UBS IN PERSON Cooking Class: Indian Butter Tofu

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.

Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID.

Tofu Makhani

Sarah Copeland

Serves 4 - 6

2 tbsp fresh lemon juice

1 tbsp ground cumin

1 heaping tbsp + 1 tsp ground turmeric

1 tbsp water

2 (14oz) packaged firm tofu

8 tbsp ghee or unsalted butter (1 stick)

2 yellow onions, peeled and diced

1 tsp ground chile powder, such as cayenne or Kashmiri

3 tbsp peeled and minced fresh ginger

4 garlic cloves, minced

1 (28oz) can whole peeled tomatoes

1 cinnamon stick

1 tsp garam masala

1 -2 tsp paprika

½ tsp fenugreek

1 ½ tsp fine sea salt

1 ½ cups heavy cream or full fat coconut milk

3 scallions, thinly sliced on the bias

¼ cup cilantro leaves and tender stems

For serving

Naan or Basmati Rice

Yogurt

1. ​In a large bowl, whisk the lemon juice, cumin and 1 heaping tablespoon turmeric with 1 tablespoon water to make a thin paste. Drain and pat the tofu dry then cut it into 1-inch cubes. Add it to the turmeric marinade, gently stirring to coat. Set aside at room temperature while you prepare the remaining ingredients, or cover and refrigerate for up to 1 day.

2. In a large pot over medium heat, melt the butter. Add the onions and chile powder, and cook, stirring frequently, until onions are translucent, about 5 minutes. Lower the heat, add the ginger and garlic and cook, stirring occasionally, until the onions are starting to brown, about 5 minutes.

3. Add the tomatoes and their juices, gently crushing the tomatoes with your hands as you go. Add the cinnamon stick, ground spices and sea salt along with the remaining 1 teaspoon turmeric. Cook until the tomatoes and onions break down and the sauce is the consistency of a thick ragù, about 10 minutes. Blend with an immersion blender, or transfer to a blender and purée until smooth. Return to the pot.

4. Gently stir in the cream and the tofu and its marinade. Simmer over low heat, uncovered, until the tofu has taken on the color of the sauce and is flavored all the way through, about 5 minutes. Stir occasionally but gently, so the tofu doesn’t fall apart. Transfer the tofu and sauce to a deep platter or large shallow serving bowl and sprinkle with scallions and cilantro. Serve with warm naan, rice, yogurt and cucumbers.

Raita

1 medium hothouse or 2 small Persian cucumbers, seedless, peeled if waxy

Kosher salt

1 cup full fat Greek or strained yogurt

¼ tsp garam masala

¼ tsp cumin

¼ tsp coriander

Handful fresh cilantro leaves, chopped

1 scallion, white parts only, minced

1 small chili, minced (optional)

1 tbsp chopped fresh mint

1. Grate the cucumber on large holes of a box grater or chop finely; mix with a pinch of salt and transfer to a clean kitchen towel to squeeze out excess moisture.

2. Combine the yogurt with the spices and beat with a fork until well mixed. Add the cucumber, cilantro, scallion, chili, and mint; mix with a spoon or rubber spatula until combined. Taste and adjust seasoning.