Veg Masala Oats Porridge

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Veg masala oats porridge is a palate pleasing breakfast recipe that can be made easily by boiling the oats with some veggies and spices.

The Indian breakfast version of oats is nutritious, even more so with the addition of vegetables like carrots, onions etc with a dash of garam masala.

Those who are not fond of sweet oats, this can be the best replacement for those. Full of goodness of oats and veggies, it is super easy to make. If you are wondering how to make it, simply boil it in pressure cooker and follow our elaborated step by step for further details. This can be a great alternative to regular plain oats.

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • 1/2 cup - quick cooking oats
  • 1/4 cup - vegetables (I used carrot and peas)
  • 1 - small-sized onion (finely chopped)
  • a generous pinch of turmeric powder
  • 1/2 tsp - red chilli powder
  • 3/4 tsp - garam masala powder
  • 1 tsp - coriander leaves
  • 1/4 tsp - pepper powder
  • 1 cup - water (adjust accordingly)
  • salt as required

How to Make Veg Masala Oats Porridge

  • Dry-roast the chopped onion in a non-stick pan until it shrinks.
  • Add the oats and roast until you get an aroma.
  • In the meantime, pressure-cook the vegetables separately until soft and slightly mushy (2 whistles).
  • Add the cooked vegetables, water, red chilli, turmeric, garam masala powder and salt to the oats.
  • Cook on medium flame for 3 minutes until the oats become soft. Add more water if required.
  • Boil for a while, then use a ladle/masher to mash the ingredients well (depends on how you want the vegetables to be).
  • Cook for 2 more minutes until the preparation gets a porridge-like consistency.
  • Add chopped coriander leaves and pepper powder and switch off the flame.
  • Garnish with raw onions.
  • Serve hot.
  • Recipe courtesy: Sharmi's Passions