1 Delicious Palak Paneer Recipe – A Healthy Steak-Style Twist!
This healthy palak paneer recipe is my favorite. You know those days when you want something that feels indulgent, but doesn’t weigh you down? That’s exactly what this Healthy Palak Paneer Steak-Style recipe is all about. Crispy outside, soft inside, and drenched in a rich green spinach marinade — it’s clean, delicious, and totally IBS-friendly.
I started making this when I was trying to reduce my spice load, ditch heavy masalas, and still make paneer feel like a celebration. What came out of it was this pan-seared, steak-style version that looks fancy but is honestly the easiest paneer dish I’ve ever made.
Why You’ll Love This Palak Paneer Steak Recipe
✔ High Protein, Low Carb – Great for vegetarians focusing on clean eating
✔ No Onion, No Garlic – 100% satvik and gentle on digestion
✔ Quick & Easy – Ready in under 30 minutes
✔ Tastes Gourmet – Like a restaurant-style starter, made at home
✔ Pairs Beautifully – With high-protein dal, curd, salad, or roti
Ingredients You’ll Need (Serves 2)
| Ingredient | Quantity |
|---|---|
| Paneer (cut into thick steaks) | 100g |
| Spinach (palak) leaves | 1 cup |
| Ginger | 1 inch (10g) |
| Green Chilies | 1–2 (adjust to taste) |
| Coriander Leaves | Handful (10g) |
| Turmeric Powder | ¼ tsp |
| Salt | To taste |
| Olive Oil or Ghee | 1 tbsp |
How to Make Healthy Palak Paneer (Steak Style)
🔸 Step 1: Blanch the Spinach
Wash spinach thoroughly
Blanch in hot water for 1–2 minutes
Immediately transfer to ice-cold water to retain the vibrant green color
🔸 Step 2: Make the Marinade
In a blender, add:
Blanched spinach
Ginger
Green chilies
Coriander leaves
Salt
¼ tsp turmeric
Blend into a smooth, thick paste. This is your flavor-packed, gut-friendly marinade.
🔸 Step 3: Marinate the Paneer
Cut paneer into thick steak-like slices
Coat generously with the green marinade
Let it sit for at least 10–15 minutes (the longer, the better)
🔸 Step 4: Pan-Fry to Perfection
Heat a non-stick pan or skillet with olive oil or ghee
Gently place each marinated paneer piece into the pan
Cook for 2–3 minutes per side, until golden and slightly crisp
Serving Ideas
You can enjoy this palak paneer steak as:
A clean appetizer with mint chutney
A main dish with high-protein dal + curd + salad
A lunchbox option with roti or quinoa
Or wrapped in a lettuce leaf for a protein-packed low-carb snack
Ayurvedic & Nutritional Benefits
Spinach (Palak): High in iron, magnesium, and fiber — supports energy, gut health, and hormonal balance
Paneer: Excellent source of vegetarian protein and healthy fats — great for muscle maintenance and satiety
Turmeric: Natural anti-inflammatory and digestive aid
Ginger & Coriander: Boost digestion and soothe the stomach
Healthy Palak Paneer Steak
Equipment
- 1 Non Sticky Pan with Lid
- 1 Mixing bowl
- 1 Blender
Ingredients
- 100 g Paneer(Cottage Cheese ) fresh paneer, cut into thick slices
- 1 cup spinach leaves
- 10 g ginger
- 10 g green chili
- 10 g fresh coriendar
- 1 tsp Turmeric
- 1 tsp Red Chili Powder For color
- Salt To taste
- 1 tbsp Olive oil
Instructions
- Wash spinach leaves thoroughly.
- Blanch spinach in hot water for 2 minutes, then immediately transfer to ice-cold water.
- In a blender, add blanched spinach, ginger, green chilies, coriander leaves, and a little water. Blend into a smooth paste.
- Add salt and turmeric powder to the paste and mix well.
- Cut paneer into thick slices.
- Coat each paneer piece with the prepared spinach marinade.
- Let it rest for 10–15 minutes.
- Heat oil or butter in a pan over medium heat.
- Pan-fry the marinated paneer slices for 2–3 minutes on each side until golden brown.
- Serve hot with curd, salad, or high-protein dal.
Notes
- No garlic, no onion — perfect for Ayurvedic and IBS-friendly diets.
- Blanching and shocking the spinach preserves its rich green color.
- You can use butter for a richer flavor or oil for a lighter version.
- For extra crispness, use a cast iron or nonstick pan.
- Pairs beautifully with moong dal or cucumber salad.
Nutrition Info (Per Serving)
| Nutrient | Approx. Value |
|---|---|
| Calories | 220 kcal |
| Protein | 14g |
| Fats | 16g |
| Carbs | 5g |
| Fiber | 3g |
Notes & Tips
Use fresh homemade paneer for a softer texture
Use ghee if you want a richer flavor and Ayurvedic gut benefit
For extra crispness, cook on cast iron or a grill pan
To make it more filling, layer on a sprouted moong salad or pair with dal
FAQs – Healthy Palak Paneer Recipe (Steak Style)
Q1: Is palak paneer good for weight loss?
Yes. Spinach is low in calories and high in fiber, while paneer provides protein and healthy fats that keep you full for longer.
Q2: Does pan-frying paneer make it unhealthy?
Not if you use minimal oil or ghee. Pan-frying adds a crisp texture and flavor without compromising health — especially compared to deep frying.
Q3: Can I eat this recipe during IBS or digestion issues?
Yes. This recipe is free from onion, garlic, and heavy spices, making it light and gentle for those with IBS or gut sensitivity.
Q4: Is blanching spinach necessary?
Yes. It removes excess oxalates and helps preserve the bright green color, making spinach easier to digest and visually appealing.
Q5: What’s the best way to complete the meal?
Serve it with high-protein moong dal, a bowl of curd, and a cucumber-carrot salad for a complete, balanced, gut-healing vegetarian meal.
You can Also Try :-Quick Kerala fish curry