Mains Recipes

Vegetable Masala Oats

Vegetable Masala Oats is a delightful blend of hearty oats, vibrant vegetables, and aromatic Indian spices, creating a dish that’s both comforting and nourishing. With its fusion of flavors and textures, this recipe offers a satisfying meal that celebrates the beauty of wholesome ingredients.

Begin by heating a teaspoon of oil in a pan until it shimmers gently. As the oil warms, the fragrance of mustard seeds fills the air, promising a depth of flavor to come. Into this, a slit green chili, fresh curry leaves, and finely chopped ginger are added, infusing the oil with their distinct aromas, creating a fragrant base for the dish. The addition of finely chopped onions brings a natural sweetness, slowly caramelizing in the pan until they turn a golden hue. Then, ripe tomatoes are added, their juices mingling with the onions to form a savory base that will coat every spoonful of oats.

Now, the stage is set for the stars of the dish – a colorful array of vegetables. Vibrant green peas, tender broccoli florets, and crunchy carrots join the pan, each adding their unique flavors and textures to the mix. These fresh, wholesome ingredients promise a burst of goodness in every bite. A medley of spices follows, each adding its own depth and complexity to the dish. Turmeric powder lends its golden hue, while chili powder provides a gentle heat that can be adjusted to taste. Cumin powder, coriander powder, and garam masala add layers of flavor, turning a simple dish into a culinary delight.

As the vegetables simmer in the fragrant spice blend, rolled oats are added to the pan, soaking up the savory goodness and softening to a creamy consistency. With each stir, the oats become infused with the flavors of the vegetables and spices, transforming into a hearty and satisfying meal.

Garnished with freshly chopped coriander leaves and a squeeze of zesty lemon juice, the Vegetable Masala Oats are ready to be savored. For those seeking an extra touch of indulgence, a dollop of creamy yogurt can be added, adding a cool contrast to the warm, comforting flavors of the dish. In just a few simple steps, this recipe celebrates the beauty of natural ingredients, creating a wholesome and flavorful dish that’s perfect for any time of day.

Vegetable Masala Oats

Course Main Course
Cuisine Fusion, Indian
Keyword dinner, lunch box, lunch ideas, masala oats, oatmeal, rolled oats, vegetable oats, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2


  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 1 green chili slit
  • 8-10 curry leaves
  • 1- inch piece of ginger finely chopped
  • 1 small onion finely chopped
  • 1 small tomato finely chopped
  • 1/4 cup green peas
  • 1/2 cup broccoli florets
  • 1 small carrot chopped
  • Salt to taste
  • 1/4 tsp turmeric powder
  • 1/2 tsp chili powder adjust to taste
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/4 tsp garam masala
  • 2.5 cups water
  • 1.5 cups rolled oats
  • Fresh coriander leaves chopped for garnish
  • Lemon juice to taste
  • Optional topping: Yogurt


  • Heat oil in a saucepan over medium heat. Add mustard seeds and let them splutter.
  • Add slit green chili, curry leaves, and chopped ginger. Sauté for a minute until fragrant.
  • Add chopped onion and sauté until translucent.
  • Now, add chopped tomato and cook until it turns soft and mushy.
  • Add green peas, broccoli florets, and chopped carrot. Stir well.
  • Season with salt, turmeric powder, chili powder, cumin powder, coriander powder, and garam masala. Mix until the vegetables are coated with the spices.
  • Pour in water and bring it to a boil.
  • Once the water starts boiling, add rolled oats and stir well to combine.
  • Reduce the heat to low and let it simmer for about 5-7 minutes, stirring occasionally, until the oats are cooked and the mixture thickens to your desired consistency.
  • Once done, turn off the heat. Squeeze some fresh lemon juice over the oats and mix well.
  • Serve the vegetable masala oats hot, garnished with chopped coriander leaves. Optionally, top each serving with a dollop of yogurt for extra creaminess.


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