity, though it adds a slight tang and earthy lentil undertone.

Use the same weight. Almost identical; adjust water little by little.

Use the same weight. Grind finer or soak longer; coarser texture.

Use 80% of the weight. Gluten-free but gives a different, less porridgy texture.

Use the same weight, add 10–15% more water and rest the dough for 20 minutes; the result is heavier and nuttier.

Use the same weight for crisp coatings; for doughs use no more than half rice flour with wheat flour, or it will be crumbly.

For thickening use half the weight, mixed with cold water; it is not suitable for bread or chapati dough.

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.