Rolled Oats Vegetable Recipe – Easy Indian Pav Bhaji Style

Last Updated on 2 months by Neha Deshmukh

Rolled Oats Vegetable Recipe – Easy Indian Pav Bhaji Style

Introduction

Hey everyone! I’m so excited to share this recipe with you – it’s a total game-changer for busy weeknights (or even a quick, healthy breakfast!). I first stumbled upon this idea when trying to sneak more veggies into my family’s diet, and honestly, it’s become a regular favorite. It’s basically the comforting flavors of pav bhaji, but made with the goodness of rolled oats. Trust me, you won’t miss the bread! It’s a surprisingly delicious and satisfying meal.

Why You’ll Love This Recipe

This Rolled Oats Vegetable recipe is a winner for so many reasons! It’s quick, taking only about 20 minutes from start to finish. It’s packed with nutrients from all the veggies and the wholesome goodness of oats. Plus, it’s incredibly flavorful – that pav bhaji masala really does the trick! It’s a fantastic way to enjoy a comforting Indian meal that’s also good for you.

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 tbsp ghee
• 1 bay leaf
• 1 tsp cumin seeds
• 4 cardamom pods
• 0.5 tsp cloves
• 1 inch cinnamon stick
• 0.5 onion, chopped
• 2 green chillies, chopped (adjust to your spice preference!)
• 0.5 carrot, chopped
• 5 beans, chopped
• 2 tbsp peas
• 0.5 tomato, chopped
• 0.5 tsp turmeric powder
• 1 tsp chilli powder
• 1 tsp coriander powder
• 0.5 tsp cumin powder
• 1 tsp pav bhaji masala
• 0.5 tsp salt (or to taste)
• 1 cup palak (spinach), chopped
• 3 cups water
• 1 cup rolled oats
• 2 tsp lemon juice
• 2 tbsp coriander leaves, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients!

• Ghee: Don’t skimp on the ghee! It really adds that authentic Indian flavor. If you’re not familiar, ghee is clarified butter and has a beautiful nutty taste. (About 15ml)
• Pav Bhaji Masala: This is the star of the show! It’s a blend of spices that gives this dish its signature pav bhaji flavor. You can find it at most Indian grocery stores, or online.
• Rolled Oats: I prefer rolled oats (also called old-fashioned oats) for this recipe because they hold their shape a little better than instant oats. They’re also a fantastic source of fiber, keeping you full and satisfied. (About 85g)

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the ghee in a large kadai (or a deep pan) over medium heat. Once it’s hot, add the bay leaf, cumin seeds, cardamom pods, cloves, and cinnamon stick. Sauté for a few seconds until you can smell the beautiful aroma – this is key!
2. Add the chopped onion and green chillies. Sauté until the onions soften and turn translucent, about 3-5 minutes.
3. Now, toss in the carrots, beans, peas, and tomato. Cook until the tomatoes become mushy and start to break down, around 5-7 minutes.
4. Time for the spices! Add the turmeric powder, chilli powder, coriander powder, cumin powder, pav bhaji masala, and salt. Sauté for another 1-2 minutes, stirring constantly to prevent burning.
5. Add the chopped spinach and cook until it wilts, just a minute or two.
6. Pour in the water and bring the mixture to a boil. Once boiling, add the rolled oats and stir well to combine.
7. Cover the kadai and simmer for 15-20 minutes, or until the oats are cooked through and have absorbed most of the water. If it gets too dry, add a little more water.
8. Finally, drizzle with lemon juice and garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the vegetables. Cook them in batches if necessary to ensure they brown nicely.
• Adjust the amount of green chillies and chilli powder to suit your spice preference.
• Keep stirring while the oats are cooking to prevent them from sticking to the bottom of the pan.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or olive oil.
• Gluten-Free Adaptation: Make sure to use certified gluten-free rolled oats, as some oats can be processed in facilities that also handle wheat.
• Spice Level Adjustment: If you like it extra spicy, add a pinch of cayenne pepper or a finely chopped Serrano pepper. For a milder flavor, reduce the amount of chilli powder.
• Festival Adaptation (Navratri/Fasting friendly option): Skip the onion and garlic for a fasting-friendly version. You can add grated ginger for extra flavor.

Serving Suggestions

This oats vegetable is delicious on its own, but it’s even better with a side of raita (yogurt dip). You can also serve it with a dollop of ghee on top for extra richness. My kids love it with a side of papadums for a little crunch!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen it up.

FAQs

• Is this recipe suitable for a quick breakfast? Absolutely! It’s perfect for a hearty and healthy breakfast. You can even make a big batch on the weekend and reheat it throughout the week.
• Can I use steel-cut oats instead of rolled oats? You can, but the cooking time will be significantly longer (around 30-40 minutes). Steel-cut oats also have a chewier texture.
• What can I substitute for ghee in this recipe? You can use any cooking oil you prefer, such as vegetable oil, coconut oil, or olive oil.
• How can I adjust the consistency of the oats vegetable? If it’s too thick, add more water. If it’s too thin, simmer for a few more minutes uncovered.
• Can I add other vegetables to this recipe? Definitely! Feel free to add any vegetables you like, such as potatoes, cauliflower, or peas.