UBS In Person Cooking Class: Indo Chinese Chili Paneer

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

Chili Paneer

Palak Patel

Serves 4

Stir Fry

12 oz paneer, cut into small cubes

1/4 cup all purpose flour

1/4 cup corn starch

1/2 tsp salt

1/2 tsp black pepper

1/2 cup water

1/3 cup green bell pepper, diced into medium size cubes

1/3 cup red bell pepper, diced into medium size cubes

1/3 cup red onion, diced into medium size cubes

1 tbsp minced garlic

1 tsp ginger, grated

sliced white and pale green parts from 3 scallions

1/4 cup cilantro, finely diced

1/4 cup scallions, finely sliced (green parts only, use the white and light green parts for chili paste)

Corn Starch Slurry

Mix well until no lumps, and set aside

1 tbsp corn starch +2 tbsp water

Chili Paste

4 dried red chilis, soaked in hot water for at least an hour or up to 3 hours

1 inch piece ginger, peeled

6 cloves of garlic

Sauce

Combine all of the ingredients in a bowl and set aside:

2 tbsp soy dark soy sauce

1 tbsp ketchup

1 tsp sugar

1/4 tsp white pepper

1/4 tsp salt

1 tsp rice wine vinegar or regular vinegar

2 tsp chili garlic sauce

Make the chili paste:

1. Take the soaked red chilis (reserve the water), garlic cloves, ginger, and blend (ideally in a small blender jar) until smooth. Add 1-2 tbsp of water at a time, just enough to help get the paste smooth and moving in the jar. Set aside.

Make the sauce:

1. Combine all of the ingredients listed under sauce and set aside.

Mix the batter for the paneer:

1. Combine the all-purpose flour, corn starch, salt, pepper and mix it well. Slowly add the 1/2 cup of water until you get a batter that is neither too thick nor too thin. Add the paneer cubes and coat them well.

2. Heat a small pot and fill it with about 2 inches of oil. Once the oil is hot, use a fork or spoon to individually scoop each cube of paneer into the hot batter Fry the paneer until it is golden brown. Drain on paper towels.

Make The Gravy:

1. In a large skillet or wok, heat 2 tbsp of oil on medium low heat. Add the garlic, ginger, scallion whites and cook for 2-3 minutes until fragrant but not at all browned.

2. Turn the heat up slightly and add the diced onions and bell peppers, and saute until just slightly softened but still crisp. Add 1 tbsp of the chili paste and continue to cook for 2-3 minutes. Add more if you want more spice.

3. Turn the heat to low and when the pan is no longer too hot, add the sauce, 1/2 cup of water and slowly bring it to a slow simmer . As it simmers, mix in the corn starch mixture slowly while stirring so it doesn't clump. If the gravy looks too thick, add a few tbsp of water at a time to get it to a consistency you prefer.

4. Add the paneer, mix well and turn the heat off. Add the cilantro, scallions. Taste for salt, spice, heat and adjust. (you can add more sugar for sweetness, or 1-2 tsp of the chili paste for more spice)