PALAK PANEER - 2 VERSIONS

I made the jain gravy version some days back and while tasting this nobody at home could make it out. It was like regular palak paneer.
NOTE: If health conscious, fresh cream can be substituted with milk. Adding milk gives a creamy texture to the gravy. I would prefer to have this gravy without using ginger .

INGREDIENTS:

Palak - 2 bunches
Paneer - 200 gms
Crushed Kasuri methi - 1/2 tsp. (optional)
Cumin seeds - 1/2 tsp.
Salt - as per taste
Butter or Oil - 2 tablespoons
Fresh cream - 2 tablespoons OR boiled milk - 1/4 cup
Garam masala - 1 tsp.
Coriander powder - 1 teaspoon

VERSION - 1
FOR THE JAIN GRAVY:

Grated Pumpkin (yellow) - 1 cup
Green chillies - 3 or 4
Grated ginger - 1/4 tsp.(optional)

VERSION - 2
FOR THE REGULAR GRAVY :

Onion - 1
Garlic - 3 pods
Green chillies - 3 or 4
Grated ginger - 1/4 tsp.(optional)


METHOD:

Clean the palak and take out the leaves. Discard the stem. Blanch(Put in hot boiling water for 2 minutes, drain completely and run under cold water) the palak and grind it to a puree.

Grind the items given for the gravy (JAIN OR REGULAR) to a fine paste. Heat butter, and temper with cumin seeds add the ground paste and saute till the raw smell is diffused. Now add the palak puree, coriander powder, garam masala and salt. Mix well and saute for 2 or 3 minutes.

Wash the paneer and dice them into medium-sized cubes. Soak it in boiling water for 2 minutes, drain completely and add it to the palak. Saute in low flame for 5 minutes. Add crushed kasuri methi. Pour in fresh cream or boiled milk and give it JUST ONE BOIL. Serve hot with any Indian flat bread.