Masala Oats
Masala Oats blooms spices in sauce, then simmers the main ingredients until tender and coated.
About This Recipe
Masala Oats gets its depth from blooming spices or curry paste before simmering.
Add delicate ingredients near the end so they stay tender and bright.
Ingredients
- ✓1 cup rolled oats ( (read notes for substitutes))
- ✓3½ cups water ( (more if required, 3 cups for IP))
- ✓¼ cup onions (chopped (optional))
- ✓½ cup tomatoes ( (chopped and deseeded or pureed))
- ✓½ cup carrots ( (fine chopped))
- ✓¼ cup green beans ((fine chopped))
- ✓¼ cup green peas
- ✓¼ cup sweet corn ( (optional))
- ✓¾ teaspoon (½ inch) ginger ((crushed or chopped))
- ✓¾ teaspoon (2 cloves) garlic ((crushed or chopped))
- ✓1 green chili ((slit or chopped, Optional))
- ✓1 to 2 tablespoons ghee ( or oil)
- ✓½ to ¾ teaspoon cumin seeds
- ✓1/8 teaspoon turmeric
- ✓½ to ¾ teaspoon Kashmiri red chili powder ( (for low heat use ¼))
- ✓½ to ¾ teaspoon garam masala
- ✓1 teaspoon salt
- ✓1 medium lemon ((to serve))
- ✓2 tablespoons coriander leaves ( (chopped))
Ingredient Notes
- Spices or paste: Bloom spices or curry paste to deepen flavor.
- Sauce: Coconut milk, tomato, yogurt, or broth creates the body.
- Protein or vegetables: Cut pieces evenly so they simmer at the same speed.
- Fresh finish: Herbs, citrus, or onion can brighten the final dish.
Instructions
- 1
Heat ghee or oil in a pot and add cumin seeds. When they begin to sizzle, add the onions and green chili. Saute until light golden.
- 2
Add the ginger garlic and saute for a minute until aromatic.
- 3
Add the tomatoes and saute until soft and mushy. Stir in the spices – chili powder, turmeric and garam masala.
- 4
Stir in the veggies – carrots, peas, beans and corn. Stir fry for a minute.
- 5
Pour water and increase the heat to bring it to a rolling boil. Reduce the heat to medium and let cook until the veggies are slightly tender, for 3 to 4 mins.
- 6
Stir in oats. Cook uncovered until the oats soften and the masala oats turn thick. If it is too thick you may add little hot water to adjust the consistency.
- 7
Turn off when it is of pouring consistency yet thick. Add salt to taste. Taste test and add more garam masala if you want.
- 8
Cool down a bit & stir in the lemon juice. Garnish masala oats with coriander leaves before serving.
- 9
Perform all the steps same on a saute mode until you pour water. Stir in the oats and pressure cook for 2 mins on porridge mode. Wait for the pressure to release naturally for 5 to 6 mins. Release the rest manually. Add salt and stir well.
- 10
Pour lemon juice before serving and garnish with coriander leaves.
Katy’s Kitchen Tips
- Cook aromatics until fragrant.
- Bloom spices or paste before simmering.
- Add delicate vegetables near the end.
- Finish with herbs, citrus, or a little cream if needed.
Variations and Substitutions
- Vegetable add-in: Add spinach, peas, potatoes, cauliflower, or peppers.
- Creamier sauce: Stir in yogurt, cream, or coconut milk near the end.
- Extra heat: Increase chili, ginger, or curry paste.
- Fresh finish: Add cilantro, lime, or sliced onion before serving.
What to Serve With Masala Oats
Serve Masala Oats with rice, naan, roti, cucumber salad, chutney, or fresh herbs.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Raw spices: Spices need a short bloom to taste rounded.
- Boiling dairy: Yogurt or cream can split over high heat.
- Overcooked vegetables: Add quick-cooking vegetables near the end.
- Flat finish: Herbs, citrus, or salt can bring the sauce back into balance.
FAQ
Can I make Masala Oats ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 325 kcal
- Carbohydrates: 51 g
- Cholesterol: 19 mg
- Fiber: 11 g
- Protein: 9 g
- Sodium: 1318 mg
- Sugar: 9 g
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g