Indian Masala Oats (Savory Oatmeal)
User Reviews
4.9
Indian Masala Oats (Savory Oatmeal)
Description
This recipe begins by sautéing cumin seeds in ghee or oil to release their fragrance, followed by cooking diced onion, green chili, ginger, and garlic until translucent. Tomatoes and a blend of ground spices including turmeric, Kashmiri red chili powder, and garam masala are stirred in to form a spice base. Mixed vegetables such as carrots, peas, and beans are added with steel-cut oats and water. The mixture is then pressure-cooked to tenderize the oats and infuse them with the masala flavors.
The dish is finished with stirred-in lime juice to add acidity and freshness, and garnished with cilantro leaves. The texture combines the chewiness of steel-cut oats with the softness of cooked vegetables, resulting in a balanced savory porridge.
Indian Masala Oats serve as a wholesome option for meals any time of day, providing warmth and depth of flavor. Variations include adding curry leaves and mustard seeds for a more Upma-like dish or including cashew nuts sautéed with cumin seeds to add crunch.
When using quick-cooking steel-cut oats, reduce pressure cooking time accordingly to prevent overcooking. The recipe can also be adapted for stovetop cooking with rolled oats, adjusting water ratios and cooking duration.
Ingredients
- 1 tablespoon ghee use oil for vegan, or oil
- 1 teaspoon cumin seeds aka Jeera
- 1 green chili pepper diced, optional
- 1 cup onion diced
- 1 teaspoon ginger grated
- 1 teaspoon 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 tablespoon lime juice
- cilantro to garnish, leaves
Spices
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon Kashmiri red chili powder or paprika, adjust to taste
- 1/2 teaspoon garam masala
- 1 teaspoon salt adjust to taste
Instructions
- Start the instant pot in sauté mode and heat it. Add ghee/oil, then add cumin seeds and let them sizzle.
- Now add the green chili, onion, ginger and garlic. Sauté for 2-3 minutes until onion are translucent.
- Add tomato and spices. Mix well.
- 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.
- Change the instant pot setting to pressure cook (manual) mode for 8 minutes at high pressure.
- 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.
- Open the lid and add the lime juice. Mix well.
- Garnish with cilantro leaves and enjoy with a dollop of yogurt.
Stovetop Method
- To make this recipe on stovetop, I recommend to use rolled oats. For every cup of rolled oats, add 2 cups of water.
- 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.
Notes
- Use quick-cooking oats for a shorter pressure cooking time of 5 minutes.
- To mimic Upma, sauté curry leaves and mustard seeds at the start with cumin seeds.
- Add cashews by frying them with cumin seeds before adding other ingredients for extra texture.
- Stovetop method uses rolled oats with a water ratio of 1:2, cooking until oats are tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 674mg | 28% |
| Potassium | 305mg | 6% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 4850IU | 97% |
| Vitamin C | 18mg | 20% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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