Omaha-style Creamy Spinach with Cheese

Ingredients

In this adaptation, the traditional Indian spices are toned down to suit the Midwestern palate. The dish incorporates a creamy sauce to add richness and depth of flavor, which is not typically found in traditional Saag Paneer. Additionally, the cheese used in this recipe is a mild, meltable variety, such as Monterey Jack or Colby, instead of the traditional paneer. We alse have the original recipe for Saag paneer, so you can check it out.

• 500g (1 lb) fresh spinach leaves 500g (1 lb) fresh spinach leaves
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional, adjust to taste) 1/2 teaspoon red chili powder (optional, adjust to taste)
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 200g (7 oz) mild cheese (Monterey Jack or Colby), cut into cubes 200g (7 oz) mild cheese (Monterey Jack or Colby), cut into cubes
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 14g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Wash the spinach leaves thoroughly and blanch them in boiling water for 2 minutes. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the ground cumin, ground coriander, turmeric powder, and red chili powder (if using). Cook for 1 minute to toast the spices.
4. 4.
   Add the blanched spinach leaves to the pan and cook for 5 minutes, stirring occasionally.
5. 5.
   Transfer the mixture to a blender or food processor and blend until smooth.
6. 6.
   Return the blended spinach mixture to the pan and stir in the heavy cream. Cook for an additional 5 minutes, allowing the flavors to meld together.
7. 7.
   Add the cheese cubes to the pan and stir gently until the cheese melts and incorporates into the sauce.
8. 8.
   Season with salt to taste.
9. 9.
   Serve hot with rice or naan bread.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves to remove any dirt or grit. Blanching the spinach helps retain its vibrant green color.
• Cheese — Choose a mild, meltable cheese like Monterey Jack or Colby for a creamy and smooth texture in the dish.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add a pinch of cayenne pepper.
• Serve the dish with a dollop of yogurt on top for a refreshing contrast to the creamy spinach.
• If you prefer a smoother texture, blend the spinach mixture for a longer time.
• Experiment with different types of cheese to find your favorite combination.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Omaha-style Creamy Spinach with Cheese as a main course with steamed rice or alongside warm naan bread. Garnish with a sprinkle of chopped fresh cilantro for added freshness.

Presentation advice

Present the dish in a shallow bowl, allowing the vibrant green color of the spinach to shine through. Place a few cheese cubes on top as a garnish, and serve with a side of rice or naan bread.