Name: White Rabbit
Yield: Serves 4
Cuisine: India
Ingredients: 1 tablespoon fresh lemon juice; 1 jalapeño pepper, seeded; 2 tablespoons vegetable oil; 1 tablespoon sweet paprika; 1 teaspoon ground coriander; ½ teaspoon cayenne pepper, or more to taste; ½ teaspoon salt, or more to taste; 1 tablespoon vegetable oil; ¼ teaspoon salt; 3 tablespoons chopped fresh mint or additional cilantro; 3 tablespoons chopped fresh cilantro; 2 pieces (each 1 pound) extra-firm tofu; ¾ cup plain whole-milk yogurt ¼ cup heavy (whipping) cream or sour cream; 3 tablespoons unsalted butter, melted; 1 scallion, both white and green parts, trimmed and coarsely sliced; 1 tablespoon fresh lemon juice, or more to taste; 1 to 2 jalapeño peppers or other hot peppers, seeded; 3 cloves garlic, sliced; 1 piece (1 inch) peeled fresh ginger, sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

This ingenious recipe was inspired by Manu Mehta, executive chef at the Sheraton Rajputana hotel in Jaipur. Mehta caters to a large vegetarian clientele, so he created a meatless version of the local barbecue, sula—literally rabbit. He makes the dish with paneer (a white Indian cheese) instead of the traditional game—hence the nickname “white rabbit.” Paneer is a soft but solid cheese, not unlike farmer’s cheese or