Ingredients
- Rolled Oats: 1 cup. The heart of our dish, providing a creamy texture and wholesome goodness. Rolled oats cook quickly and offer a lovely bite.
- Water or Vegetable Broth: 2 cups. The liquid base for cooking the oats. Vegetable broth enhances the savory flavor profile, but water works perfectly well too.
- Onion: 1 medium, finely chopped. Forms the aromatic foundation of the masala, adding sweetness and depth.
- Tomato: 1 medium, finely chopped. Adds a tangy sweetness and moisture to the masala, creating a rich base.
- Green Bell Pepper: ½ cup, finely chopped. Contributes a slightly sweet and grassy flavor, along with a satisfying crunch.
- Carrot: ½ cup, finely chopped. Adds sweetness, color, and a pleasant texture to the dish.
- Green Peas: ½ cup, fresh or frozen. Bring a pop of sweetness and vibrant green color. Frozen peas are convenient and work just as well.
- Ginger-Garlic Paste: 1 tablespoon. Aromatic powerhouse that infuses the dish with warmth and pungent flavor. Freshly made is best, but store-bought works too.
- Mustard Seeds: 1 teaspoon. Adds a nutty and slightly pungent flavor when tempered in hot oil.
- Cumin Seeds: 1 teaspoon. Earthy and warm, cumin seeds enhance the savory notes of the masala.
- Curry Leaves: 8-10 leaves. Fragrant and citrusy, curry leaves lend a distinct South Indian aroma to the dish.
- Turmeric Powder: ½ teaspoon. Adds a warm, earthy flavor and vibrant yellow color, also known for its anti-inflammatory properties.
- Red Chili Powder: ½ – 1 teaspoon (adjust to taste). Provides heat and a vibrant red color. Adjust the quantity based on your spice preference.
- Coriander Powder: 1 teaspoon. Earthy and slightly citrusy, coriander powder adds depth and aroma.
- Garam Masala: ½ teaspoon. A blend of warm spices that adds complexity and a rich, aromatic finish.
- Vegetable Oil: 2 tablespoons. Used for tempering spices and sautéing vegetables. Any neutral cooking oil will work.
- Fresh Coriander Leaves: 2 tablespoons, chopped. For garnish, adding freshness and a vibrant green touch.
- Salt: To taste. Enhances all the flavors and balances the dish.
- Lemon Juice: 1 teaspoon (optional). Adds a touch of brightness and acidity to finish the dish.
Instructions
- Prepare the Vegetables: Wash and finely chop all the vegetables – onion, tomato, bell pepper, and carrot. Keep them ready. If using frozen peas, thaw them slightly. Measure out the ginger-garlic paste and keep the spices ready as well.
- Temper the Spices: Heat vegetable oil in a pan or pot over medium heat. Once the oil is hot, add mustard seeds. Let them splutter.
- Add Aromatics: Add cumin seeds and curry leaves. Sauté for a few seconds until fragrant. Be careful not to burn the spices.
- Sauté Onions: Add the chopped onions and sauté until they turn translucent and light golden brown. This might take about 3-4 minutes. Stir occasionally to ensure even cooking.
- Add Ginger-Garlic Paste: Add the ginger-garlic paste to the pan and sauté for about a minute until the raw smell disappears. This step is crucial for a flavorful masala.
- Sauté Tomatoes: Add the chopped tomatoes and cook until they become soft and pulpy. This will form the base of our masala. You can mash them slightly with the back of a spoon to speed up the process.
- Add Dry Spices: Add turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for about 30 seconds to a minute, or until the spices release their aroma. Be careful not to burn the spices; reduce the heat if necessary.
- Add Vegetables: Add the chopped bell pepper and carrot to the pan. Sauté for 2-3 minutes, allowing them to soften slightly.
- Add Peas and Salt: Add the green peas (fresh or thawed frozen) and salt to taste. Mix well with the masala and vegetables.
- Add Oats and Liquid: Add the rolled oats to the pan. Pour in water or vegetable broth. Mix everything well to ensure there are no lumps and the oats are evenly incorporated.
- Cook the Oats: Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 5-7 minutes, or until the oats are cooked and have absorbed most of the liquid. Stir occasionally to prevent sticking to the bottom of the pan. The oats should become creamy and the vegetables tender.
- Check Consistency: Check the consistency of the oats. If you prefer a slightly thinner consistency, you can add a little more hot water or broth and cook for another minute or two.
- Garnish and Serve: Once the oats are cooked to your desired consistency, remove from heat. Stir in fresh coriander leaves. If you like a tangy touch, squeeze in a teaspoon of lemon juice (optional).
- Serve Hot: Serve the Masala Vegetable Oats hot. It’s best enjoyed immediately while it’s warm and flavorful. You can garnish with a few extra coriander leaves if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 300
- Protein: 10 grams