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1. Finely chop the onion, tomato, carrot, green chili, ginger, and fresh cilantro. Cut the lemon into wedges for serving.
0.5 piece onion,
1 piece tomato,
1 piece carrot,
1 piece green chili,
1 tbsp ginger,
0.2 cup fresh cilantro,
0.2 piece lemon
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2. Rinse the rolled oats in a fine-mesh sieve under cold water and drain well.
1 cup rolled oats
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3. Place a dry saucepan over medium heat, add the drained rolled oats, and toast while stirring until they smell nutty and lightly change color, then transfer them to a bowl and set aside.
1 cup rolled oats
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4. In the same saucepan, heat the ghee over medium heat, add mustard seeds and cumin seeds, and cook until they start to crackle.
1 tbsp ghee,
0.5 tsp mustard seeds,
0.5 tsp cumin seeds
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5. Add the chopped onion and green chili, then sauté until the onion turns translucent and lightly golden.
0.5 piece onion,
1 piece green chili
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6. Stir in the chopped ginger and cook briefly until fragrant, then add the chopped carrot and green peas and sauté for a couple of minutes.
1 piece carrot,
0.5 cup green peas,
1 tbsp ginger
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7. Add the chopped tomato, turmeric powder, red chili powder, ground coriander, ground cumin, and a pinch of salt, then cook until the tomato softens and the mixture becomes pulpy and releases some oil.
1 piece tomato,
0.2 tsp turmeric powder,
0.2 tsp red chili powder,
0.5 tsp ground coriander,
0.2 tsp ground cumin,
0.8 tsp salt
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8. Pour in the water, add the remaining salt and black pepper, stir well, and bring the mixture to a gentle boil.
2.2 cup water,
0.8 tsp salt,
0.1 tsp black pepper
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9. Stir in the toasted rolled oats, reduce the heat to low, and simmer while stirring occasionally until the oats are just soft and the mixture is loose and spoonable, slightly thinner than your desired final texture.
1 cup rolled oats
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10. Turn off the heat, stir in the garam masala and most of the chopped fresh cilantro, adjust seasoning with additional salt if needed, then cover the pan and let the oats rest for 5–10 minutes to hydrate and loosen further.
0.2 tsp garam masala,
0.8 tsp salt,
0.2 cup fresh cilantro
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11. Uncover, stir well, and if the oats are thicker than you like, loosen with a splash of hot water until they resemble a creamy, pourable overnight-oats consistency.
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12. Divide the savory masala oats into bowls, top with a spoonful of plain yogurt, sprinkle with remaining cilantro and cashews, and serve warm with lemon wedges for squeezing over.
0.2 cup fresh cilantro,
0.5 piece lemon,
0.2 cup plain yogurt,
2 tbsp cashews
By mansi