UBS In Person Cooking Class: Pepper Crusted Tuna Steaks, Roast Pepper Aioli

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.

Saag Paneer; Spiced Spinach with Fried Paneer Cheese

Serves 4

2 cloves

¼ teaspoon coriander seeds

Half the seeds of 1 cardamom pod

A pinch of black mustard seeds

¼ tsp ground turmeric

1 tablespoon olive oil or ghee

6 ounces Paneer or Halloumi Cheese, cut into 1-inch cubes (about 1½ cups)

4 garlic cloves, finely chopped

1 teaspoon minced fresh ginger

1 green serrano chile, minced

¼ teaspoon cumin seeds

1 onion, diced

Kosher salt, freshly ground black pepper, and red pepper flakes

¾ pound baby spinach, or 2 large bunches of mature spinach, stems removed,washed and dried

¼ cup plain yogurt

Squeeze fresh lemon or lime juice

1. Pound spices to a fine powder using a mortar and pestle (or grind in a spice grinder). Add ground turmeric to mixture.

2. Heat a heavy-bottomed pan over medium-high heat and add oil. When the pan is hot, add cheese, browning on all sides for about 6 – 9 minutes. When crispy and golden, transfer to a paper towel lined plate and lower heat.

3. Add garlic, ginger, chili, and cumin. Cook for 1 minute, stirring now and then. Add onion and cook, stirring occasionally, until soft and translucent, about 7 minutes. Turn down the heat if the onion starts to brown. When the onions are done, season with salt, pepper, and red pepper flakes, and stir in the ground spices from step one; cook 1 minute until aromatic.

4. Add spinach and cook until it is wilted, about 4 minutes. Stir in the browned paneer and yogurt and cook for another 1 or 2 minutes. Taste for salt and adjust as needed. Finish the dish with a squeeze of lemon or lime juice.