Indian Masala Oats (Savory Oatmeal)
Masala Oats is a savory oatmeal breakfast porridge cooked with lots of vegetables and aromatic Indian spices. A healthy & delicious vegan breakfast recipe.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp Ghee or Oil (use oil for vegan)
- 1 tsp Cumin seeds (Jeera)
- 1 Green Chili Pepper (diced, optional)
- 1 cup Onion (diced)
- 1 tsp Ginger (grated)
- 1 tsp Garlic (minced)
- 1/2 cup Tomato (chopped)
- 1.5 cup Steel-cut Oats
- 3.5 cup Water
- 2 cup Mixed vegetables (Carrots, Green Beans, Peas, Corn, Edmame, frozen or fresh)
- 1 tbsp Lime juice
- Cilantro leaves (to garnish)
- 1/2 tsp Ground Turmeric (Haldi powder)
- 1/2 tsp Kashmiri red chili powder (or paprika, adjust to taste)
- 1/2 tsp Garam Masala
- 1 tsp Salt (adjust to taste)
Instructions
- 1
Start the instant pot in sauté mode and heat it. Add ghee/oil, then add cumin seeds and let them sizzle.
- 2
Now add the green chili, onion, ginger and garlic. Sauté for 2-3 minutes until onion are translucent.
- 3
Add tomato and spices. Mix well.
- 4
Add the mixed vegetables, oats and water. Mix well. If anything is stuck to the bottom of the pot, deglaze it. Press Cancel and close the lid with vent in sealing position.
- 5
Change the instant pot setting to pressure cook (manual) mode for 8 minutes at high pressure.
- 6
When the instant pot beeps, do a 10 minute NPR. This means let the pressure release naturally for 10 minutes, then release the pressure manually.
- 7
Open the lid and add the lime juice. Mix well.
- 8
Garnish with cilantro leaves and enjoy with a dollop of yogurt.
- 9
To make this recipe on stovetop, I recommend to use rolled oats. For every cup of rolled oats, add 2 cups of water.
- 10
Follow the above steps for cooking the masala oats on the stovetop in a large pan. But, after adding the oats and water, cook them covered for 10-15 minutes on medium-low heat or till they have cooked completely and reached the desired consistency.