Enjoyed a beautiful Fine Dine experience at home with this elegant recipe. Since my mom is vegetarian, Hubby came up with a mouth watering recipe. It was so yum that his super impressed father in law was caught red handed licking his fingers haha. Here's the recipe - 
For green Chilli Chutney stuffing - 1 cup cilantro, 1 cup mint, 2 garlic cloves, 2 green chillies, a piece of ginger, salt and 1 tsp cumin seeds. Grind it well. Add water if you need but don't make it too thin. 
For Pasanda - 250gms Malai paneer, salt- pepper to taste. Cut paneer into big chunks. Slit a chunk right in the middle to make it like a pocket and stuff it with green chilli Chutney. Place it on the grill pan for 3-4 mins each side. Make sure that it leaves some grill marks on the paneer pieces. Keep it aside.
For Makkhanwala sauce - 1 cup sliced tomatoes, 1 tbsp garlic, 1 tbsp ginger, 2 Tbsp Cashew nuts, 1 cup green pepper, 2 Tbsp butter, 2 Tbsp cream, 1 tsp coriander powder, 1 tsp kashmiri red chilli powder, 1 tsp roasted fenugreek powder and 1 tsp Garam Masala. Place all the ingredients except the dry spices, cream and butter in a saucepan. Add 4 cups of water and bring it to boil. Once cooled. Put it in a blender and make a smooth paste. Strain it and put it back in the saucepan. Now add the dry spices with cream and butter and simmer it for 4-5 mins. Make sure that the sauce is smooth and thick. Your Makkhanwala sauce is ready.
Pesto-Papaya salad - two big slices of Papaya diced into small pieces, 1tsp garlic powder, 1 tbsp olive oil, half a cup chopped carrots, half a cup chopped green onions, half a cup chopped tomatoes, 2 Tbsp pesto ( for pesto please refer my Tarte Au Soleil Recipe). Mix everything in a salad bowl. 
I love the art of plating. Enjoyed styling this dish with a spiral Makkhanwala sauce. Took a small wooden skewer and inserted two stuffed paneers on both sides. Filled the middle spiral region with salsa and placed the paneer stick in the middle. Super easy, elegant and yummy food is served. Enjoy with a glass of wine!!