Quick Oats Vegetable Recipe – Indian Kadai Style

Last Updated on 2 months by Neha Deshmukh

Quick Oats Vegetable Recipe – Indian Kadai Style

Introduction

Okay, let’s be real – mornings can be crazy. Between getting ready, packing lunches, and just generally trying to get out the door, a healthy breakfast often falls by the wayside. But what if I told you there’s a delicious, nutritious, and super-quick breakfast option that tastes like it came straight from an Indian kitchen? This Quick Oats Vegetable Recipe, cooked in a kadai (more on that later!), is my go-to when I need something satisfying and wholesome in under 15 minutes. I first made this when I was trying to sneak more veggies into my breakfast routine, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average bowl of oatmeal. We’re taking the goodness of rolled oats and giving it a vibrant Indian twist with a flavorful tempering and a medley of fresh vegetables. It’s:

• Quick & Easy: Ready in just 10 minutes!
• Healthy & Nutritious: Packed with fiber, vitamins, and minerals.
• Flavorful: The kadai-style tempering adds a wonderful aroma and taste.
• Versatile: Easily customizable with your favorite veggies.

Ingredients

Here’s what you’ll need to whip up this delightful breakfast:

• 1 cup rolled oats (approx. 150g)
• 1 tbsp oil (approx. 15ml)
• 1 tsp mustard seeds
• ½ tsp urad dal (split black lentils)
• ½ tsp jeera / cumin seeds
• Few curry leaves (about 8-10)
• 10 cashew / kaju whole
• 1 inch ginger, chopped
• 2 slit green chilies
• ½ cup onion, chopped (approx. 80g)
• ½ cup carrot, chopped (approx. 75g)
• 5 beans, chopped
• ½ cup capsicum / bell pepper, chopped (approx. 75g)
• 2 tbsp peas / matar (approx. 30g)
• ½ tsp turmeric powder (approx. 2g)
• Salt to taste (approx. ½ tsp or as needed)
• 1 cup water (240ml – use ½ cup/120ml if using instant oats)
• 2 tbsp coriander, chopped
• 2 tbsp coconut, grated
• 1 tbsp lemon juice (approx. 15ml)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Rolled Oats: I prefer rolled oats (old-fashioned oats) for their texture. They hold their shape better than instant oats. But if you’re really short on time, instant oats work too – just reduce the water to ½ cup.
• Tempering Spices: The mustard seeds, urad dal, and cumin are the foundation of many South Indian dishes. Don’t skip them! The aroma they release when heated in oil is incredible. Every family has their own little tweak to the tempering – feel free to experiment!
• The Kadai: A kadai is a traditional Indian wok-like pan, perfect for stir-frying and tempering. Its curved shape helps distribute heat evenly. If you don’t have a kadai, a deep frying pan will work just fine.
• Cashews: These add a lovely crunch and richness. Feel free to use almonds or peanuts if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the rolled oats in a pan for about 5 minutes over medium heat. This brings out their nutty flavor. Set aside.
2. Heat the oil in a kadai (or deep pan) over medium heat. Once hot, add the mustard seeds. Let them splutter!
3. Add the urad dal, cumin seeds, curry leaves, and cashews. Sauté until the cashews turn golden brown and fragrant.
4. Now, add the chopped ginger, green chilies, and onions. Sauté until the onions soften and become translucent.
5. Time for the veggies! Add the chopped carrots, beans, capsicum, and peas. Stir-fry for about 2 minutes.
6. Add 2 tablespoons of water, cover the kadai, and cook the vegetables for another 5 minutes, or until they’re slightly tender.
7. Pour in 1 cup of water (or ½ cup if using instant oats) and bring it to a boil.
8. Add the roasted oats, mix well, and simmer, covered, for about 5 minutes, or until the oats are cooked and the water is absorbed.
9. Finally, stir in the remaining salt, chopped coriander, grated coconut, and lemon juice. Give it a good mix and serve hot!

Expert Tips

• Don’t overcrowd the kadai when sautéing the vegetables. Cook them in batches if necessary to ensure they cook evenly.
• Adjust the amount of green chilies to your spice preference.
• A squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

• My Mom’s Version: My mom always adds a pinch of asafoetida (hing) to the tempering for extra flavor.
• Spicy Kick: My friend loves to add a dash of red chili powder along with the turmeric.
• Vegetable Medley: Feel free to swap in other vegetables like potatoes, cauliflower, or spinach.

Vegan Adaptation

This recipe is easily made vegan! Simply ensure the oil you use is plant-based.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free, as long as you use certified gluten-free rolled oats.

Spice Level Adjustment

• Mild: Reduce the green chilies to 1 or omit them altogether.
• Medium: Use 2 green chilies as per the recipe.
• Spicy: Add a pinch of red chili powder or use more green chilies.

Festival Adaptation (Navratri/Vrat Friendly)

For Navratri or Vrat fasting, you can skip the onions and garlic. Use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This oats vegetable recipe is delicious on its own! But you can also serve it with:

• A side of yogurt (dahi)
• A sprinkle of sev (crispy chickpea noodles)
• A dollop of ghee (clarified butter) – if you’re not vegan!

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.

FAQs

Is this recipe suitable for a quick breakfast?

Absolutely! That’s the whole point! It takes just 10 minutes to make, making it perfect for busy mornings.

Can I use steel-cut oats instead of rolled oats? What adjustments should I make?

You can, but steel-cut oats take much longer to cook. You’ll need to increase the water to about 3 cups and simmer for 20-25 minutes, or until the oats are tender.

What vegetables can I substitute based on seasonal availability?

Feel free to use whatever vegetables are in season! Zucchini, broccoli, or even mushrooms would be great additions.

How can I make this recipe spicier?

Add a pinch of red chili powder, use more green chilies, or add a dash of hot sauce.

Can I prepare the vegetables ahead of time to save time in the morning?

Definitely! Chop the vegetables the night before and store them in an airtight container in the refrigerator. This will cut down on your prep time in the morning.