Ingredients
- 50g rolled oats
- 2 tsp ghee
- 1 tsp mustard seeds
- 40g red onion, finely chopped
- 60g tomato, chopped
- 100g frozen vegetables (peas, carrots, beans — any mix)
- 350ml water
- 1 tbsp lemon juice
- 1 tbsp fresh coriander, chopped (to garnish)
Spices
- 1/4 tsp turmeric
- 1/2 tsp salt
- 1 tsp pav bhaji masala (store-bought or homemade — see that page for the recipe)
Optional — adds more flavour
- 6–8 curry leaves
- 1 green chilli, slit
Instructions
Temper
- Heat ghee in a pan over medium heat.
- Add mustard seeds and let them splutter — about 30 seconds.
- Add curry leaves and green chilli if using. Let them crackle for 15 seconds.
Build
- Add onion and sauté 2–3 minutes until softened and translucent.
- Add frozen vegetables and cook 2 minutes.
- Add tomato and cook until it softens and oil begins to separate, about 2 minutes.
- Add turmeric, salt, and pav bhaji masala. Stir well and cook 1 minute until fragrant.
Cook oats
- Add oats and stir to coat in the masala.
- Pour in water and stir. Bring to a boil, then reduce to low.
- Cover and cook 5–7 minutes, stirring occasionally, until oats are soft and have absorbed most of the water. Consistency should be thick and porridge-like.
- Squeeze in lemon juice and stir through.
Finish
- Taste and adjust salt and lemon.
- Garnish with chopped coriander and serve hot.
Storage
- Best eaten immediately — oats thicken and dry out as they sit.
- If making ahead, reheat with a splash of water to loosen.
Variations
- Drier texture — reduce water to 250ml, skip covering, and stir more frequently. The oats will be separate and less porridge-like, closer to upma.
- No pav bhaji masala — see the pav bhaji masala page for substitution guidance.
- Spicier — add a slit green chilli to the temper along with the mustard seeds.
- For colour without heat — add 1/4 tsp Kashmiri red chilli powder with the other spices. Kashmiri chilli is almost all colour and very little heat.
- More filling — add a fried or poached egg on top before serving.
- No frozen veg — use whatever fresh veg you have; dice small so it cooks in time. Spinach stirred in at the end works well.
Added Aug 31, 2026 · Updated Aug 31, 2026