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Peel and julienne the into fine matchsticks and slit the lengthways so the heat can escape. Chop the leaves. Peel the and cut it into 2.5 cm cubes, keeping them roughly the same size so they cook evenly. Break or cut the into small florets, keeping the tender inner leaves if you have them.
Small florets matter: big ones steam while the potato is still raw, and you end up with a soggy sabzi.
- Ginger
- Green chillies
- Coriander
- Potatoes
- Cauliflower
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