Healthy Palak Paneer Recipe – Steak-Style & IBS Friendly
This healthy palak paneer recipe transforms traditional sabzi into a steak-style plate with grilled paneer and vibrant spinach sauce. No cream, no onion, no garlic — just healing ingredients that support digestion, weight loss, and gut health.
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.
- Blanch spinach, then blend with coriander, ginger, and spices.
- Sear paneer slabs in a pan with cumin seeds.
- Cook spinach sauce in same pan.
- Assemble dish and garnish with lemon or seeds.