Chef Devan Rajkumar’s dedication and professionalism for his craft as a culinary and food expert is evidenced by his relentless passion and ambition to become one of the best in the food service industry. He is fiercely committed to food at the highest level with compelling authenticity. His love for food and quest to showcase his talent is observable with his natural exuberance and knowledge when he in engaged in preparing a menu, demonstrating for the public, competing in live culinary challenges, working the line in various restaurants, catering high-end events, food styling or performing on TV. A review of the numerous events he has participated in reveals his symbiotic connectivity and love for all things food related. Chef Devan continues to expand his knowledge of food by travelling extensively to broaden his palate.

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PREP10 min
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Cooking2 h 30 min
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Ready in2 h 40 min







  1. Step
    Mix all the ingredients for Greek Yogurt Raita together in a medium bowl. Set in the fridge to chill.
  2. Step
    In a large pot, add milk and bring to a boil on medium heat. Stir frequently, scraping the bottom to avoid burning.
  3. Step
    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.
  4. Step
    Drain the curds into a colander and squeeze as much liquid out as possible.
  5. Step
    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.
  6. Step
    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.
  7. Step
    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.
  8. Step
    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.
  9. Step
    Add blended saag mixture back into a pre-heated pan. Reduce by half for about 10 minutes on medium heat.
  10. Step
    Add spinach and chopped kale, cook for 5 minutes on medium low, making sure not to burn the greens.
  11. Step
    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.
  12. Step
    Serve with roti or plain white rice, with a dollop of Greek yogurt raita on the side.


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