meat
Pork tenderloin
Measured by weight; no spoon or counted-piece conversion.
Instead of Pork tenderloin
PorkUse the same weight, slice evenly, and cook a little longer; may be fattier.
Pork with fatUse the same weight, trim excess fat, and cook slightly longer; more moist and richer.
Chicken breastUse the same weight and cook for less time; leaner and milder.
Vegetarian swaps
PaneerUse the same weight, cube, and add for the last 10 minutes; absorbs the sauce well.
MushroomUse the same weight, halve or quarter, and cook 10–12 minutes; brown first for meaty flavour.
CauliflowerUse the same weight of florets, parboil for 4 minutes, then cook 12–15 minutes; add oil for richness.
