Chopping Ginger for Paneer Masala

"ALLEN DIWAN: Hi. My name is Allen Diwan. I'm the owner and head chef of Kashmir Indian Restaurant in Budapest. We are here on behalf of Expert Village. The dish now we're going to be preparing is called paneer masala. We'll wait for our onions to be slightly more brown, and in the meanwhile I'll chop my ginger as well. So, chop them to thin slices, put them all together, and chop them to thinner slices again, sort of julienned gingers. It doesn't matter if one is slightly bigger than the other. We'll go over it once again. We do not, again, want it to chop very, very finely because this is quite a rustic dish. I mean, if you are preparing a very--sort of--a dish where all the ingredients, I mean, the sauce is very velvety and silky, and so that in that dish, you would have to chop your onion, or your ginger and garlic, and onions too, very finely. So that it all blends and becomes sort of slightly more uniform and mixes it very well."