Surabaya's Recipes

Thursday, July 06, 2006

Surabaya's Recipes

Lets start with Paneer Masala!!!

250 gms Paneer
200 gms Fresh Cream
200 gms Tomato Puree
2-3 tblsp Butter
2 tblsp Fenugreek leaves (dried kasuri methi)
1/2 tsp Red chilli powder
1/2 tsp Garam masala powder
2-3 Green Chillies
Salt as per taste

Cooking instructions:
  • Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
  • Add the cream and garam masala powder and cook further for 2-3 minutes.
  • Add the paneer pieces and cook for a minute. Serve hot garnished with coriander.

How To Make Paneer


1 litre Milk
11/2tsp vinegar or 1/2tsp lemon juice or citric acid


  • Boil the milk in a pan.
  • When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring.
  • If citric acid is being used, dissolve it in 2-tbsp water before adding.
  • When milk curdles full turn off the gas and keep aside for 5 minutes.
  • Pour it on to a cotton/muslin cloth and tie it with a tight knot.
  • When all the water is drained from the paneer shape it into a rectangular block.
  • Now place the cloth under heavy weight for 2-3 hours before using it.
  • Note: Do not throw away the leftover water as it can be used for kneading chapati or paratha dough

For cooking tips Click:



6"-7" round dish or 2" high with cover
100g paneer - grated
1 cup shelled peas
2 tbsp. oil
1 medium size onion
1-2 green chillies
1/2" piece ginger
6 tbsp. ready made tomato puree
1/4- red chilli powder
1/2 tsp. cumin powder
1/2 tsp. garam masala powder
Cashewnuts - optional
Salt to taste

  • Grind together onion, green chillies, ginger and fry this masala for 4 to 5 minutes in a non-stick pan.
  • Add tomato puree, garam masala, cumin powder, peas and sprinkle 1 tbsp. water.
  • Now transfer this to a micro dish and micro high for 3 minutes.
  • Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently.
  • Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes.
  • Serve, garnished with fresh coriander and green chili.



250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee)

How to make kadhai paneer:
  • Cut cottage cheese, capsicum in long pieces.
  • Grind onion, tomato, ginger, salt, red chili powder and orange color.
  • Mince cloves and cinnamom.
  • Heat clarified butter in a pan.
  • Add bay leaf, cloves, cinnamon.
  • Then add onion, tomato, ginger paste.
  • Continue cooking it on medium flame till ghee/oil begins to separate.
  • Add paneer and capsicum pieces.
  • Cook on low flame.
  • When the capsicum are done put off the flame.
  • Take off the fire and serve hot.
  • Serve with nan or paranthas..


Palak Paneer


500gms Fresh Palak (Saag)
100gms Paneer
2 Onions grated Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste

How to make sag (palak) paneer:
  • Clean and wash palak (spinach) nicely.
  • Boil the spinach in water and cool it.
  • Now mash it in a mixer.
  • Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
  • Now add onions and fry till golden brown.
  • Add all spices except red chili powder.
  • Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
  • Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
  • Add Paneer pieces to the gravy and cook until done.
  • Take out in a bowl.
  • Just before serving, heat pure ghee in a small pan.
  • Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.
  • Caution: Don't allow chili powder to burn .


Ingredients for indian naan recipe:

4 cups White Flour (Maida)
1/2 tsp Baking powder
1 tsp Salt
1/2 cup Milk
1 tbsp Sugar
1 Egg
4 tbsp Oil
1 tsp Nigella seeds (Kalunji)

How To Make Naan:

  • Sift the flour, salt and baking powder into a bowl and make a well in the middle.
  • Mix the sugar, milk, eggs 2tbsp of oil in a bowl.
  • Pour this into the center of the flour and knead adding water if necessary to form soft dough.
  • Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.
  • About half an before the naan are required, turn on the oven to maximum heat.
  • Divide the dough into 8 balls and allow rest for 3-4 minutes.
  • Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
  • Shape each ball of dough with the palms to make an oval shape.
  • Bake the indian bread naan until puffed up and golden brown. Serve hot.


Navratan Korma

Ingredients for navrattan korma :

3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
150gms - Grated paneer
3 - Tomatoes
2 - Grated onions
1 1/2 tsp -Ginger paste
1 1/2 tsp - Garlic paste
Salt To Taste
1 tsp - Turmeric Powder
1 1/2 tsp - Red chilli powder
1 tsp - Coriander powder
2 tsp - Garam Masala Powder
2 tbsp - Cream
6 tbsp - Vegetable oil
1 tbsp - Ghee
1 cup - Milk / water
1/4 cup - Dry fruits (cashew nuts, raisins)
Coriander leaves for decoration

How to make navrattan korma :
  • Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
  • Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
  • Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
  • Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
  • Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
  • Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
  • Add paneer to the gravy and stir well.
  • Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
  • Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .


Indian Breakfast Recipes








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