Step 1
Mix all the ingredients for Greek Yogurt Raita together in a medium bowl. Set in the fridge to chill.
Step 2
In a large pot, add milk and bring to a boil on medium heat. Stir frequently, scraping the bottom to avoid burning.
Step 3
Once boiled, turn off the heat and add lemon juice. Stir gently to separate cheese curds from whey. Add cold water to stop the cooking process.
Step 4
Drain the curds into a colander and squeeze as much liquid out as possible.
Step 5
Add curds to a cheesecloth and tie to the kitchen faucet to drain for 1-2 hours. The longer you leave it, the firmer the paneer will be. This paneer will last in the fridge for two weeks in an airtight container.
Step 6
Add lemon juice, chilli powder, turmeric and salt to your prepared paneer. Melt ghee into a preheated pan and fry paneer on two sides. Sear until golden brown and set aside.
Step 7
Use the same pan to prepare saag. Add onion and cook until translucent, about 7 minutes.
Step 8
Add ginger garlic paste, mustard seeds and cumin seeds. Cook the raw ginger, garlic and spices for 1-3 minutes. Add garam masala, turmeric, coriander and chilli powder.
Step 9
Use water to deglaze, while scraping the built-up flavours from the bottom of the pan. Blend mixture with a hand blender or food processor.
Step 10
Add blended saag mixture back into a pre-heated pan. Reduce by half for about 10 minutes on medium heat.
Step 11
Add spinach and chopped kale, cook for 5 minutes on medium low, making sure not to burn the greens.
Step 12
Add paneer to the saag and let it heat through for 5 minutes. Add yogurt as a finishing touch, a teaspoon at a time, into the saag.
Step 13
Serve with roti or plain white rice, with a dollop of Greek yogurt raita on the side.