Ingredients
Serves 4
Steel cut oats - 1.5 cups
Water - 2 cups, plus 2 tbsp
Potato - 1/2 cup, diced
Carrots - 1/2 cup diced
Beans - 1.2 cup, diced
Peas - 1/2 cup
Garam masala - 3/4 tsp
Salt - 1.25 tsp
Cayenne - 1/4 tsp
Thai chili - 1, slit
Ginger - 1/2 tsp, chopped fine
Onions - 1/2 cup, Diced
Oil - 1 or 2 tbsp
Cumin - 1/2 tsp
Fennel - 1/2 tsp
Red chillies - 2, torn
Mustard seeds - 1/2 tsp
Asafoetida - 1/8 tsp
Curry leaf - 1 sprig
Cilantro 1-2 tbsp chopped
Mint - 1 tbsp, chopped
Method
In a non-stick pan heat oil Add the red chillies, mustard, cumin, curry leaf, green chili, asafetida, and fennel seeds. Add the onion, beans, carrots, and potato, Sauté for 2 minutes. Sprinkle a couple of tbsp water and sauté for another 3 minutes till all vegetables are cooked. Add in the tomatoes, continue cooking for couple of minutes.
Add the frozen peas, corn, salt, turmeric, cayenne, garam masala, and oats. Sauté for a minute. Add the water and simmer for 4-5 minutes. Stir in chopped mint. Let it cook for 5 minutes. Switch off the flame. Cover with a lid and leave it for 3-5 minutes to fluff up.
Serve in individual bowls, garnish with cilantro. Serve.
Here are quick links for the recipes we shared today for National Oatmeal Month. Make sure to check these and try them.
Blueberry Pecan Baked Oatmeal Kate's Recipe Box
Overnight Maple Oatmeal Jolene’s Recipe Journal
Banana Bread Baked Oatmeal Cheese Curd In Paradise
Low Carb Oatmeal Raisin Cookies Palatable Pastime
Masala Oats Magical Ingredients (You are here!)
Yellow Cake Baked Oatmeal Karen’s Kitchen Stories
Sour Cream & Raisin Oatmeal Squares Savory Moments
Apple Cinnamon Oatmeal Kathryn's Kitchen Blog
Chocolate Chip Pecan Granola Bars Family Around the Table
Cranberry Orange Baked Oatmeal Hezzi-D's Books and Cooks
Oatmeal Kiss Cookies A Little Fish in the Kitchen
Mixed Berry Oatmeal Bars Making Miracles
Overnight Slow Cooker Ice Cream Oatmeal The Spiffy Cookie
Leftover Oatmeal Muffins A Day in the LIfe on the Farm
Lavender Blueberry Chia Seed Oatmeal Our Sutton Place
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