Cheesy Vegetable Rice Bake

1Preheat your oven to 180°C (350°F).

2In a large skillet, melt the butter (2 tablespoons) over medium heat. Add the chopped onions and sauté until they become translucent.

3Add the diced potatoes (2 medium) to the skillet and cook for about 5-7 minutes, stirring occasionally, until they start to soften.

4Stir in the grated carrots (1 cup), diced capsicum (1 cup), and shredded cabbage (1 cup). Cook for another 5 minutes until the vegetables are tender.

5Add the cubed paneer (200 g) and halved cherry tomatoes (1 cup) to the skillet. Cook for an additional 3-4 minutes, allowing the paneer (200 g) to warm through.

6In a large mixing bowl, combine the cooked rice (2 cups) with the sautéed vegetable mixture. Add the chopped coriander leaves (½ cup) and mix well to combine.

7Transfer the rice and vegetable mixture into a greased baking dish. Spread it evenly.

8Top the mixture with the grated cheese (1 cup), ensuring it covers the entire surface.

9Bake in the preheated oven for 20-25 minutes, or until the cheese (1 cup) is melted and bubbly, and the top is golden brown.

10Remove from the oven and let it cool for a few minutes before serving.