Ingredients:

  • 1 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 medium onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 2 green chilies, slit lengthwise
  • 1 cup carrots, finely diced
  • 1/2 cup green peas
  • 1/2 cup corn kernels
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/2 tsp red chili powder
  • salt to taste
  • 2 cups rolled oats
  • 4 cups water
  • 1 tbsp lemon juice
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp pomegranate seeds

Instructions:

  1. Heat the vegetable oil over medium heat in a large non-stick skillet or pot. Add cumin seeds and sauté until they sizzle.
  2. Stir in the diced onions and sauté until translucent. Add ginger-garlic paste and green chilies, stirring for 1 minute until fragrant.
  3. Add diced carrots, green peas, and corn kernels. Stir-fry for 3-4 minutes until vegetables soften slightly.
  4. Stir in turmeric powder, garam masala, and red chili powder, coating the vegetables for about 30 seconds.
  5. Add rolled oats to the pan and stir constantly for 2 minutes to toast the grains.
  6. Pour in the water (or vegetable broth) and add salt. Bring to a gentle boil, then reduce heat to low.
  7. Cover and simmer for 8-10 minutes, stirring occasionally, until the liquid is absorbed and oats are tender.
  8. Remove from heat. Stir in lemon juice and fold in fresh cilantro. Garnish with pomegranate seeds before serving.