Garden Veggie Rice in Desi Makhni Curry

1. Make the Herb Rice Wash and soak the rice for 10–15 minutes. In a pan, heat butter/ghee and add bay leaf. Add the soaked rice, salt, and herbs. Sauté lightly. Pour water, cover, and cook on low flame until rice is fluffy. Remove bay leaf and fluff with a fork.

Prepare the Sautéed Vegetables Heat butter or oil in a pan. Add all the chopped vegetables and sauté on medium-high heat. Season with salt, pepper, and herbs. Cook until vegetables are slightly tender yet crunchy.

Make the Makhni Cream Sauce Heat butter in a pan and add chopped onions. Cook until soft. Add ginger-garlic paste and sauté. Add tomato puree, red chilli powder, turmeric, and salt. Cook till the masala releases oil. Add cashew paste/cream and mix. Stir in milk or fresh cream to make it silky and creamy. Add garam masala and simmer for 2 minutes.

Assembling the Comfort Bowl Place a layer of warm herb rice. Top with colourful sautéed vegetables. Generously drizzle the creamy makhni sauce over the top. Garnish with herbs or a swirl of cream